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Florence Renaissance Menu

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Pumpkin Soup

The following Renaissance Florence menus were indicated to us by B&B Giglio Bianco in Florence.

The first is taken from the "De arte coquinaria" by the maestro de Martino di Como in 1450 while the personal chef menu is a modern take on the original.

Suitably inspired we have added a video of very contemporary version of a Pumpkin Soup recipe (and listed by Martino di Como below) from one of the best restaurants in the city. Enjoy!

OLD RENAISSANCE MENU

• Menestra de carne (soup with meat and cinnamon)

• Capretto arrosto in sapore (Roast lamb)

• Herba de campo cocta et cruda (Special green mix salad)

• Frictelle de poma (Frittelle of apples)

• Crostini all'agliata canavesana (bread toast with garlic)

• Cipollata; Salsa di vino zucchero e noci

• Zuppa di zucca (pumpkin soup);

• Platina "De honesta voluptate et valetudine"

• Zanzarelli (Special soup with parmigiano cheese and cinnamon)

• Agnello in aglio (Lamb with garlic)

• Torta bolognese (Special tart with spinach and cheese)

• Torta di farro (tart with cereal, cheese and pepper)

 

NEW RENAISSANCE MENU

First Course

Fresh (home made) Fetuccine with artichokes and salad egg- flip with Parmigiano cheese; Bread tomato soup with basil and garlic; Rice with Chianti sauce and Parmigiano; Fresh (home made) pasta with duck ragout; Gnocchi (Potatoes dumpling) with guinea fowl ragout; Leek soup with Parmigiano and cinnamon; Assorted could meat from Tuscany; Sweet onion in Balsamic vinegar and Chianti sauce

Second Course

Orange duck with roast artichokes; Grill with balsamic vinegar and potatoes; Roast Guinea fowl with citrus fruits and potatoes; Fricassee with green peas; Stew beef with black pepper and chianti sauce with mix vegetable; Stewed rabbit with tomatoes and special fresh salad; Spit with Vegetable and meat

Dessert

Sweet cream with cheese and warm chocolate; Pears with ricotta ice cream and cinnamon; Stuffed Fruits; Chocolate cake

Additional Info

  • Conversion Table: 1 lb (16oz) = 450 gr; 1/2 lb (8oz) = 225gr 1oz = 25gr; 1kg = 2lb 3oz; 500gr = 1lb 3oz; 250gr = 9oz; 100gr = 3.5oz; 1 teaspoon = 0.33 fl oz; 1 cup = 0.5 pints (8fl oz); 1 litre = 35 fl oz
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