"Feeding the Planet, Energy for Life" "The stories of Man, stories of food"
March 2015 1
CONTENT: INTRODUCTION ....................................................................................................................................................................................... 3 I.
A short history of Poly – since her birthday to her marriage …………………………………..……………….……………………………..…………….. 4
II.
Wedding banquet of Bona Sforza and Sigismund I, king of Poland ………………………………………………….…………..……………………… 7
First dish: in primis pignolate in quattro con natte, et attonnata ................................................................................................................................ 7 Second dish: insalate d’herbe ................................................................................................................................................................................................ 8 Third dish: jelatina ................................................................................................................................................................................................................... 8 Fourth dish: lo bollito et bianco mangiar con l’ordine suo ............................................................................................................................................. 8 Fifth dish: li coppi di picciuni ................................................................................................................................................................................................ 9 Sixth dish: lo arrusto ordinario con mirrausto et salza de vino agro .......................................................................................................................... 9 Seventh dish: le pizze sfogliate ............................................................................................................................................................................................. 10 Eighth dish: lo bollito salvaggio con putaggio ungaresco et preparata ......................................................................................................................10 Ninth dish: pasticci de carne ................................................................................................................................................................................................ 11 Tenth dish: li pagoni con sua salza ..................................................................................................................................................................................... 11 Eleventh dish: pizze fiorentine ............................................................................................................................................................................................. 12 Twelfth dish: lo arrusto salvaggio et strangolapreiti ...................................................................................................................................................... 12 Thirteenth dish: pastidelle de carne ................................................................................................................................................................................... 13 Fourteenth dish: zuppa nanna ........................................................................................................................................................................................... 13 Fifteenth dish: lo arrusto de fasani .................................................................................................................................................................................... 14 Sixteenth dish: almongiavare .............................................................................................................................................................................................. 14 Seventeenth dish: li capuni copierti ................................................................................................................................................................................... 14 Eighteenth dish: le pizze bianche ....................................................................................................................................................................................... 15 Nineteenth dish: et appresso jelatina in gotti .................................................................................................................................................................. 15 Twentieth dish: conigli con suo sapore ............................................................................................................................................................................. 15 Twenty-first dish: li guanti .................................................................................................................................................................................................. 16 Twenty-second dish: le starne con lemoncelle sane........................................................................................................................................................ 16 Twenty-third dish: li pasticci de cotogne ......................................................................................................................................................................... 17 Twenty-fourth dish: le pizze pagonazze .......................................................................................................................................................................... 17 Twenty-fifth dish: le pastidelle di zuccaro per tutte le tavole ..................................................................................................................................... 17 Twenty-sixth dish: le tartelle per tutte le tavole ............................................................................................................................................................. 18 Twenty-seventh dish: castagne de zuccaro colo scacchiero ......................................................................................................................................... 18 Twenty-eighth dish: le nevole et procassa ....................................................................................................................................................................... 18 Twenty-ninth and last dish: li confetti ............................................................................................................................................................................. 19
Bibliography .......................................................................................................................................................................................................... 19
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ETNA Team – Niedźwiada, POLAND & LA RISTO-CLASSE Team – Bari, ITALY present:
„Two different countries with common roots… connected by love” Qualcosa che ci unisce e qualcosa che ci rende diversi... speciali. Due scuole diversi di diversi Paesi sono state unite dal concorso organizzato da TIE2015. Vorremmo presentare alcuni aspetti storici relativi al cibo. Ci sono alcuni punti in comune nelle storie dei nostri Paesi. Andiamo alla scoperta della storia del cibo e presentiamo il banchetto per le nozze tra Bona Sforza e il re di Polonia, che prese le mosse da Bari (la città della nostra scuola partner) nel Castello Svevo. Something that connects us and something what makes us different… special. Two different schools from different countries were connected by the contest organised by TIE2015. We would like to present some historical aspects which relate to food. There are also common points in the histories of our countries. We discover the history of food and present the dinner for the marriage between Bona Sforza and the king of Poland, that took origin from Bari (the town of our partner school) in the Swabian Castle. Coś co nas łączy i coś co sprawia, że jesteśmy inni czyli wyjątkowi. Podobieństwa i różnice. Dwie różne szkoły z dwóch różnych krajów połączył konkurs TIE2015. Dlatego też chcielibyśmy zaprezentować aspekty z naszej historii związane z żywnością, które są naszą częścią wspólną. W ten sposób odkrywamy historię jedzenia i prezentujemy polsko-włoskie wesele królowej Bony i polskiego króla. Wesele odbyło się w Bari, mieście naszej szkoły partnerskiej.
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I.
A short history of Poly – since her birthday to her marriage
C’era una volta un personaggio immaginario di nome (POland - ItaLY) che viveva in una terra magica molto lontana. Sua madre era polacca e suo padre era italiano. È per questo motivo che la chiamarono Poly. Quando la bambina nacque, un fiocco rosa fu appeso alla porta (tradizione italiana) e sua nonna pronunciò il suo nome e disse Dio è il più grande,Dio è il più grande nel suo orecchio sinistro. I suoi genitori prepararono una torta per la nascita (tradizione polacca) e offrirono confetti (tradizione italiana) agli ospiti che portarono doni (tradizione polacca e italiana). Un sacerdote versò acqua benedetta sulla sua testa (tradizione polacca e italiana). Quando Poly divenne grande, incontrò un uomo e si innamorò di lui. Egli voleva sposarla. Prima, il suo fidanzato con la sua famiglia andò a casa di lei per incontrare la famiglia di lei e portò un mazzo di rose e un pacchetto di cioccolatini (tradizione polacca). Poly e il suo amato indossarono il primo anello come promessa del loro futuro matrimonio. Dopo una breve visita, il suo fidanzato e la famiglia se ne andarono. Dopo poche settimane, si fidanzarono. Poly e la sua famiglia organizzarono una festa di fidanzamento in cui loro e gli ospiti mangiarono una grande torta. Poi Poly indossò un anello che aveva ricevuto dal suo fidanzato (tradizione polacca e italiana). Poly indossò i suoi anelli blu perchè credeva che il blu fosse simbolo della sua fedeltà verso suo marito, indossò scarpe nuove pensando che una cosa nuova significhi abbondanza e indossò il suo vecchio braccialetto pensando che simboleggiasse amicizia e sostegno. Infine, prese in prestito una forcina per i capelli come segno di una cortesia (tradizione polacca). Andando alla festa di nozze, Poly si accorse che aveva lasciato a casa la sua collana, ma non tornò indietro a prenderla, perchè pensava che tornare indietro mentre si era diretti alla festa nuziale portasse sfortuna (tradizione polacca). Durante la festa di nozze, Poly strinse la mano del suo amato e disse “sì” prima del matrimonio ufficiale. Gli ospiti lanciarono riso sulla coppia (tradizione polacca e italiana). Loro e gli ospiti gustarono la torta nuziale (tradizione polacca e italiana). La giovane coppia fece volare dei colombi (tradizione polacca). Alla fine della cerimonia, la sposa lanciò il suo bouquet di fiori tra le donne single. Secondo la tradizione la donna che prende il bouquet avrà la fortuna di essere la prossima a sposarsi (tradizione polacca e italiana). *** Once upon a time, an imaginary character POLY (POland - ItaLY) lived in a magic land far away. Her mother was Polish and her father was Italian. That is why they called her Poly. When she was born, a pink bow was hanged on the door (Italian tradition) and her grandfather called her name and read God is the greatest,God is the greatest into her left ear. Her parents made a birth cake (Polish tradition) and offered sugar coated pills (Italian tradition) to the guests who brought gifts (Polish and Italian traditions). A priest poured holy water into her head (Italian and Polish tradition). 4
When Poly grew up, she met a man and fell in love with him. He wanted to marry her. First, her fiance and his family went to her house to meet her family and brought a bunch of roses and a packet of chocolate (Polish Tradition). Poly and her beloved worn their first ring as a promise of their future wedding. After a short visit, her fiance and his family left her home. After a few weeks, they got engaged. Poly and her family organized an engagement party in which they and the visitors ate a big cake. Then Poly wore a ring which she got from her fiance (Polish and Italian traditions). Poly worn her blue rings for she believed that blue symbolized her loyalty to her husband, she worn her new shoes thinking new thing means abundance and she worn her old bracelet thinking its giving friendship and support aspect. Finally, she took a borrowed hairpin symbolising a favour (Polish Tradition). While going to the wedding party, Poly realised that she left her necklace at home, but she did not come back home to get it because she thought coming back home on the way of wedding party road meant bad luck. (Polish Tradition) At their wedding party, Poly held her beloved’s hand and said “yes” before the marriage official. Guests sprinkled rice on the couple (Polish and Italian Tradition). They and their guests tasted the wedding cake. (Polish and Italian Tradition) Young couple flew pidgeons (Polish Tradition). At the end of the ceremony, the bride throws her bouquet of flowers towards single women. According to the tradition the woman who takes the bouquet will have the chance to be the next to marry (Italian and Polish Tradition). *** Pewnego dnia była sobie wyimaginowana dziewczynka o imieniu POLY (POland ItaLY) mieszkająca w magicznej krainie daleko stąd. Jej matka była Polką, a ojciec Włochem. Dlatego właśnie na drodze kompromisu nazwali ją POLY. Kiedy się urodziła powieszono jej różową kokardkę na drzwiach (Włoska tradycja) i jej dziadek nazwał ją jej imieniem i przeczytał Bóg jest największy, Bóg jest największy do jej lewego ucha. Rodzice przygotowali tort (Polska tradycja) i rozdawali draże oblane cukrem (Włoska tradycja) gościom, którzy przynosili podarunki (Polska i Włoska tradycja). Ksiądz polał główkę święconą wodą (Polska i Włoska tradycja). Kiedy Poly dorosła, spotkała mężczyznę i zakochała się. On chciał się z nią ożenić. Najpierw jej narzeczony i jego rodzina przyszli do jej domu, żeby spotkać się z jej rodziną i przynieśli bukiet róż i paczkę czekoladek (Polska tradycja). Poly i jej ukochanyna początku nosily pierścionki, które były zwiastunem przyszłego małżeństwa. Po krótkiej wizycie narzeczony i jego rodzina wrócili do swojego domu. Po kilku tygodniach odbyły się zaręczyny. Poly i jej rodzina zorganizowali przyjęcie, w czasie którego wszyscy jedli wspaniałe ciasto. Potem, Poly otrzymała pierścionek zaręczynowy od swojego ukochanego (Polska i Włoska tradycja). W czasie przyjęcia weselnego Poly miała coś niebieskiego, ponieważ wierzyła, że niebieski symbolizuje jej lojalność swojemu mężowi, miała nowe buty myśląc, że nowe rzeczy oznaczają obfitość i miała starą banzoletkę wierząc, że to symbolizuje przyjaźń i wsparcie. Ponadto, miała pożyczoną spinkę do włosów symbolizującą dobry uczynek (Polska tradycja). 5
Idąc do ślubu Poly zauważyła, że zostawiła swój naszyjnik w domu, ale nie wróciła się, ponieważ wierzyła, że zawrócenie z drogi w czasie ślubu może przynieść pecha (Polska tradycja). W czasie ceremoni zaślubin, Poly wzięła dłoń swojego przyszłego męża i powiedziała “TAK”. Zebrani goście obsypali młodą parę ryżem (Polska i Włoska tradycja). Wszyscy udali się na przyjęcie weselne, gdzie między innymi jedli tort weselny (Polska i Włoska tradycja). Młoda para wypuściła w niebo gołębie (Polska tradycja). Na zakończenie ceremonii, panna młoda rzuciła za siebie bukiet ślubny w kierunku młodych niezamężnych panien. Według tradycji kobieta, która złapie bukiet ślubny wkrótce stanie na ślubnym kobiercu (Polska i Włoska tradycja).
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II.
Wedding banquet of Bona Sforza and Sigismund I, king of Poland
THE DISHES OF THE BANQUET First dish: in primis pignolate in quattro con natte, et attonnata Si tratta di un antipasto dolce, facente parte del “primo servizio di credenza”, detto dallo Scappi “pignoccato”, che lo ricordando misto ai biscotti pisani, alle zeppole romane, ai biscotti di marzapane, ai mostaccioli napoletani e ai calicioni veneziani e alle zeppole. È un dolce composto di pinoli, farina e zucchero. La “pignolata” venne servita in quattro forme, ognuna delle quali divisa in quattro solchi. Ogni piattino comprendeva le “natte”, cioè mescolanza
di latte rappreso con alcool, con aggiunta di sale di tartaro disciolto nell’acqua, e l’”attonnata”, altra confettura di addobbo, stuzzicante a gustarsi e leggiadra a vedersi. It is a sweet starter, part of the "first service", said by Scappi "pignoccato", reminding it mixed with Pisan biscuits, Roman zeppole, marzipan biscuits,
Neapolitan mostaccioli and Venetian calicioni (various kinds of Italian regional buiscuits). It is a sweet composed of pine-nuts, flour and sugar. The "pignolata" was served in four forms, each of which is divided into four furrows. Each plate included the "natte" that is a mixture of milk coagulated with alcohol, with tartar salt dissolved in water, and the ''attonnata", another jam decoration, comely and flirty to enjoy. Słodka przystawka, początek gościny, jak to powiedział Scappi "pignoccato", przypominając, że miesza się herbatniki Pisan, Roman zeppole, ciastka z marcepanem, neapolitańskie Mostaccioli i weneckie calicioni (różne rodzaje włoskich ciastek regionalnych). To jest słodka kompozycja, która składa się z orzechów, mąki i cukru. "Pignolata" było serwowane w czterech formach, z których każda podzielona jest na cztery rzędy. Każdy talerz zawierał "natte", który jest mieszanką mleka skondensowanego iż zmieszanego z alkoholem, z dodatkiem soli tatarskiej rozpuszczonej w wodzie, i ''attonnata", kolejne udekorowane dżemem, ładne i zachęcające.
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Second dish: insalate d’herbe Sono due voci sole che comprendono, spesso sotto il nome di “salacertarbolco”, erbe e indivie, miste ad acciughe, a ravanelli intagliati a forma di strani fiori, nani o mostriciattoli, a sedani ripieni con cannella, a capperi ornati di zucchero. These are two words that include, often under the name of "salacertarbolco", herbs and endive, mixed with anchovies, radish carved in figures of strange flowers, dwarf or monsters, celery stuffed with cinnamon, cappers decorated with sugar. Są dwa słowa, które zawierają, często pod jedną nazwą "salacertorbolco", zioła i cykorię, zmieszane z anchois, rzodkiewką powycinaną w różne dziwne kwiaty, skrzaty lub potwory, seler faszerowany cynamonem, dodatki dekoracyjne z cukrem.
Third dish: jelatina Brodo rappreso, condensato e raffreddato, tagliato a pezzi artistici, o imbandito in particolari “addobbi”. Clotted broth, condensed and cooled, cut into pieces of art, or laden in particular "decorations". Zastygnięty bulion pokroić na kawałki i poukładać dekoracyjnie.
Fourth dish: lo bollito et bianco mangiar con l’ordine suo Il bollito comprendeva più specie di animali, escluso il lesso di manzo. Preferita la vitella, e specialmente gli “uveri” di vitella, preparati a fette e ripieni di uova affogate. Era servito con il biancomangiare. 8
The boiled meat included more species of animals, excluding the boiled beef. Preferred the veal, and especially the breasts of veal, sliced and stuffed with poached eggs. It was served with blancmange. Gotowane mięso złożone z różnych gatunków zwierząt, z wykluczeniem wołowiny. Preferowana jest cielęcina, a zwłaszcza piersi z młodych cieląt, pokrojone i nafaszerowane jajkami w koszulkach. Było podawane z budyniem. Fifth dish: li coppi di picciuni Tutte le parti carnose del piccione. Erano preparate stufate o sfogliate, con mortadella e piselli freschi. All the fleshy parts of the pigeon. They were prepared stewed or peeled, with mortadella and fresh peas. Wszystkie miękkie części gołębia. Mięso było podawane jako duszone z mortadelą i świeżym groszkiem zielonym. Sixth dish: lo arrusto ordinario con mirrausto et salza de vino agro Il “mirrausto” era uno dei “miglioramenti” (cioè inzuccheramento) dell’arrosto, usato per il lesso e per il pesce in bianco; una leccornia composta di pinoli confettati, droghe, aromi, zucchero e acqua mirrata, che dava un certo amarognolo, e grazie a cui il vino si assaporava più dolcemente. Qui il cuoco adoperò come “dobba” la salsa di vino acido, che si soleva bagnare di succo di limone zuccherato
e
accompagnare
con
olive
snocciolate. The “mirrausto” was one of the improvements (that is add of sugar) of the roast, used also for 9
boiled meat and fish; it was a delicacy composed of candied pine nuts, drugs, spices, sugar and flavored water, which gave a certain bitter and made the wine more gently. Here the chef used sauce of sour wine, accompanying it with juice of sweetened lemon and pitted olives. "Mirrausto" był jednym z ulepszeń (czyli dodatkiem cukru) z pieczeni, stosowany również do gotowanego mięsa i ryb; to był przysmak składający się z kandyzowanych orzeszków pinii, leki, przyprawy, cukier i aromatyzowanej wody, co dało pewną gorycz i sprawiło, że wino było łagodniejsze. Tutaj kucharz użył sosu z kwaśnego wina, towarzyszył temu sok z cytryny i słodkie oliwki z pestkami.
Seventh dish: le pizze sfogliate
Le pizze sfogliate erano preparate con zafferano. The browsed pizzas were prepared with saffron. Omawiana pizza była podawana z szafranem.
Eighth dish: lo bollito salvaggio con putaggio ungaresco et preparata Una delle portate più rare, con aggiunta di potaggi (manicaretti brodosi), che andavano da quello “ungaresco”, con prevalenza di paprica e pimento, alle ricette più diverse; i “preparata” comprendevano le salse, aggiunte ai potaggi. I bolliti selvatici comprendevano pernici lesse, in salsa reale o in brodo di lardo, polpa di quaglie con tortelli di frumento in salsa piccante, beccafichi e tortore selvatiche in salsa dura, fatta di pomodoro, pepe e olio, leprotti con potaggio di arance amare con zucchero. It was one of the rarest courses, with the adding of “potaggi” (soupy delicacies), that varied from the “ungaresco”, with a prevalence of paprika and allspice, to many different other recipes; the “preparata” included sauces, added to the “potaggi”. 10
The boiled wild included partridges in sauce or fat broth, pulp of quails with wheat tortelli in a spicy sauce, warblers and wild doves in hard sauce, made of tomato, pepper and oil, hares with “potaggio” of bitter oranges with sugar. Był to jeden z najrzadszych dań, z dodatkiem "potaggi" (zupowa zakąska), co różniło się od "ungaresco", z przewagą papryki i ziela angielskiego, do wielu różnych innych przepisów; "Preparata" zawierała sosy, dodawane do "potaggi". Gotowana dziczyzna w sosie składająca się z bulionu z kuropatwy lub rosołu, masy z przepiórek z ravioli w pikantnym sosie, i dzikie gołębie w ciemnym sosie, wykonanym z sosu pomidorowego, pieprzu i oleju, zające z "potaggio" z gorzkich pomarańczy z cukrem.
Ninth dish: pasticci de carne Un enorme cumulo di preparati di carne in sugo. I pasticci erano composti ingegnosamente a guisa di stacci, di gerle, di panieri, di bugnole, di frulloni, oppure a fogge di animali vari, a seconda dell’inventiva zoomorfica del capocuoco. Un contorno fine erano le olive di Puglia e di Spagna. A huge pile of prepared meat in gravy. The meat pies were composed ingeniously like sieves, panniers, baskets, or with shapes of various animals, according to the inventiveness of the head chef. Olives from Apulia and Spain were served as refined contour. Duża ilość mięsa w ciemnym sosie. Paszteciki mięsne były dokładnie przygotowywane, tzn. przesiewane, panierowane, albo układane w różne kształty zwierząt według inwencji twórczej kucharza. Oliwki z Apulia i Hiszpanii były serwowane jako wyrafinowany dodatek. Tenth dish: li pagoni con sua salza I pavoni erano un piatto speciale e immancabile sulle tavole del ‘500. Lo si serviva abilmente, ricoperto
del
suo
smagliante
piumaggio
(“pareva vivo”). Ne erano imbanditi tre o cinque, recati da quattro scalchi su un palchetto, al cui centro troneggiava il pavone più grande. 11
L’entrata dei pavoni era annunziata dal suono delle trombe. The peacocks were a special dish, that could not miss on the tables of the '500. They were served cleverly covered with their dazzling plumage, so that they seemed alive. They were served in number of three or five and were brought by four stewards on a small stag, in the center of which the greatest peacock towered. The entrance of the peacocks was heralded by the sound of trumpets. Paw był daniem specjalnym, którego nie mogło zabraknąć na stole w V wieku. One były podawane w bardzo efektowny sposób wraz z całym upierzeniem tak, że one wydawały się być żywe. Zazwyczaj podawało się od 3 do 5 pawi i były one przynoszone przez czterech kelnerów na małych jelonkach do punktu, gdzie największy paw bym umiejscowiony. Wniesienie pawi było oznajmiane dźwiękiem trąb. Eleventh dish: pizze fiorentine Una specie di pan di Spagna, alto due dita, fatto di latte, farina e uova, con spruzzo di zucchero a velo. Florentine pizzas were a kind of sponge cake, two fingers high, made of milk, flour and eggs, with a dash of sugar. Pizze z Florencji były na bazie ciasta biszkoptowego na dwa palce wysokie, zrobione z mleka, mąki i jajek ze szczyptą cukru. Twelfth dish: lo arrusto salvaggio et strangolapreiti Comprendeva lepri, tortore, pernici, quaglie, tordi e beccafichi. Le quaglie erano arrostite allo spiedo; la lepre arrosto era talvolta rivestita della sua pelle e adagiata su un lungo vassoio, nell’atto di fuggire tra cespugli composti di erbe aromatiche e foglie di arancio rivestite d’oro. L’arrosto era accompagnato dalla pasta. The roast included hares, doves, partridges, 12
quails, thrushes and warblers. The quails were roasted on the spit; the roasted hare was sometimes covered of its skin and laid on a long tray, in pose to flee among bushes made of herbs and golden orange leaves. The roast was accompanied by pasta. Potrawy z rożna z zajęcy, gołębi, kuropatw, przepiórek, drozdów i ptactwa. Przepórki były opiekane na rożnie. Opieczone zające były czasami okrywane swoją skórą i układane na podóżnej tacy, w pozycji czmychającego pomiędzy krzakami wykonanymi z ziół i złotych pomarańczowych liści. Mięso podawane było z makaronem. Thirteenth dish: pastidelle de carne Corrispondono alle nostre polpette in umido. Poggiavano su crostini imburrati o su crostate di animelle di capretto, o persino di creste di galletto. Il contorno consisteva in cardi leggeri con pepe e sale. They correspond to our stewed meatballs. They rested on buttered toasts or tarts or on kid sweetbreads, or even on ridges of cockerel. The outline consisted of light thistles with pepper and salt. Jest to odpowiednik naszych duszonych pulpetów. One były podawane na maślanych tostach albo tartach, albo na słodkim pieczywie, albo nawet na grzebieniu kogucim. Ogólny zarys składał się z lekkiego ostu, pieprzu i soli. Fourteenth dish: zuppa nanna Una zuppa nordica, per rendere omaggio agli ambasciatori polacchi, con “pepe a carrettate”. A northern soup, to pay homage to the Polish ambassadors, with lots of pepper. Północna zupa, w hołdzie polskim ambasadorom, z dużą ilością pieprzu.
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Fifteenth dish: lo arrusto de fasani Arrosto di fagiani: i fagiani erano cotti con vino bianco e si servivano con contorno di salse di finocchi in aceto. Roast of pheasants: the pheasants were cooked with white wine and served with a side of sauce of fennel in vinegar. Pieczeń z bażanta: bażant był ugotowany w białym winie i podawany z sosem na bazie pietruszki z dodatkiem octu vinegar.
Sixteenth dish: almongiavare È il nome di una torta di farina e formaggio, chiamata “almohiàvana” in Spagna. Si rendeva omaggio ai convitati spagnoli. It is the name of a cake made of flour and cheese, called “almohiàvana” in Spain. Homage was paid to the Spanish guests. Jest to ciasto wykonane z mąki i twarogu, nazywane “almohiàvana” w Hiszpanii. Był to hołd hiszpańskim gościom. Seventeenth dish: li capuni copierti I capponi coperti erano completati in una specie di pasticcio leggero, cosparso di fini tortelli di fagioli o castagne arrostite, sminuzzate con arte. Talvolta la “copertura” era fatta di salsicciotti cotti nel vino e affettati. The covered capons were completed in a kind of lightweight mess, sprinkled with fine “tortelli” of beans or roasted chestnuts, chopped with art. Sometimes the "coverage" was made of sausages cooked in wine and cold 14
cuts. Kogut przykryty był jasnym bałaganem artystycznym, posypany tortellini z fasolą albo pieczonymi orzechami, posiekanymi artystycznie. Czasami przykryciem były kiełbaski gotowane w winie i pokrojone na zimno.
Eighteenth dish: le pizze bianche Le pizze bianche. White pizzas. Białe pizze.
Nineteenth dish: et appresso jelatina in gotti Gelatina liquida e gelata, in bicchieri di cristallo, e filata in modo da sembrare ambra colata.
Liquid and frozen gelatin, in crystal glasses, and spun to look like amber pouring.
Płynna i zamarznięta galaretka w kryształowych naczyniach i tak przygotowana, żeby wyglądała jak ciekły bursztyn.
Twentieth dish: conigli con suo sapore Il “sapore” era una salsa di vari ingredienti, per cui assumeva vari colori, dai quali prendeva anche il nome: sapore verde, rosso, paonazzo, morello, turchino, ghialdo (giallo). Veniva preparato in vari modi: con visciole, corniole, amarene, noci, acciughe, uva acerba e olio.
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With the word “sapore” was meant a sauce of various ingredients, that could have
various
colors, from which it took also the name: it could be green, red, purple, black horse, blue, ghialdo (yellow). It was prepared in various ways: with cherries, carnelian, black cherries, walnuts, anchovies, sour grapes and olive oil. Ze słowem „sapore” oznaczało sos z różnych składników, które mogły mieć różne kolory, od czego również wzięła się nazwa: mogło to być zielone, czerwone, fioletowe, czarne, niebieskie, żółte. Było przygotowywane na różne sposoby: z wiśniami, czarnymi wiśniami, orzechami włoskimi, anchois, kwaśnym winogronem i oliwą z oliwek.
Twenty-first dish: li guanti I guanti erano cibi di pasta: tale forma serviva a “inguantare” carni di varia qualità, adattate a ripieno. The “gloves” were food made of dough: this form was used to "put into the gloves" meat of varying quality, adapted to filling. „Rękawica” wykonana z ciasta: taka forma przygotowana
była
na
wypełnienie
mięsem
różnego rodzaju. Twenty-second dish: le starne con lemoncelle sane Si imbandivano con limoni al naturale, interi e senza aggiunta di zucchero. The partridges were served with flavor of entire natural lemons, without add of sugar. Kuropatwy
były
przygotowywane
naturalnych cytryn bez dodatku cukru. 16
o
smaku
Twenty-third dish: li pasticci de cotogne I pasticci di cotogne erano a forma di una grande gelatina di cotogne o di cotognata con zibibbo damaschino, lavato prima in acqua rosata. The pasties of quince were in the form of a large quince jelly or in the form of a quince jam with Zibibbo grapes from Damask, washed first in rose water. Paszteciki z pigwy zalane galaretą albo formą pigwowego dżemu z winogronami moczonymi wcześniej w różanej wodzie. Twenty-fourth dish: le pizze pagonazze Pizze con ingredienti e colorazioni di rosoli. Pizzas with ingredients and colors of liqueurs. Pizza z dodatkami w różnych odcieniach czerwieni.
Twenty-fifth dish: le pastidelle di zuccaro per tutte le tavole Le paste di zucchero erano fatte con latte di pinoli et di mandorle et zucchero. The pastries of sugar were made with milk of pine-nuts, almonds and sugar. Ciasteczka
na
słodko
były
wykonane
z
orzechowego, migdałów i cukru.
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mleka
Twenty-sixth dish: le tartelle per tutte le tavole Paste dolci secche, alle quali spesso si abbinavano striscioline di prosciutto e rifilature fantastiche di salame. Dry sweet pastries, often combined with strips of ham and fantastic trimmings of salami. Suche, słodkie paszteciki, często podawane z plastrami szynki i fantastycznym przybraniem z salami. Twenty-seventh dish: castagne de zuccaro colo scacchiero Castagne giulebbate e caramellate con lo “scacchiero” per chi volesse giocare a scacchi. Sugar chestnuts with chessboard were glazed and caramelized chestnuts with "chessboard" for those who wanted to play chess. Słodkie kasztanowce na tablicy szachowej były oblane lukrem i karmelem dla wszystkich tych, którzy lubili grać w szachy. Twenty-eighth dish: le nevole et procassa Le “nevole”, voce barese e siciliana, sono una composizione di fior di farina, la cui pasta, quasi liquida, si stringe in forma di ferro e si cuoce sulla fiamma. Furono portate in tavola con il “procassa” (ippocrasso), vino in cui si mettevano a macerare e anche a bollire cannella in canna, zucchero, garofani e muschio. The “nevole”, word from Bari and Sicily, are made with fine flour, house dough, almost liquid, is obtained in shape of iron and coke on the flame. They were served with the “procassa” (ippocrasso), a wine in which cinnamom in cane, sugar, carnations and moss were put to soak and also to boiled. 18
“Nevole”, słowo z Bari i Sycylii, są wykonane z mąki, domowego ciasta o charakterze płynnym, jest wytwarzane w kształcie żelaza nad ogniem. Były podawane z “procassa” – wino z laskami cynamonu w dzbanie, cukrem, goździkami i mchem podgrzewanym na ciepło. Twenty-ninth and last dish: li confetti Confetti. Dragees. Draże.
Bibliography SADA L., Ars coquinaria barensis al banchetto nuziale di Bona Sforza nel 1517, Edizioni del Centro Librario, Bari/Santo Spirito 1971
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