Courses in historical Italian cooking,

designed to entice both intellect and appetite.

Tailored to suit interests, time constraints, and venue, ranging between:

Guided, hands-on preparation of a full period menu with an introductory presentation of the food of that era.
Demonstrations (with or without hands-on participation) of one or two of the key dishes in a set historical menu followed by a full meal.
No-fuss, seated and served tasting banquets of pure conviviality with a brief historical presentation of each dish.

While the aim is to offer a unique historical gustatory experience directed as far as possible at authenticity, the dishes in each period menu have also been chosen to entice and intrigue the modern palate, with the understanding that over the centuries some tastes have changed. Participants whose taste buds are craving some of the more gastronomically challenging dishes will find a vast array of suggestions upon request.

HISTORICAL COOKING SERIES MODULES

Ancient Rome - From the pre-Romans to the fall of the empire

Contrary to the impression we have received from Hollywood, the Roman cena was an elegantly structured affair. It opened with a convivial cup of mulsum, or spiced wine, to set the tone followed by simple dishes which whet the appetite for the cascade of delights that would follow in the mensa prima. But leave room for dessert - or dessert as the Romans intended - in the mensa secunda, when a moment was taken to pay homage to the household gods, before the amphora were brought out and the real carousing began in the commissatio.

When in Rome, walks diners through the order of a meal - the nibbles of pickled vegetables, cured meats and fish, and egg dishes, symbolic of new beginnings. Main dishes of meat, vegetables, legumes, and grains, are featured next, selected and seasoned in accordance with what can be gleaned from ancient texts. The second half of the meal is not characterized by sweet dishes as we conceive of them, but of less substantial treats, enjoyed for their allure rather than driven by hunger. And for the hangers on, the closing drinks are jollied along with light snacks. Although many have asked, honeyed dormice with poppy seeds will not be served.

Middle Ages – The 14th and 15th centuries

From the rise of Christianity to the period called the International Gothic, Italian culinary references go through a Dark Ages. But the surviving cookbooks from the 14th and 15th centuries give every indication that European cuisine had undergone a whirlwind of activity in the interim. Medieval Italian cuisine, far from erroneous ideas of overly spiced foods to cover up putrefaction, is an exciting and sophisticated crossroads into the Modern Era.

The meal begins with the custom of the sideboard, which would later be called the ‘antipasto,’ many small dishes which preceded the servizio da cucina, or the hot dishes. Here we have prototype pasta dishes, meatballs, and, as an entremets, the wildly popular ‘whitedish’, or bianco mangiare, which took Europe by storm. Sugar and spices were ubiquitous, as were aromatic herbs. Dishes were served with eye on balancing the humors and attention was paid to tempering indulgence in foods that would excite humankind’s more base desires.

The Early Modern Period- From the Renaissance to the 18th century

We are fortunate to have a wealth of information about fine dining in the Renaissance, mainly due to the tome Opera (1570) by Bartolomeo Scappi, the pope’s personal chef. The Dining in the Renaissance module presents a range of elite banquet dishes from the Mantuan fresh pea torte to cinnamon and cheese laced Roman macaroni to grilled meat rolls braised in a rich sweet and sour raisin sauce. References to simpler vegetable dishes can be found in treasures like Giacomo Castelvetro’s The Fruit, Herbs & Vegetables of Italy such as stuffed, braised cucumbers or the crisp celery salad he recommends at the end of the meal to aid digestion and encourage sound sleep. Perhaps not a bad idea after Scappi’s ‘flakey pizza’ - a sumptuous laminated bread made with alternating layers of butter and dough, decadently scented with rosewater. Serve hot.

The 19th -21st century – The cucina romanesca and popular Roman favorites

The 19th century in Rome witnessed the development of the cucina romanesca, or what we recognize today as traditional Roman fare. It is a triple matrix of rural dishes, like pasta with chickpeas and cacio e pepe; Roman-Jewish specialties like carciofi alla giudia; and urban foods such as the Roman rice balls called supplì, traditional offal, or quinto quarto represented principally by sweetbreads and oxtail; as well as the three main pasta dishes - la gricia, la matriciana, and pasta alla carbonara, a dish first mentioned in print by name in 1950. These and many more are the dishes that have made Rome a go-to gastronomic hotspot.

These are the four main courses on offer. They can be mixed, matched or done individually. Each class culminates in a full sit-down meal with homemade bread and paired wine.

Come and experience history through the senses.

Booking Historical Cookery Classes and Catered Meal Events

Courses, lectures, and hands-on workshops based on one or more of these culinary time periods can be organized to suit the specifications of the participants and adapted to both private and public venues. Prices will vary according the program, menu, and location. Please write to me with the details of your request using the contact form here. I will reply with an estimate or request further information. You may want to refer to my calendar of events when considering your timeframe.

Although the menus are generally not suitable for vegetarians, people with food allergies (dairy, gluten, nuts, seafood), or those who refrain from eating pork, it may be possible to arrange alternatives with advanced notice.

Courses at fixed venues on an enrolment basis will be announced here and in the newsletter as they arise.

General sign-up information also on Viator.

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