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| Yule log with a golden egg that, when cracked open, poured out a wealth of golden coins with gryphons on them. |
This was one of the most enjoyable menus I’ve had the pleasure to research and serve. Inspired by the Banquet of the Month of January from La Singolare Dottrina di M. Domenico Romoli, this feast brings together seasonal Italian Renaissance recipes that span sweets, antipasti, allessi, arrosti, and frutti.
To the best of my knowledge, this incredible culinary manuscript has never been translated into English—so I’ve been working dish by dish, translating, adapting, and cooking it into life for a modern feast hall. Many of the recipes also reflect the work of Bartolomeo Scappi, whose detailed Renaissance cookery texts remain a gold standard.
What follows is a course-by-course breakdown of the Flaming Gryphon 12th Night 2024 feast, with links to recipes, photos, and notes from the kitchen.
Primo Servizio – Antipasti (Appetizers)
Piatti di Struffoli
Fried honey balls decorated with sprinkles and candied fruit. A festive and sticky treat, popular for winter feasting.
Piatti de Marzapani Frigiati di Oro
Plates of golden fried marzipan — rich, nutty, and gilded for celebration. Sweet and decadent with a crisp exterior.
Springerle Cookies
Courtesy of Ellen Ottoson – These traditional anise-flavored pressed cookies were included as a special offering from our guest baker.
Piatti di Salumi, Formaggi, Olive, Frutta Fresca, Secca e Mostarda
Charcuterie courtesy of Dan Parker
- Burrata (semi-soft)
- Manchego (semi-soft sheep’s milk cheese)
- Olives, fresh grapes, dried figs
- Lardo, coppa, pancetta
- Rosemary sprigs
- Rustic Italian bread or thin sliced baguettes
- Mostarda (note: non-period fruit chutney used)
Presentation: King and Queen of the Bean
Her Excellency’s Delicious Cupcakes – Our lovely Baroness brought her own special cupcakes to the feast in honor of the traditional bean ceremony. Huzzah!
Secundo Servizio – Antipasti di Cucina (Second Service of Appetizers)
Per far crostate cioè pan ghiotto con barbaglia de porco, o presciutto
To prepare crostate — that is, gourmand bread — with salted pork jowl or prosciutto. A luxurious savory pastry with rich cured meat filling.
Courtesy of Jennifer Bishop & Dan Parker
Preparare una crostata di funghi per un giorno in prestito
To prepare a crostata of mushrooms for a Lenten day. This dish reflects seasonal abstinence without sacrificing richness of flavor.
Courtesy of Jennifer Bishop
Insalata di Cicorea Bianca
White chicory salad with raisins and shallots. A balance of bitter greens and sweet fruit for a refreshing counterpoint to the pastries.
Uva In Salamoia
Pickled grapes. A sweet-sour delicacy served to awaken the palate and contrast with the other dishes on the board.
Pan da Tavola – Bread for the Table
Pan da Tavola
Simple rustic bread served with the antipasti course and throughout the feast. Baked fresh by our kitchen team and intended to complement the savory and pickled dishes.
Courtesy of Jennifer Bishop
Pani di Latte e Zucchero
Bread of milk and sugar. A light, slightly sweet bread from Messisbugo, Christoforo Bianchetti, 1549. This delicate roll was served as a contrast to the richer items.
Brazzatelle di Latte e Zucchero
Also from Messisbugo, these sweet milk-based twisted rolls (brazzatelle) offered a chewy, subtly sweet note with a hint of butter and sugar in the finish.
Crescentine di Butiro
“Crescents of butter” – not a baked good, but rather butter molded into elegant crescent moon shapes. Inspired by Messisbugo, these decorative butters added a whimsical and courtly touch to the bread service.
Allesso – Cooked Dishes (Boiled)
Preparare una Fricassea di Coniglio e Pollo
A delicate fricassee of rabbit and chicken prepared in the style of Scappi, featuring tender meats simmered in seasoned broth, likely finished with egg yolk and lemon to create a light, velvety sauce.
Courtesy of Catherine Greenwood
Preparare un Brodo Nero
To prepare a black broth. Rich and savory, this deeply colored soup would have been made with beef blood, wine, and aromatic herbs—a bold and earthy contrast to the lighter fricassee.
Courtesy of Catherine Greenwood
Per Cuocere Broccoli Asciutti
To cook dry broccoli. From Scappi’s Secondo Libro, this preparation roasts or sautés broccoli with oil and spices instead of boiling, preserving its character while still fitting within the boiled course.
Fritelli di Riso
Sweet rice fritters made with almond milk and sugar. While placed here as a transitional dish, these lightly fried bites could easily fit within either the cooked or sweets course.
Note: This dish was served warm, sweetened, and is meatless—making it suitable for Lenten tables.
Arrosto – Roast
Per Arrostire allo Spiedo un Carré di Costolette di Manzo
To spit-roast a rack of beef ribs, based on Scappi’s method. For this feast, brisket was used instead, slow-roasted and richly seasoned to evoke the same luxurious, tender result.
Per Brasare le Cipolle Intere in Quaresima
To braise whole onions in Lent. Gently simmered onions with herbs and oil—simple, soft, and sweet, this was a staple in Lenten or meatless cookery, offering richness without meat.
Salsa di Noci e Aglio
Walnut and garlic sauce. A thick, earthy condiment typical of the Italian Renaissance, made by grinding walnuts with garlic, breadcrumbs, and vinegar—served alongside meats or roasted vegetables.
Salsa di Mostardo Amabile
Sweet mustard sauce. This unusual Renaissance condiment combined sweet and sharp elements—often honey, mustard seed, wine, and fruit—served to cut through the richness of the roast course.
Per Far Diverse Minestre di Zucche Turchesche
To make various soups of Turkish squash – from Scappi, Book II, Chapter 220. This is a savory squash dish with sweet undertones, and was served as a soft accompaniment during the roast course.
Tortelletti d’Herba alla Lombarda
Herb-filled tortellini in the Lombard style. A Lenten-friendly pasta filled with greens and soft cheese, lightly boiled and finished with oil or butter—a delicate but satisfying addition to the roast board.
Frutte – Fruit Course
Piattelletti di Maroni in Bragia
Chestnuts roasted in embers, based on Scappi’s presentation. Served simply in their shells, warm and aromatic—a rustic favorite for winter feasting.
Mele Cotogne, Stufate Pignoli con Acqua Rosa e Zuccaro
Quince stewed with pine nuts, rosewater, and sugar – from Domenico and Chiquart. Fragrant, tender, and subtly floral, this was one of the most elegant offerings of the evening.
Per Fare la Pizza di Molti Strati, Comunemente Freddi
To make pizza of many layers, commonly called a cold dry layered pastry – from Scappi. Despite the name, this dish is not a modern pizza but a simple pastry layered with sugar and elderflower. Once baked, a rosewater syrup is poured over the top, transforming it into something reminiscent of baklava—fragrant, sticky, and utterly indulgent.
Elderflower and rosewater were prized for their delicate floral notes and believed to have humoral benefits. In Renaissance cuisine, they were often used to perfume syrups, sweeten fruit dishes, and elevate simple pastries. These flavors signaled refinement—and when paired with sugar, transformed even humble ingredients into elegant dishes.
Levata la Tovaglia – Final Course (Sweets & Comfits)
Finnocchio Dolce Verde
Candied green fennel stalks – tender, fragrant, and surprisingly floral. This Scappi recipe creates translucent, jewel-like stems with a sweet crunch and a gently perfumed finish.
Conditi & Confettioni a Beneplacito
Assorted sugar comfits. These included anise seeds, coriander, and fennel coated in layers of sugar—delicate and brightly flavored, a signature of Renaissance table luxury.
Del Mele Bullito co le Noci, detto Nucato
Nucato – a classic spiced nut brittle made with honey, chopped nuts, and warm spices. Despite modern assumptions, “mele” here refers to honey, not apples. The result is a sticky, golden sweet made from hazelnuts, almonds, walnuts, lemon, cinnamon, ginger, cloves, and black pepper.
Melangoletti Conditi
Candied orange peel – from Scappi. Bright, slightly bitter citrus strips preserved in sugar and dried to a jewel-like finish. A traditional close to a festive Renaissance meal.
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