Tournament of the Arts at Winged Hills Luncheon

Tournament of the Arts, Spring A.S. LVIII (58) — February 3, 2024

On-Site Lunch by Mistress Bronwyn ni Mhathain

This Italian-leaning menu was built for speed, portability, and flavor—perfect for a busy event hall. Most dishes are served cool or room-temperature, travel well, and can be prepped ahead for dayboards or camp kitchens. Where possible, links below lead to each recipe’s write-up.

Minestra di Lenti	Broccoli Asciutti
Insalata di Arance	Gattafura di Cipolle

Menu at a Glance

Small Bites & Boards

• Uva fresca di più sorti — Grapes of all manners (Scappi)
• Mandorle e noci fresche — Fresh walnuts & almonds (these did not make it to site but continued to sit on my counter and mock me for forgetting them ;-/)
• Capperi e olive assortite — Capers & assorted olives
• Cascio — Cheese (Tuscan & Italian selection)

Pastry & Savories

• Gattafura di cipolle alla genovese — Genoese onion tart
• Pizza di molti strati — Cold layered pastry with elderflower & rosewater

Mains

• Capponi sopramentati — Cold sliced chicken “sopramentato”
• Polpettoni alla Romana — Renaissance beef skewers (Scappi, 1570)

Sauces & Condiments

• Two Italian Sauces for Roasted Meat — Walnut & Garlic (Salsa di noci) and Salsa viridis (Green Sauce)
• “Common Spices” / Duke’s Powder — Cinnamon, cloves, ginger, pepper, coriander, saffron

Vegetables & Legumes

• Per cuocere Broccoli asciutti — Broccoli with oil & citrus
• Per far minestra di Lenti secche — Thick soup of dried lentils

Sweets

• Fritelli di Riso — Rice fritters (Scappi; sweet)
• Mostaccioli a la Romana — Sweet cakes
• Biscottini di zuccaro — Sugar biscuits
• Insalata di arance — Sliced orange salad with orange-flower water

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Note: If a recipe isn’t linked yet, it’s queued for a refresh—check back soon. All posts in this series use the label TOA2024 for easy browsing.

 TOA2024; Menus; Feast Planning; Renaissance; Italian