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Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

De Lasanis – Medieval Lasagna with Cheese, Pepper & Spices

De Lasanis – Fermented-Dough Noodles with Cheese & Pepper

Renaissance banquet scene in Veronese’s House of Levi; a lavish table evocative of pasta and cheese dishes like De Lasanis.
“The Feast in the House of Levi” (detail), Paolo Veronese. Used here as period context for Renaissance pasta and cheese dishes.

Source: The Medieval Kitchen, Odile Redon, Françoise Sabban, and Silvano Serventi (1998)

De lasanis is one of the earliest references to pasta dishes resembling modern day cacio e pepe. The resemblance is striking — a simple but elegant combination of starch, cheese, and spice that became a cornerstone of Italian cookery. Redon's addition of yeast imparts a tang and complexity most modern cooks miss when substituting dried lasagna noodles. If you can, I recommend making your own—it’s surprisingly easy and richly rewarding.

Torta d’Aglio (Garlic Torte) – Renaissance Savory Pie with Cheese, Garlic & Spices

Torta d’Aglio (Garlic Torte)

Italian Renaissance • Savory Pie • Feast-Friendly

Torta d’Aglio (Garlic Torte) – Renaissance Savory Pie with Cheese, Garlic & Spices
Renaissance banquet scene in Veronese’s House of Levi; a lavish table evocative of rich savory pies like garlic torte.
“The Feast in the House of Levi” (detail), Paolo Veronese. Used here as period context for a Renaissance savory pie.

This savory pie highlights gentled garlic — blanched to soften its sharpness, then blended with fresh cheese, butter, and warming spices. Adapted from Martino’s 15th-century Libro de arte coquinaria, the dish balances flavors in line with Renaissance cooking theory and humoral practice.

🥕 Dietary Notes: Vegetarian & gluten-free adaptations included.