A recipe from the book of Bartolomeo Scappi, one of the most famous cooks of the 16th century who worked among the court of two popes.
This easy and fast (but extraordinary) recipe is called panghiotto, that means “delicious bread”. It is toasted bread prepared with guanciale, sage, and onions. It could be considered an early ancestor of the bruschetta.
Enjoy!
#renaissancerecipe #renaissancefood #crostini #guanciale
Ingredients:
one-day-old bread
guanciale
sage
butter
white wine vinegar
onion
spices (black pepper, cinnamon, and white cane sugar)
For more info check our blog: https://historicalitaliancooking.home.blog/english/recipes/crostini-with-guanciale-and-sage/
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Music by Lilium Aeris
Andrea Tuffanelli – colascione, percussions
Serena Fiandro – recorder
Bassa Ducale – Marco Fabrizio Caroso (1526/1535 – 1605/1620)
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