BBC - Carluccio and the Renaissance Cookbook (2007)
BBC - Carluccio and the Renaissance Cookbook (2007)
WEB-DL | 1920x1080 | .MKV/AVC @ 3255 Kbps | 1 h 1 min | 1.46 GiB
Audio: English AAC 128 kbps, 2 channels | Subs: English
Genre: Documentary
Bartolomeo Scappi, the Renaissance's most innovative chef, revolutionized the culinary arts. Scappi (c. 1500-1577) was arguably the most famous chef of the Italian Renaissance. As head chef for popes and cardinals throughout the middle decades of the sixteenth century, he prepared unashamedly decadent banquets for the most powerful men on earth. For thirty years, his art embodied the thrilling, brief moment when the papal court was one of the world's leading patrons of artistic expression and intellectual enquiry. At the culmination of his prolific career he compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine, its methods, ingredients, and recipes.
In Scappi's Opera (1570), the first illustrated cookbook, was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils. Scappi presents more than one thousand recipes along with menus that comprise up to a hundred dishes, while also commenting on a cook's responsibilities. Scappi also included a fascinating account of a pope's funeral and the complex procedures for feeding the cardinals during the ensuing conclave. His recipes inherit medieval culinary customs, but also anticipate modern Italian cookery with a segment of 230 recipes for pastry of plain and flaky dough (torte, ciambelle, pastizzi, crostate) and pasta (tortellini, tagliatelli, struffoli, ravioli, pizza).
Chef Antonio Carluccio goes to his beloved Italy with a Renaissance cookbook for a guide. He follows the trail of its author, Bartolomeo Scappi, to discover more about a man who had an extraordinary career cooking for the cardinals, emperors and popes of the sixteenth century. Antonio resurrects 500 year old recipes, cooking eel in Venice, porcini mushrooms in Lombardy, and stuffing a suckling pig in Rome. He ends his journey with a banquet fit for a pope. Lush scenery and mouth-watering ingredients create a visually stunning feast.
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Screenshots:
BBC - Carluccio and the Renaissance Cookbook (2007)
BBC - Carluccio and the Renaissance Cookbook (2007)
BBC - Carluccio and the Renaissance Cookbook (2007)
BBC - Carluccio and the Renaissance Cookbook (2007)
