The Swabian Emperor Frederick II, his court and his era had a decisive influence on the development of Italian cuisine.
This interesting and complex phenomenon is explored in the volume “Le origins of Italian cuisine, from Frederick II to today”, edited by Paola Adamo, Valentina Della Corte, Francesca Marino and Elisabetta Moro. The presentation of the book is scheduled for Monday 10 June at 11 am in the Academic Senate Hall of the University of Napoli Frederick II.Article Key Points
A Journey Through the Past
The volume offers a window on the past through a rigorous analysis of a historical, anthropological and gastronomic nature. It explores how one of the material heritages of Italian civilization, cuisine, has developed over the centuries. The book offers a journey into the precepts and tastes of the medieval period, highlighting the influence of the court of Frederick II. This work also aims to support the candidacy of Italian cuisine as an intangible heritage of UNESCO.
Authoritative Contributions and Author's Recipes
“The Origins of Italian Cuisine, from Frederick II to Today” includes contributions from various experts: Fulvio Delle Donne, Gianni Cicia, Massimo Ricciardi, Marino Niola, Luciano Pignataro, Raffaele Sacchi, Francesca Marino and Elisabetta Moro. In addition to contributions from scholars, the book also includes a selection of recipes proposed by renowned chefs such as Corrado Assenza, Domenico Candela, Moreno Cedroni, Caterina Ceraudo, Enzo Coccia, Vitantonio Lombardo, Angelo Sabatelli and Mauro Uliassi. The authors and some of the aforementioned chefs will participate in the presentation meeting that will be moderated by journalist Chiara del Gaudio.
Revisiting the “Liber de coquina”
One of the central elements of the volume is the analysis and modern reworking of the “Liber de coquina”, one of the oldest treatises on medieval gastronomy that contains about 170 recipes. This text is a precious testimony to the eating habits of the Italian and European courts of the time. The recipes of the “Liber de coquina”, included in the book, show how medieval gastronomic principles are still reflected in contemporary haute cuisine.
A Heritage to be Enhanced
The work of the curators and authors highlights the significant contribution that the era and court of Frederick II had in the development of Italian cuisine and, more generally, of the Mediterranean diet. The publication, with its analyses and recipes, demonstrates the importance of preserving and enhancing this cultural heritage.
Article published on 8 June 2024 - 15:00
