Assorted menus taken from Scappi (1570)
All menus are for the first service from the sideboard only. Full menus
for the day have not been translated.
Pranzo alli VIII d’Aprile
Biscotelli di marzapane nu. 12 piatti
2
Mostacciuoli Napoletani nu. 12 piatti
2
Ricotte passata per la siringa a servite con zuccharo sopra lib
3 piatti 2
Presciutto cotto in vino tagliato in fette, servito con sugo di
melangole & zuccharo sopra lib. 6 piatti
2
Offelle alla Milanese nu 12 piatti 2
Lunch on the 8th of April
Marzipan biscuits number 12 plates 2
Neapolitan style biscotti number 12 plates
2
Ricotta passed through a syringe served with sugar on top pounds
3 plates 2
Ham cooked in wine, cut into slices served with seville orange juice
and sugar above pounds 6 plates 2
Milan style little cakes number 12 plates
2
Pranzo alli XV di Maggio
Fraole suacati servite con zuccharo sopra lib 8
piatti 4
Cerase Romanesche lib 10 piatti 4
Sfogliatelle piene di bianco mangere nu 20
piatti 4
Capi di latte serviti con zuccharo sopra nu 20
piatti 4
Buttiro fresco passato per la siringa servito con zuccharo sopra
lib 6 piatti 4
Mostaccioli Napoletani nu 20 piatti 4
Calicioni cioè spoletti di marzapane nu 20
piatti 4
Pasticci di vitella di sei libre per pasticcio serviti freddi
nu 4 piatti 4
Lunch on the 15th of May
Strawberries juicy served with sugar above pounds 8
plates 4
Roman cherries pounds 10 plates 4
Layered pastry tart filled with blancmange number 20
plates 4
Head of milk served with sugar above number 20
plates 4
Fresh butter passed through a syringe served with sugar above
pounds 6 plates 4
Neapolitan style biscotti number 20 plates
4
Calicioni that is little bobbins of marzipan number 20
plates 4
Veal pastries of six pounds per pastry served cold number
4 plates 4
Pranzo alli XXV di Giugno
Fraole sucati, servite con zuccharo sopra lib. 20
piatti 10
Visciole palombine lib 30 piatti 10
Prugne monde, servite con zuccharo sopra nu 300
piatti 10
Arbicoccole nu 150 piatti 10
Biscotelli di marzapane nu 60 piatti
10
Mostaccioli Napoletani nu 60 piatti 10
Capi di latte servite con zuccharo sopra nu 60
piatti 10
Lunch on the 25th of June
Juicy strawberries, served with sugar above pounds 20
plates 10
Palombine cherries pounds 30 plates 10
Peeled plums, served with sugar above number 300
plates 10
Apricots number 150 plates 10
Marzipan biscuits number 60 plates 10
Neapolitan style biscotti number 60 plates
10
Head of milk served with sugar above number 60
plates 10
Pranzo alli VIII di Juglio
Capi di latte, serviti con zuccharo sopra nu 16
piatti 3
Mostaccioli Romaneschi nu 16 piatti 3
Meloni bianchi & rossi tagliati nu 6 piatti
3
Fichi mondi su le fogli di viti nu 64 piatti
3
Lingue di boue salate, & sommata salata, cotta in vino, tagliato in fette
mescolate inseime in tutto libro 9 piatti
3
Pasticci di vitella di sei libre per pasticcio serviti freddi
nu 3 piatti 3
Pizze sfogliate fatte con butiro nu 16 piatti
3
Lunch on the 8th of July
Head of milk served with sugar above number 16
plates 3
Roman style biscotti number 16 plates
3
White and red melon sliced number 6 plates
3
Peeled figs served on live leaves number 64
plates 3
Salted beef tongue and salted pork belly, cooked in wine, sliced in pieces
mixed together, in total pounds 9 plates
3
Pastry of veal of six pounds per pastry served cold number
3 plates 3
Layered pastry dish (pizza) made with butter number 16
plates 3
Pranzo alli XV d’Agosto
Melloni tagliati nu 12 piatti 6
Casci Romanesco lib 12 piatti 6
Fichi mondi nu 120 piatti 6
Prugne monde, servite con zuccharo sopra nu 120
piatti 6
Arbicoccole grosse nu 60 piatti 6
Capi di latte, serviti con zuccharo sopra nu 30
piatti 6
Mostaccioli Napoletani nu 30 piatti 6
Pizze sfogliate fatte con butiro nu 30 piatti
6
Mortatelle & lingue di buffalo salate cotte in vino tagliate in fette
lib 10 piatti 6
Lunch on the 15th of August
Sliced melons number 12 plates 6
Roman cheese pounds 12 plates 6
Peeled figs number 120 plates 6
Peeled plums, served with sugar above number 120
plates 6
Large apricots number 60 plates 6
Head of milk served with sugar above number 30
plates 6
Neapolitan style biscotti number 30 plates
6
Layered pastry dish (pizza) made with butter number 30
plates 6
Mortatelle (sausage) and salted buffalo tongue cooked in wine cut in slices
pounds 10 plates 6
Pranzo alli XV di Settembre
Fichi mondi su le foglie di viti nu 150 piatti
4
Capi di latte, serviti con zuccaro sopra nu 24
piatti 4
Calicioni cioè spoletti di marzapne nu 24
piatti 4
Mostaccioli Napoletani nu 24 piatti 4
Biscotti Pisani con malvagia in bicchieri nu 24
piatti 4
Pizze sfogliate fatte con butiro nu 24 piatti
4
Lingue di buoe salate, & presciutto cotto in vino tagliate in fette in
tutto lib 6 piatti 4
Sommata salata cotta in vino tagliata in fette, servita con sugo di melangole,
& zuccharo sopra lib 6 piatti 4
Pasticci di coscie di capro, serviti freddi di sei libre per pasticcio
nu 4 piatti 4
Capponi grossi arrostiti allo spedo nu 8 piatti
4
Uva fresca di piu sorte lib 12 piatti
4
Crostate di persiche, servite fredde nu 4 piatti
4
Gelo con polpe di capponi sotto piatti
8
Lunch on the 15th of September
Peeled figs served on their live leaves number 150
plates 4
Head of milk, served with sugar above number 24
plates 4
Calicioni that is pieces of marzipan number 24
plates 4
Neapolitan style biscotti number 24 plates
4
Peasant style biscotti served with Madeira wine in beakers number
24 plates 4
Salted beef tongue and ham cooked in wine, cut in slices, in total
pound 6 plates 4
Salted pork belly cooked in wine, cut in slices served with citrus juice
and sugar pound 6 plates 4
Large capons roasted on the spit number 8 plates
4
Many sorts of fresh grapes pounds 12 plates
4
Tart of peaches, served cold number 4 plates
4
Jelly with flesh of capon underneath (aspic)
plates 8
Pranzo alli XV d’Ottobre
Pezzi di marzapane nu 24 piatti 4
Mostaccioli Napoletani nu 24 piatti 4
Morselletti di marzapane nu 24 piatti
4
Biscotti Pisani con malvagia in bicchieri nu 24
piatti 4
Sfogliatelle semplici fatti con latte, & ova nu 24
piatti 4
Presciutio cotto in vino, & poi sfilato, servito con capparetti, uva
passa, & zuccharo lib 6 piatti 4
Lingue di porco salate cotte in vino tagliate in fette nu
4 piatti 4
Lonza di ruffalotto arrostita allo spedo, servita fredda, con melangole tagliate
sopra lib 24 piatti 4
Mostarda amabile per sapore piatti
8
Uva fresca di piu sorte lib 12 piatti
4
Olive di spagna nu 120 piatti 4
Lunch on the 15th of October
Pieces of marzipan number 24 plates 4
Neapolitan style biscotti number 24 plates
4
Morsel of marzipan number 24 plates 4
Peasant style biscotti with Madeira in beakers number 24
plates 4
Simple layered pastry made with milk and eggs number 24
plates 4
Ham cooked in wine and then shredded served with capers, currants and sugar
pound 6 plates 4
Salted pork tongue cooked in wine cut into slices number
4 plates 4
Loin of peppered pork, roasted on the spit, served cold with
Seville orange sliced above pound 24 plates
4
Sweet mustard for tast plates 8
Many kinds of fresh grapes pound 12 plates
4
Spanish olives number 120 plates 4
Pranzo alli VIII di Novembre
Biscotti Pisani con malvagia in bicchieri nu 12
piatti 2
Mostaccioli Napoletani nu 12 piatti
2
Biscotelli di marzapane Romaneschi nu 12 piatti
2
Sommata cotta in vino tagliata in fette lib 4
piatti 2
Salciccioni, & presciutto cotti in vino tagliato in fette, in tutto
lib 4 piatti 2
Lonza di ruffalotto sopramentata, servita fredda lib 12
piatti 2
Olive di Genova nu 100 piatti 2
Pizze sfogliate fatte con butiro nu 12 piatti
2
Pasticci di vitella, serviti freddi si sei libre per pasticcio
nu 2 piatti 2
Fiadoncelli pieni di compositione d’offelle nu 12
piatti 2
Uva fresca di piu sorte lib 8 piatti
2
Lunch on the 8th of November
Peasant biscotti with Madeira in beakers number 12
plates 2
Neapolitan style biscotti number 12 plates
2
Roman style biscotti type marzipan number 12
plates 2
Salted pork belly cooked in wine, cut in slices pound 4
plates 2
Sausage and ham cooked in wine, cut in slices in total pound
4 plates 2
Loin of peppered pork as mentioned above (previous month) served cold
pound 12 plates 2
Genovese olives number 100 plates 2
Layered pastry dish (pizza) with butter number 12
plates 2
Pastry of veal, served cold of six pounds per pastry number
2 plates 2
Flat cakes filled with the mixture for sugar cakes number
12 plates 2
Fresh grapes of many kinds pounds 8 plates
2
Pranzo alli VIII di Decembre
Biscotti pisani con malvagia in bicchieri nu 12
piatti 2
Mostaccioli Napoletani, ò Romaneschi nu 12
piatti 2
Fucaccine sfogliate, fatte con butiro nu 12
piatti 2
Salciccione cott’in vino, tagliato in fette lib 4
piatti 2
Presciutto cotto in vino, & poi sfilato, servito con uva passa, zuccaro,
e aceto rosato sopra lib 2 piatti 2
Fiadoncelli pieni di compositione d’offelle nu 12
piatti 2
Lunch on the 8th of December
Peasant biscotti served with Madeira in beakers number
12 plates 2
Neapolitan or Roman style biscotti number 12
plates 2
Layered “fucaccine”, made with butter number 12
plates 2
Sausage cooked in wine, cut in slices pound 4
plates 2
Ham cooked in wine, and then shredded served with currants, sugar and
red vinegar above pound 2 plates 2
Flat cakes filled with the mixture for sugar cakes number
12 plates 2
Pranzo alli VIII di Gennaro
Biscotti Pisani con malvagio in bicchieri nu 15
piatti 3
Mostaccioli Napoletani nu 15 piatti 3
Pezzi di marzapane nu 15 piatti 3
Fiadoncelli pieni di compositione d’offelle nu 15
piatti 3
Pasticci di salciccioni di quattro libre per pasticcio,
armati di carne magra di vitella nu 3 piatti
3
Somamata cotta in vino tagliata in fette, servita
con sugo di melangole, & zuccharo sopra lib 9
piatti 3
Mostarda amabile per sapore piatti 6
Olive Napoletane nu 100 piatti 3
Lunch on the 8th of January
Peasant biscotti served with Madeira in beakers number
15 plates 3
Neapolitan or Roman style biscotti number 15
plates 3
Pieces of marzipan number 15 plates 3
Flat cakes filled with the mixture for sugar cakes number
15 plates 3
Pastry of sausage of four pounds per pastry lined underneath with lean veal
number 3 plates 3
Salted pork belly cooked in wine, cut in slices served with
Seville orange juice and sugar above pound 9
plates 3
Sweet mustard to taste plates 6
Neapolitan olives number 100 plates 3
Pranzo alli VIII di Febraro
Biscotti pisani con malvagia in bicchieri nu 12
piatti 2
Cacicioni di marzapane nu 12 piatti 2
Mostaccioli Napoletani nu 12 piatti 2
Sommata, & salciccioni cotti in vino, tagliati in fette, serviti con
sugo
di melangole, & zuccharo sopra lib 6 piatti
2
Lonza di porco domestico soppressata arrostita allo spedo, servita fredda
con capparetti, & zuccharo sopra lib 12
piatti 2
Mostarda amabile per sapore piatti 4
Tortiglioni ripieni alla Lombarda nu 2 piatti
2
Pasticci di coscia di vitella, di sei libre per pasticcio serviti freddi
nu 2 piatti 2
Uva fresca di piu sorte lib 6 piatti
2
Lunch on the 8th of February
Peasant biscotti served with Madeira in beakers number
12 plates 2
Marzipan pieces number 12 plates 2
Neapolitan style biscotti number 12 plates
2
Salted pork belly and sausage, cooked in wine, cut in slices
served with seville orange juice and sugar above number
12 plates 2
Loin of domestic pig, pressed, roasted on the spit, served cold
with capers and sugar above pound 12 plates
2
Sweet mustard to tast plates 4
Lombard filled tart number 2 plates 2
Pastry of shoulder of veal, of six pounds per pastry, served cold
number 2 plates 2
Many kinds of fresh grapes pound 6 plates
2
Pranzo alli VIII di Marzo
Noci moscate condite in zuccaro asciutte lib 4
piatti 2
Fiori di cedro conditi in zuccaro asciutti lib 4
piatti 2
Capi di latte, serviti con zuccaro sopra nu 10
piatti 2
Fiadoni piccoli di formento grosso nu 6 piatti
2
Mostaccioli Napoletani nu 10 piatti 2
Biscotti Pisani con malvagia in bicchieri nu 10
piatti 2
Pasticci di capro di sei libre l’uno cavati delle casse, serviti freddi,
tagliati in fette nu 2 piatti 2
Ricotta fresca pasata per la siringa, servita con zuccaro, & acqua rosa
lib 4 piatti 2
Salciccioni cotti in vino tagliati in fette lib 4
piatti 2
Lunch on the 8th of March
Musk flavored candied walnuts in dry sugar pound 4
plates 2
Candied citron flowers in dry sugar pound 4
plates 2
Head of milk, served with sugar above number 10
plates 2
Small wafers made of large wheat grain number 6
plates 2
Neapolitan style biscotti number 10 plates
2
Peasant style biscotti served with Madeira wine in beakers number
10 plates 2
Pastry of goat of six pound each, pulled from the pastry case, served cold
cut in slices 10 plates 2
Fresh ricotta passed through the syringe, served with sugar and rose water
pound 4 plates 2
Sausage cooked in wine, cut in slices.
Scappi, B. (1570). Opera dell'arte del cucinare. Bologna, Arnaldo Forni.
Translated 2003 by Lady Helewyse de Birkestad, CW. Contact me by email
at helewyse@yahoo.com. You may use/ distribute this version for non-profit
use only (scholarly, private use) or publication in SCA related publications
provided that this information is included.