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This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Cuttlefish (calamaro). To roast a cuttlefish, take the innards out through its ears and put salt through them, or rather through the mouth, which comes out of this animal; let there be a space the shape of a sword, and cook it a bit near the fire. Then lard it lightly and carefully, as if it were a pheasant, and roast it again until it is done, and eat it with orange juice, citron, rosewater or lemon.


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