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This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Vermicelli. Cook them in good fat broth for an hour, then set them out garnished with grated Parmesan cheese and mild spices; first make them yellow with saffron. You can make lasagne in the same way.


Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

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