Just barely into the north of Italy, a medieval hill-town- nearly spilling over the edges of a cliff- sits waiting to be discovered by tourists and more local Italians alike.
Today's recipes come from the French cookbook Le Nouveau Cusiner Royal et Bourgeois, by François Massialot. A number of editions were printed from 1691 onward, beginning with one volume and expanding to three. Along with recipes, it also includes advice on different combinations of dishes for serving at banquets and a few fold-out plates showing plating…
A collection of originally handwritten 18th century recipes for gingerbread, shrewsbury cakes, and apple pudding.
A 113-year-old copy of Macbeth turned out to have insights into the life of a man who lived many years ago, raising questions about who he was.
Tarallini, mini versions of taralli, are a baked Italian biscuit snack not to be missed.