Leaves From Our Tuscan Kitchen e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Boccaccio; and a dish of leeks cooked with spices appears as a special dish in the rules of the chapter of San Lorenzo when the canons messed together. Old Laschi, author of that delightful book l'osservatore F iorentina, moral ises on the ancient fashion of cooking in his pleasant rather prosy way: 'it would not seem that the senses should be subjected to fashion 3 and yet such is the case. The perfumes, once so pleasing, musk, amber, and benzoin, now excite convulsions; sweet wines, such as Pis ciancio, Verdea, Montalcino, and others men tioned by Redi in his dithyrambic, are now despised; and instead of the heavy dishes of olden times, light and elegant ones are in vogue. Whoever characterised man as a laughing animal ought rather to have called him a variable and inconstant one.'