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📱 Social Media Excerpt 👨🍳✨ Meet Auguste Escoffier—the man who modernised French cuisine! 🇫🇷 From inventing the kitchen brigade system to creating Peach Melba and codifying thousands of recipes in Le Guide Culinaire, his legacy lives in every professional kitchen. Discover how this 19th-century culinary genius shaped the future of gastronomy👇 #Escoffier #FrenchCuisine #CulinaryHistory #HauteCuisine #ChefLife #FoodLegends
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👨🍳✨ Meet Marie-Antoine Carême—“The King of Chefs and Chef of Kings”! 🍰🇫🇷 This 18th-century culinary genius revolutionised French cuisine with towering sugar sculptures, elegant pastries, and the foundations of haute cuisine. Discover how L’Art de la Cuisine Française changed the culinary world forever. #FoodHistory #Carême #FrenchCuisine #HauteCuisine #CulinaryLegends
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I pasti dei Cardinali in Conclave: segreti e sicurezza
I pasti dei Cardinali in conclave: avrei voluto pubblicare questo articolo prima della nomina del nuovo Papa, ma la velocità con cui è stato eletto mi ha sorpresa e mi ha impedito di essere tempestiva. Però certe curiosità restano valide anche dopo che il fatto si è realizzato, così oggi parliamo di tradizioni, ragioni e curiosità. Sei curioso di scoprire i dettagli meno noti della vita in…
🥖✨ Dive into the story of François Pierre La Varenne—the 17th-century chef who revolutionised French cuisine. 🇫🇷 Author of Le Cuisinier François (1651), he turned away from heavy medieval spices and celebrated fresh, seasonal ingredients. From béchamel to bouquet garni, his influence still lives on in kitchens around the world. 🧄🍗 📝 Read the full blog to uncover how La Varenne became the father of modern French cooking. #FrenchCuisine #FoodHistory #LaVarenne #Gastronomy #CulinaryHeritage #ClassicCooking
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🇮🇹✨ Meet Bartolomeo Scappi — the Renaissance chef who revolutionised Italian cuisine! From serving popes to publishing Opera dell’arte del cucinare, the first cookbook with detailed kitchen illustrations, Scappi brought art, science, and flavour to the table. 🍝📚 Discover how his 16th-century culinary genius still influences modern kitchens. Read more 👇 #FoodHistory #BartolomeoScappi #ItalianCuisine #RenaissanceChef #CulinaryLegends #HistoryOfFood #ChefLife
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IL CAPPONE, CARNE DELLE FESTE
“Cappone bono vole esser allesso, et quando è ben grasso vole esser arrosto; similemente è la gallina”. Parola di Maestro Martino che nel suo “Libro de arte coquinaria”, composto intorno al 1450 e considerato il primo vero ricettario al mondo, descrive i molti usi del cappone ed ecco che il brodo di cappone diventa protagonista in molte preparazioni e minestre, ma anche del biancomangiare, nella versione grassa. Carne molto apprezzata nella cucina medievale e rinascimentale, Bartolomeo Scappi sempre attorno al 1500 propone il cappone ripieno, una ricetta ricca e sontuosa per una pietanza destinata alle tavole dei nobili. In epoca più recente (1800) anche Pellegrino Artusi lo impiega in piatti come il cappone in galantina e nel ripieno dei cappelletti. Ancora oggi è considerata carne delle feste e un buon brodo di cappone o un cappone arrosto sono un must sulle tavole di Natale.
Fonte: “Il cappone: carni pregiate per le tavole di festa sin dai tempi antichi” di Lara Abrati, Eurocarni 12/23
I’m an author who writes about food so of course I need bookish cinnamon in my #pumpkinpie (a 500 year old #recipe from #bartolomeoscappi! From @thebookclubcookbook https://www.instagram.com/p/B6DrEx4gcde/?igshid=1qlq6ecrblw70
Plating the duck and olive consomme at the #Renaissance dinner @julietunionsq to celebrate #bartolomeoscappi and The Chef's Secret!! #authorsofinstagram #authorlife #foodnovel #foodbook #delizioso #yum #foodlover #foodie #foodstagram #bookstagram #boston #somervillema (at Juliet) https://www.instagram.com/p/BuXSmHinjrr/?utm_source=ig_tumblr_share&igshid=77f9f7b8brye
