Knowledge (XXG)

Bartolomeo Scappi

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to be the best cheese on earth, and noted that "the liver of domestic goose raised by the Jews is of extreme size and weighs two and three pounds", indicating that Jews of the time were practising the
367: 174:, was published. In the book, he lists about 1,000 recipes of Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a 603: 206: 656: 409: 201: 490: 364: 528: 448: 690: 705: 596: 509: 467: 710: 700: 685: 521:
Lieve schat, wat vind je lekker? Het Koocboec van Antonius Magirus (1612) en de Italiaanse keuken van de renaissance
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and food writer, best known for his high profile clients, including being the personal chef of
524: 505: 486: 463: 444: 146: 626: 573: 371: 385:"Scully, "The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco"" 479: 162: 669: 184: 228: 154: 119: 274: 189: 563: 557: 93: 179: 149:. He served several other cardinals after this, then began to serve pope 138:, Italy, according to the inscription on a stone plaque in the church of 135: 161:. Scappi is often considered one of the first internationally renowned 150: 131: 80: 618: 365:
Schildermans – A Dutch translation of Bartolomeo Scappi’s Opera (1612)
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This biographical article about an Italian writer or poet is a
410:"Bartolomeo Scappi - Koken voor kardinalen - Bartolomeo Scappi" 200:
Scappi died on 13 April 1577, and was buried in the church of
245:(2008) and modern Dutch translation by Ike Cialona (2015). 275:
Coquinaria – An Italian recipe from the sixteenth century
241:). There is an English translation by the food historian 168:
He gained new fame in 1570 when his monumental cookbook,
630: 577: 71: 63: 55: 42: 23: 478: 157:kitchen. He continued to work as a chef for pope 197:were continually published from 1570 to 1643. 650: 597: 169: 8: 352: 657: 643: 604: 590: 31: 20: 625:This biographical article on a chef is a 326: 202:Saints Vincenzo and Anastasio alla Regola 339: 211:in Rome, dedicated to cooks and bakers. 300: 287: 254: 218:was partially translated into Spanish ( 540:Bartolomeo Scappi, il mistero svelato 313: 262: 7: 615: 613: 553: 551: 481:The Oxford Companion to Italian Food 629:. You can help Knowledge (XXG) by 576:. You can help Knowledge (XXG) by 235:Koocboec oft familieren keukenboec 14: 617: 562: 556: 542:, Appunti di gastronomia, nr. 46 519:Schildermans, Jozef M. (2007), 374:URL accessed 19 December 2007. 277:URL accessed 31 December 2006. 153:, entering the service of the 111:– 13 April 1577) was a famous 1: 105: 46: 500:Rolland, Jacques L. (2006), 458:Levillain, Philippe (2002), 216:Opera dell'arte del cucinare 171:Opera dell'arte del cucinare 76:Opera dell'arte del cucinare 485:, Oxford University Press, 460:The Papacy: An Encyclopedia 732: 612: 550: 538:Benporat, Claudio (2005), 439:Ginor, Michael A. (1999), 443:, John Wiley & Sons, 30: 414:De Best Verzorgde Boeken 691:Italian Roman Catholics 477:Riley, Gillian (2007), 706:Roman Catholic writers 370:28 August 2008 at the 170: 98: 502:The Food Encyclopedia 96: 711:Italian writer stubs 701:Italian food writers 441:Foie Gras: A Passion 686:Renaissance cuisine 113:Italian Renaissance 462:, Routledge (UK), 99: 638: 637: 585: 584: 353:Schildermans 2007 147:Lorenzo Campeggio 130:Scappi came from 102:Bartolomeo Scappi 91: 90: 67:Chef, food writer 37:Bartolomeo Scappi 25:Bartolomeo Scappi 723: 659: 652: 645: 621: 614: 606: 599: 592: 568: 567: 566: 560: 552: 543: 533: 514: 495: 484: 472: 453: 426: 425: 423: 421: 406: 400: 399: 397: 395: 381: 375: 362: 356: 349: 343: 336: 330: 323: 317: 310: 304: 297: 291: 284: 278: 272: 266: 259: 239:Antonius Magirus 232: 210: 187:used to produce 173: 110: 107: 51: 48: 35: 21: 731: 730: 726: 725: 724: 722: 721: 720: 666: 665: 664: 663: 611: 610: 561: 555: 548: 537: 531: 523:, Davidsfonds, 518: 512: 504:, Robert Rose, 499: 493: 476: 470: 457: 451: 438: 435: 430: 429: 419: 417: 408: 407: 403: 393: 391: 389:Agincourt Press 383: 382: 378: 372:Wayback Machine 363: 359: 350: 346: 337: 333: 329:, p. 303). 324: 320: 311: 307: 303:, p. 481). 298: 294: 290:, p. 273). 285: 281: 273: 269: 265:, p. 491). 260: 256: 251: 226: 220:Libro de cozina 204: 163:celebrity chefs 128: 108: 97:Edition of 1622 78: 49: 38: 26: 17: 12: 11: 5: 729: 727: 719: 718: 713: 708: 703: 698: 693: 688: 683: 678: 668: 667: 662: 661: 654: 647: 639: 636: 635: 622: 609: 608: 601: 594: 586: 583: 582: 569: 546: 545: 535: 529: 516: 510: 497: 492:978-0198606178 491: 474: 468: 455: 449: 434: 431: 428: 427: 401: 376: 357: 344: 331: 327:Levillain 2002 318: 316:, p. 11). 305: 292: 279: 267: 253: 252: 250: 247: 243:Terence Scully 193:. Reprints of 178:. He declared 127: 124: 89: 88: 73: 72:Known for 69: 68: 65: 61: 60: 57: 53: 52: 44: 40: 39: 36: 28: 27: 24: 15: 13: 10: 9: 6: 4: 3: 2: 728: 717: 714: 712: 709: 707: 704: 702: 699: 697: 696:Italian chefs 694: 692: 689: 687: 684: 682: 679: 677: 674: 673: 671: 660: 655: 653: 648: 646: 641: 640: 634: 632: 628: 623: 620: 616: 607: 602: 600: 595: 593: 588: 587: 581: 579: 575: 570: 565: 559: 554: 549: 541: 536: 532: 530:9789058265005 526: 522: 517: 513: 507: 503: 498: 494: 488: 483: 482: 475: 471: 465: 461: 456: 452: 450:0-471-29318-0 446: 442: 437: 436: 432: 415: 411: 405: 402: 390: 386: 380: 377: 373: 369: 366: 361: 358: 354: 348: 345: 341: 340:Benporat 2005 335: 332: 328: 322: 319: 315: 309: 306: 302: 296: 293: 289: 283: 280: 276: 271: 268: 264: 258: 255: 248: 246: 244: 240: 236: 233:) and Dutch ( 230: 225: 224:Diego Granado 221: 217: 212: 208: 203: 198: 196: 192: 191: 186: 185:force-feeding 181: 177: 172: 166: 164: 160: 156: 152: 148: 145: 141: 137: 133: 125: 123: 121: 117: 114: 103: 95: 86: 82: 77: 74: 70: 66: 64:Occupation(s) 62: 59:13 April 1577 58: 54: 45: 41: 34: 29: 22: 19: 676:1500s births 631:expanding it 624: 578:expanding it 571: 547: 539: 520: 501: 480: 459: 440: 420:14 September 418:. Retrieved 413: 404: 394:14 September 392:. Retrieved 388: 379: 360: 347: 334: 321: 308: 301:Rolland 2006 295: 288:Rolland 2006 282: 270: 257: 234: 219: 215: 213: 199: 194: 188: 167: 129: 120:Pope Pius IV 101: 100: 75: 18: 16:Italian chef 681:1577 deaths 237:, 1612, by 227: [ 222:, 1599, by 205: [ 109: 1500 50: 1500 716:Chef stubs 670:Categories 511:0778801500 469:0415922283 433:References 416:(in Dutch) 314:Ginor 1999 263:Riley 2007 190:foie gras 126:Biography 368:Archived 180:Parmesan 144:Cardinal 136:Lombardy 79:Chef of 155:Vatican 151:Pius IV 132:Dumenza 81:Pius IV 527:  508:  489:  466:  447:  159:Pius V 85:Pius V 249:Notes 231:] 209:] 195:Opera 140:Luino 627:stub 574:stub 525:ISBN 506:ISBN 487:ISBN 464:ISBN 445:ISBN 422:2023 396:2023 214:The 176:fork 116:chef 83:and 56:Died 43:Born 134:in 672:: 412:. 387:. 355:). 342:). 229:es 207:it 165:. 122:. 106:c. 47:c. 658:e 651:t 644:v 633:. 605:e 598:t 591:v 580:. 544:. 534:. 515:. 496:. 473:. 454:. 424:. 398:. 351:( 338:( 325:( 312:( 299:( 286:( 261:( 104:( 87:.

Index


Pius IV
Pius V

Italian Renaissance
chef
Pope Pius IV
Dumenza
Lombardy
Luino
Cardinal
Lorenzo Campeggio
Pius IV
Vatican
Pius V
celebrity chefs
fork
Parmesan
force-feeding
foie gras
Saints Vincenzo and Anastasio alla Regola
it
Diego Granado
es
Antonius Magirus
Terence Scully
Riley 2007
Coquinaria – An Italian recipe from the sixteenth century
Rolland 2006
Rolland 2006

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