Support us on Patreon Buy our new book “Ancient Roman Cooking” English Italiano Today we prepare Byzantine goat roast from…
Today we prepare romania, from the Liber de Coquina, a 13th-century Italian version of an Arabic plate collected in a…
Today we prepare medieval sweet fritters, called by the author frittelle da imperadore magnifici, magnificent fritters for an emperor. Consider…
Inspired by modern European architecture and Japanese design. ATOMAA brought new life to a 34sqm 18th century apartment in the…
Swaths of green slopes cloaked by olive groves and sun-ripened wheat fields, castle-topped medieval towns and cliffs overlooking the blue…
Today we prepare a famous Italian dish that, usually, we don’t associate with the Middle Ages, pizza, very different from…
Today we prepare medieval roast chicken with camellina sauce from the Opusculum de Saporibus written in the 14th century by…
Watch Proto Cooks where I discuss the more modern history of Lasagna at England doesn’t often come to mind when…
Today we prepare an early-medieval dish called afrutum in Greek or spumeum in Latin. Anthimus, the author of this recipe,…
An old tradition has been revived in Florence, Italy due to the COVID-19 crisis. Once again wine windows have been…
Today we prepare a medieval breakfast described in a 14th-century tale: wine, carbonata, and millet bread. Ingredients Millet bread: millet…
Welcome to our kitchen. Today we prepare medieval vermicelli. A different way to experience the long historical tradition of making…