27
Gastronomia
Rossetti, Giovanni Battista
Of the carving in which the qualities of a perfect carving are contained and all his loads with various officers subjected to him, and the orders of a house from Prencipe, and the ways of serving him, both in banquets, as in ordinary tables, 1584
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Information
Ferrara, Domenico Mammarello, 1584. In 4 °. & nbsp; Brand typography & nbsp; on the title page, initials, headboards and small ends engraved in wood, slight halo at the outer margin of the first and last issues, & nbsp; missing L5-L6, (4 unnumbered pages linked between pp. 268 and 269), slight marginal blooms, some sporadic stains, last partially detached issue, coeval parchment binding, manuscript title on the spine, some gaps in the spine, defects. Handwritten notes on the counterplates and on the guard card.
Specialist Notes
First edition of this famous treatise offers us a compendium of the culture, culinary literature and food terminology of the Renaissance. Scalco at the court of Duke Alfonso II d’Este, Giovanni Battista Rossetti held the important role of organizer and superintendent of the sumptuous banquet ritual. With its detailed descriptions, it offers an insight of great historical importance, confirming the extreme luxury of noble families. Its name is linked in particular to the “pumpkin tortelli con butirro”, a recurring presence in the noble menus from August to January, to which a chapter is dedicated. Among other things, the indications on the seasonal trend of food are valuable
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