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Bartolomeo Scappi
Bartolomeo Scappi was a famous Renaissance chef. The years of his birth and death are unknown, but he was active during the 16th Century. The first known fact in his life is April 1536, when he organized a banquet while he was in the service of Cardinal Lorenzo Campeggio.[1] He served several other cardinals after this, then began to serve pope Pius IV, entering the service of the Vatican kitchen. He continued to work as a chef for the pope Pius V.

He acquired fame in 1570 when his cookbook Opera dell'arte del cucinare was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork.[2] He declared parmesan to be the best cheese on earth,[3] and noted that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds",[4] indicating that Jews of the time were practicing the overfeeding needed to produce foie gras. Reprints of Opera were continually published from 1570 to 1643.[5]

Scappi revolutionized the kitchen of his time through new preparation methods and the use of ingredients imported from America.

Notes

1. ^ Coquinaria - An Italian recipe from the sixteenth century URL accessed December 31, 2006.
2. ^ .
3. ^ .
4. ^ .
5. ^ .

References

  • Ginor, Michael A. (1999), Foie Gras: A Passion, John Wiley & Sons, ISBN 0-471-29318-0.
  • Levillain, Philippe (2002), The Papacy: An Encyclopedia, Routledge (UK), ISBN 0415922283.
  • Rolland, Jacques L. (2006), The Food Encyclopedia, Robert Rose, ISBN 0778801500.
Renaissance (French for "rebirth"; Italian: Rinascimento; Spanish: Renacimiento), was a cultural movement that spanned roughly the 14th through the 17th century, beginning in Italy in the late Middle Ages and later spreading to the rest of Europe.
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Chef is a term commonly used to refer to a person who cooks professionally. Within most restaurants however, the term is more highly defined. In a professional kitchen setting, the term is used only for the one person in charge of everyone else in the kitchen, the executive
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banquet is a large public meal or feast, complete with main courses and desserts. It usually serves a purpose, such as a charitable gathering, a ceremony, or a celebration. Sometimes a banquet consists of only desserts, but it is advisable to include main courses as well.
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Lorenzo Cardinal Campeggio (1471 or 1472 – 1539) was an Italian cardinal and politician.

Campeggio was born in Milan, the eldest of five sons. In 1500, he took his doctorate in canon and civil law at Bologna and married Francesca Guastavillani with whom he had
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Pope Pius IV (March 31, 1499 – December 9, 1565), born Giovanni Angelo de Medici, was Pope from 1559 to 1565. He is generally believed to be the first pope to have died leaving in pectore cardinals unpublished.
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Pope St. Pius V, O.P. (January 17, 1504 – May 1 1572), born Antonio Ghislieri, from 1518 called Michele Ghislieri, was Pope from 1566 to 1572 and is a saint of the Roman Catholic Church.
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Cuisine (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a specific set of cooking traditions and practices, often associated with a specific culture.
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fork is a tool consisting of a handle with several narrow tines (usually two, three or four) on one end. The fork as an eating utensil was a feature primarily of the West, whereas in East Asia chopsticks were more prevalent.
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Parmigiano-Reggiano is a grana, a hard, granular cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Mantova and Bologna, in Emilia-Romagna, Italy.
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Foie gras [fwɑ gʁɑ] (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1]).
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