Bartolomeo Scappi
Bartolomeo Scappi (* probably after 1500 in Dumenza ; † April 13, 1577 ) was a famous Italian chef of the Renaissance . His most famous work, entitled Opera , was published in Venice in 1570 .
Life
It has long been debated where Scappi comes from. Italian historians have meanwhile been able to prove that it came from the town of Dumenza in Lombardy . He wasn't married.
At the age of about 30 he joined Pope Paul III in 1534 . in the service of the Vatican kitchen and worked as personal cook for several popes until 1576: Julius III. , Paul IV and Pius IV , Pius V and Gregor XIII. Scappi mentions that he was the head chef for Cardinal Grimani in Venice and that he prepared the feast for Emperor Charles V in April 1536. It consisted of 13 courses with a total of 789 dishes. He then also worked for Cardinal du Bellay , Pietro Bembo and Andrea Cornaro . After many years of service in the Vatican, Scappi was appointed mazziere , responsible for overseeing the papal ceremonies and was given the title of Count Palatine .
His date of death is documented by an entry in the Book of the Dead in the Vatican Archives. He was buried in the cemetery of the Church of Santi Vincenzo e Anastasio alla Regola , which was specially reserved for cooks ( Church of Cooks ).
plant
His cookbook "Opera", published in 1570, became famous in which he passed on around 1000 recipes of Renaissance cuisine to posterity. In his work, however, he also deals with cooking techniques and kitchen appliances. Scappi revolutionized the cuisine of its time by adopting new methods of preparation and using new foods imported from America. In addition, Scappi was also interested in the cuisine of Spain, France and Germany, and he even describes a couscous dish.
The opera is a complete work consisting of six books. The first book is devoted to theory and contains, among other things, a conversation between Scappi and his student Giovanni about the nature and dignity of the cook. Recipes for meat and poultry can be found in the second book, for fish in the third. The fourth book is also called the Libro delle liste and contains lists of meals. The fifth book contains recipes for everything to do with dough and the sixth book recipes for health food.
- Bartolomeo Scappi: Opera di M. Bartolomeo Scappi, Cvoco Secreto di Papa Pio V. Michele Tramezzino, Venice 1570, scan from Openlibrary.org
literature
- Bartolomeo Scappi: A lunch in the Vatican on January 17, 1567 , translated and with an afterword by Tobias Roth , Sukultur , Berlin 2015, ISBN 978-3-95566-049-9 .
- Rudolf Trefzer: Classics of culinary art. The fifteen most important recipe books from eight centuries , Chronos, Zurich 2009, pp. 58–75, ISBN 978-3-0340-0915-7 .
- Bartolomeo Scappi; Terence Scully (ed.): The Opera of Bartolomeo Scappi (1570): L'Arte Et Prudenza D'Un Maestro Cuoco , Da Ponte Italian Library, ed. And trans. Terence Scully, University of Toronto Press, Toronto, Ont. 2008, ISBN 978-0-8020-9624-1 .
Web links
Individual evidence
- ↑ a b c Gillian Riley, The Oxford Companion to Italian Food, Oxford 2007, article Bartolomeo Scappi
- ↑ Bartolomeo Scappi: A Lunch in the Vatican on January 17, 1567 , page 16, translated and with an afterword by Tobias Roth , Sukultur , Berlin 2015, ISBN 978-3-95566-049-9 .
| personal data | |
|---|---|
| SURNAME | Scappi, Bartolomeo |
| BRIEF DESCRIPTION | Italian chef of the Renaissance |
| DATE OF BIRTH | after 1500 |
| PLACE OF BIRTH | Dumenza |
| DATE OF DEATH | April 13, 1577 |