ITALY NATIONAL KITCHEN
spaghetti in southern Italy. Normans also introduced casseroles, salt cod (baccalà) and stockfish
which remain popular.
4
Early modern era
The courts of Florence, Rome, Venice and Ferrara were central to the cuisine. Christoforo
Messisbugo, steward to Ippolito d'Este, published Banchetti Composizioni di Vivande in 1549.
Messisbugo gives recipes for pies and tarts (containing 124 recipes with various fillings). The work
emphasizes the use of Eastern spices and sugar.
Bartolomeo Scappi personal chef to Pope Pius V
In 1570, Bartolomeo Scappi, personal chef to Pope Pius V, wrote his
Opera in five volumes, giving a comprehensive view of Italian cooking
of that period
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