Bartolomeo Scappi courtyard birds rather than game. Recipes include lesser cuts of meats personal chef to Pope Pius V such as tongue, head and shoulder. The third volume has recipes for fish in Lent. These fish recipes are simple, including poaching, broiling, grilling and frying after marination. Particular attention is given to seasons and places where fish should be caught. The final volume includes pies, tarts, fritters and a recipe for a sweet Neapolitan pizza (not the current savory version, as tomatoes had not been introduced to Italy. However, such items from the New World as corn (maize) and turkey are included. 5 Some of the regional cuisines Each area has its own specialties, primarily at regional level, but also at provincial level. The
· Melktert (milk tart), a milk-based tart or dessert. · Melkkos (milk food), another milk-based dessert. · Mealie-bread, a sweet bread baked with sweetcorn. · Mielie-meal, one of the staple foods, often used in baking but predominantly cooked into pap or phutu. · Ostrich is an increasingly popular protein source as it has a low cholesterol content; it is either used in a stew or filleted and grilled. · Pampoenkoekies (pumpkin fritters), patatrolle (sweet potato rolls) and a further variety of baked goods where flour has been supplemented with or replaced by pumpkin or sweet potato. · Potbrood (pot bread), savoury bread baked over coals in cast-iron pots. · Potjiekos, a traditional African stew made with meat and vegetables and cooked over coals in cast-iron pots. · Rusks, a rectangular, hard, dry biscuit eaten after being dunked in tea or
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