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The Bloth Feast Menu

Submitted by Vettoria di Gio... on June 15, 2013 - 6:02pm

 Cena of 16th century Italian style food.

A Note for those with Dietary Needs:

All menu items have been coded as follows:

V - a Vegetarian Dish

D - contains Dairy

G - contains Gluten

S - contains Sugar

Please email me if you have any concerns about any of the dishes.

Primo Servitio di Credenza - the first service of the evening, a cold course

  • A selection of olives V
  • A selection of grapes V
  • Pistachios V
  • A selection of fresh cheeses (brie, blue brie, camembert) VD
  • Calicioni di Marzapane - Marzipan-filled biscuits fried in butter, in the shape of shells VDGS
  • Castagnelle - sweet, light meringue-like treats VS
  • Chicken-filled wafers1 GS
  • Gelatia da Donzena - a rich, light jelly made of pigs' trotters S

Primo Seruitio di Cucina - the second service of the evening, a hot course

  • Lombi di Bue alli Allemana - German style beef, marinaded in freshly ground fennel, coriander, white wine, and vinegar, seared and baked, served in its juices and accompanied with Pomegranate Sauce2 S (sauce only)
  • Riso con formaggio - the locally-renowned rich dish blending together cheese and rice to create a dish of utmost deliciousness VDS
  • Mangiar Bianco - a delicate blend of almonds and chicken, with hints of ginger and rose water GS
  • Nosetto3 - a pie of walnuts with three cheeses, delicately herbed and spiced in classic 16th century Italian style VDG - gluten free pies will also be made
  • Mushrooms, sauteed in oil and garlic, then mixed through with a blend of verjuice and vinegar, pepper, cinnamon, ginger, saffron, and honey V
  • Pea Soup,4 flavoured with marjoram, mint, parsley, and rosemary, spiced with pepper and saffron V

Secondo & Ultimo Servitio di Cucina - the third service of the evening, a hot course

  • Fresh Mussels5 - served with parsley, fennel, and pepper
  • Pottachio di pesce all'ongaresca - Hungarian-style Fish Pottage, a delicate combination of fish, onions, and apples, cooked in wine and lightly spiced with cinnamon, pepper and saffron G
  • Cauliflower Torte6 - pies filled with cauliflower, cooked in broth then blended with several cheeses, and spiced with pepper, cinnamon, cloves, and sugar VGDS - gluten free pies will also be made
  • A dish of Broadbeans7 - the broadbean dish that's always a crowd-pleaser, tempting even those normally averse to this vegetable. A combination of broadbeans, onions, apples, and figs, with sage
  • Frittada Semplice Verde - a frittata of eggs, made green with the addition of herbs (marjoram, mint, parsley, and sorrel), filled with a mixture of fennel, onions, cheese, pine nuts, and raisins. V

Secondo & Ultimo Seruitio di Credenza - the fourth and final service of the evening, a cold course

  • A selection of fresh apples and pears, served sliced
  • Roast chestnuts, served with salt & pepper V
  • Stuffed fresh dates
  • Parmesan cheese
  • Sweet wafers8 VGDS
  • Whipped cream VD
  • Quince jelly - home made VS
  • Candied peel - home made, with thanks to all those that dutifully ate oranges to provide me with peel VS
  • Candied ginger - home made, with a real kick to it VS
  • Candied seeds - to freshen the breath. A selection of caraway, coriander, fennel, and cumin VS
  • Fresh fennel - to freshen the breath V
  • Toothpicks V :-)


Translations from Messisbugo, Romoli, and Rosselli are my own work and appear on my website,

Martino of Como, Luigi Ballerini (ed.), Jeremy Parzen (trans.), The Art of Cooking: The First Modern Cookery Book (Berkeley, University of California Press, 2005)

Christoforo di Messisbugo, Banchetti composizioni di vivande e apparecchio generale (Lucio Spineda, Venice, 1610)

Domenico Romoli, La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

Giovanne Rosselli, Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

Bartolomeo Scappi, Terence Scully (trans.), The Opera of Bartolomeo Scappi (1570): L'arte et prudenza d'un maestro cuoco(Toronto, University of Toronto Press, 2008)


1 Scappi,VI.141 p588

2 Scappi, II.264 pp268-269

3 Scappi, III.101 p482

4 Scappi, III.252 pp367-368

5 Based on Martino, p103

6 Scappi V.104 p483

7 Martino, p66

8 Scappi, VI.141 p588