Bartolomeo Scappi

Scappi

Bartolomeo Scappi (c. 1500 – 13 April 1577) was a renowned Italian Renaissance chef and culinary author. He is best known for his comprehensive cookbook, Opera dell'arte del cucinare (The Works of Art of Cooking), which was published in 1570. This work is considered one of the most important culinary texts of the Renaissance period.

Biography

Little is known about Scappi's early life. He was born around 1500, possibly in Dumenza, a small town in the Lombardy region of Italy. Scappi's career as a chef began in the service of various high-ranking ecclesiastical figures, including several cardinals and popes. He served as the personal chef to Pope Pius IV and later to Pope Pius V.

Opera dell'arte del cucinare

Scappi's Opera dell'arte del cucinare is a monumental work that provides a detailed account of the culinary practices of the time. The book is divided into six volumes and includes over 1,000 recipes. It covers a wide range of topics, including the preparation of meats, fish, vegetables, and desserts, as well as instructions for banquets and feasts.

The book is notable for its detailed illustrations, which depict various kitchen utensils, cooking techniques, and banquet scenes. It also includes one of the earliest known images of a fork.

Culinary Contributions

Scappi's work had a significant impact on the development of Italian cuisine. He introduced new ingredients and cooking methods, many of which are still in use today. His recipes reflect the influence of Medieval and Renaissance culinary traditions, as well as the emerging trends of the time.

Some of the notable recipes in his book include:

• Tortellini and other stuffed pastas
• Various risotto dishes
• Elaborate meat and fish preparations
• A wide array of pastries and desserts

Legacy

Bartolomeo Scappi is often referred to as the "Michelangelo of cooking." His work has been studied by culinary historians and chefs alike, and his influence can be seen in modern Italian cuisine. Scappi's Opera remains a valuable resource for understanding the culinary practices of the Renaissance period.

Related Pages

• Italian cuisine
• Renaissance
• Cookbook
• Pope Pius IV
• Pope Pius V
• Fork