Overview

The volume presents a new philologically curated edition of the entire tradition - both Latin and Romance - of the Liber de coquina, also known as ""Frederician"" following the fascinating hypothesis that traced its genesis to Sicily under Frederick II. It is a tradition steeped in Arab influences and open to international suggestions, with texts circulating in some of the most cultured and refined circles in Europe also thanks to the use of Latin. Following the scientific classification of foods, the recipes reflect the Liber's oldest testimonies and contain the very first attestations, also from a linguistic point of view, of foundational terms of the geography and history of Italian cuisine such as raviolo, scapece and parmigiana.

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