Medieval Cookery - Online Cookbooks
Italy
A list of texts freely available online relating to medieval food and cooking. Texts with the date marked in green are from the years 800 to 1500 - the approximate range of the medieval period in Europe. Other texts are included here for their value in researching medieval cuisine.
| Title | Author | Language | Source Type | |
|---|---|---|---|---|
| ~0400 |
Western Roman Empire
|
|||
| ~0400 |
Cookery and Dining in Imperial Rome
(De re coquinaria) |
Apicius J. Vehling (trans.) |
ENG | translation |
| ~0400 |
De re coquinaria
(1498 edition) |
Apicius |
LAT | facsimile |
| ~0400 |
De re coquinaria
(1920 edition) |
Apicius C. Giarratano (ed.) Fr. Vollmer (ed.) |
LAT | facsimile |
| ~0400 |
De re coquinaria
(1922 edition) |
Apicius |
LAT | facsimile |
| ~0400 |
De re coquinaria
|
Apicius B. Thayer (trans.) |
ENG | translation |
| ~0400 |
De re coquinaria
|
Apicius M. Milham (ed.) |
LAT | transcription |
| ~0400 |
De re culinaria
(1541 edition) |
Apicius |
LAT | facsimile |
| ~0400 |
De re culinaria
(1541 edition) |
Apicius |
LAT | facsimile |
| ~0830 |
De re culinaria
|
Apicius |
LAT | facsimile |
| ~1300 |
Liber de coquina
|
M. Mulon (ed.) T. Gloning (transcr.) |
LAT | transcription |
| ~1300 |
Tractatus de modo preparandi et condiendi omnia cibaria
(Liber de coquina) |
M. Mulon (ed.) T. Gloning (transcr.) |
LAT | transcription |
| 14th c. |
Frammento di un Libro di Cucina del sec. XIV
(Universita di Bologna, MS 158) |
O. Guerrini (ed.) |
ITA | transcription |
| ~1400 |
Libro de arte coquinaria
|
Martino da Como C. Martinelli (transcr.) |
ITA | transcription |
| ~1400 |
Libro de arte coquinaria
|
Martino da Como V. Romanelli (transcr.) |
ITA | transcription |
| ~1400 |
Libro de arte coquinaria
|
Martino da Como |
ITA | facsimile |
| ~1400 |
Libro de arte coquinaria
|
Martino da Como |
ITA | facsimile |
| ~1400 |
Libro della cocina
|
Anonimo Toscano A. Helou (trans.) |
ENG | translation |
| ~1400 |
Libro della cocina
|
Anonimo Toscano C. Martinelli (transcr.) |
ITA | transcription |
| ~1400 |
Libro della cocina
|
Anonimo Toscano E. Faccioli (ed.) T. Gloning (transcr.) |
ITA | transcription |
| ~1400 |
Libro della cocina
|
Anonimo Toscano F. Zambrini (ed.) |
ITA | transcription |
| ~1400 |
Libro della cocina
|
Anonimo Toscano Sato Yoshinori (trans.) |
JPN | translation |
| ~1400 |
Libro di cucina / Libro per cuoco
|
C. Martinelli (ed.) |
ITA | transcription |
| ~1400 |
Libro di cucina / Libro per cuoco
|
L. Frati (ed.) T. Gloning (transcr.) |
ITA | transcription |
| ~1400 |
Libro di cucina / Libro per cuoco
|
L. Smithson (trans.) |
ENG | translation |
| ~1400 |
Libro di cucina / Libro per cuoco
|
Sato Yoshinori (trans.) |
JPN | translation |
| 1480 |
De honesta voluptate
|
Platina |
ITA | facsimile |
| 15th c. |
Libro B (from "Due Libri di Cucina")
|
Ingemar Boström (ed.) R. Friedman (trans.) |
ITA / ENG | translation |
| 15th c. |
The Neapolitan recipe collection
(MS Bühler 19) |
T. Scully (trans.) |
ITA / ENG | translation |
| 1499 |
De honesta voluptate
|
Platina |
ITA | facsimile |
| 1505 |
Platine en francoys
|
Platina F. Fradin (ed.) |
FRM | facsimile |
| 1529 |
De honesta voluptate
|
Platina |
ITA | facsimile |
| 1530 |
De honesta voluptate
|
Platina |
ITA | facsimile |
| 1530 |
Von allen Speisen und Gerichten, Koch und Kellerey
|
Platina |
DEU | facsimile |
| 1541 |
Bastiment de receptes
|
(unknown) |
FRE | facsimile |
| 1562 |
Epulario
|
G. Rosselli |
ITA | facsimile |
| 1570 |
Opera
|
B. Scappi |
ITA | facsimile |
| 1570 |
Opera
|
B. Scappi |
ITA | facsimile |
| 1570 |
Opera
|
B. Scappi |
ITA | facsimile |
Languages are indicated using the 3-letter ISO Language Codes .
ARA = Arabic
CAT = Catalan
DAN = Danish
DEU = German
DUM = Dutch, Middle (ca. 1050-1350)
ENG = English
ENM = English, Middle (ca. 1100-1500)
FRE = French
FRM = French, Middle (ca. 1400-1600)
ITA = Italian
RUS = Russian
SPA = Spanish
XNO = Anglo-Norman