Carluccio and the Renaissance Cookbook

Chef Antonio Carluccio goes to his beloved Italy with a Renaissance cookbook for a guide. He follows the trail of its author, Bartolomeo Scappi, who cooked for the cardinals, emperors and popes of the sixteenth century. Antonio resurrects 500 year old recipes, cooking eel in Venice, porcini mushrooms in Lombardy, and stuffing a suckling pig in Rome. He ends his journey with a banquet fit for a pope.

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