The Parmesan Pie (Part Two)

Authors

  • Anna Martellotti Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.30012

Keywords:

torta parmesana, recipe evolution, iconic dishes, Italy, surprise/novelty ingredients, pies, pasta, pasticcio, layered dishes, timball, Medieval Arab Cookery, macaroni

Abstract

This is the second and final instalment of the the article by the author which appeared in Issue 59,  which provides a history of a dish -- Torta Parmesana -- which originated in ancient mesopotamia. In this second part, the author examines how what was originally a magnificent and ostentatious dish was simplified and became widespread through Italy. 

The translation of the essay into English was done by Christopher Williams, who deserves our thanks and those of our readers for this 
valuable service. 

17th-century illustration of an onion seller with strings of onions on a long stick

Published

1999-05-10

Issue

PPC 61 (1999)

Section

Articles

How to Cite

Martellotti, Anna. 1999. “The Parmesan Pie (Part Two) ”. Petits Propos Culinaires, May, 7-15. https://doi.org/10.1558/ppc.30012.