Overview

""De pesci romani"" offers a fascinating glimpse into the culinary world of 16th-century Italy. Written in Italian, this historical work provides insight into the types of fish consumed and the methods of cooking popular during the era. Authored by Paolo Giovio and Carlo Zancaruolo, this volume explores the significance of fish in Roman cuisine and society. With a focus on historical culinary practices, this book appeals to historians, culinary enthusiasts, and anyone interested in the cultural history of food. Discover the flavors of the past in this meticulously preserved account of ""De pesci romani"". This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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9781025207056

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