Bartolomeo Scappi
Private cook to Pius IV and Pius V
| Dates | c. 1500–1577 |
|---|---|
| Country | Italy |
| Place | Rome — papal kitchens |
| Documented work | Opera dell’arte del cucinare (1570) |
Associated ingredients
Saffron Cinnamon White sugar Almond Vanilla Black pepper Egg T55 flour
Full version
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