I did it: I started a Youtube channel for historic cuisine. In the following weeks I will upload more videos featuring a selection of ancient recipes ranging from Mesopotamia to the Middle Ages. My idea is to present historic recipes in a way that they can be reproduced at home, in normal household kitchens with... Continue Reading →
We've observed the summer and winter solstices for as long as humans have been around. In fact, one of the most popular western celebrations today, Christmas, is reminiscent of the winter solstice celebrations. Known as the darkest time of the year, when days are short and little work is to be done outdoors, there's plenty... Continue Reading →
I just joined the @vawaa_ family! VAWAA (Vacation With An Artist) offers mini apprenticeships with master artists and craftspeople all over the world. You can now book a VAWAA workshop with me and learn about historic cooking for four days. Find out more at https://vawaa.com/artists/ursula-historic-cooking-italy/. Look out for the winter solstice special!
I've been preparing a historic dinner from Ancient Rome, based on recipes from Apicius' cookbook De re coquinaria, with lots of good and organic ingredients from our own soil. Starting with conditum paradoxum, a sweet, wine-based aperitif, some Roman bread baked with bay leaves, moretum - a herb and garlic cream cheese, eggs in ovis... Continue Reading →
It is unclear why the water in which this fish is simmered is considered to be crazy. It might be due to the chillies that give this dish a spicy tang, or due to the fact that the water is actually mostly wine. These considerations apart, this dish is a simple and extremely easy recipe... Continue Reading →
A medieval dinner featuring Apulian ingredients: A meat and mushroom pie, crepes with chicken cooked in spiced wine with apples, vegetables, fire roasted onions with verjuice and olive oil, cheese, pears poached in red wine, and bread baked from home grown wheat. Not to forget the wine, of course.
Verjuice (French „verjus“, Italian „agresto“, Persian „ab-ghureh“) is the juice of green, unripe grapes, hence its name „vert jus“ = green juice. It is acidic and astringent and is a perfect substitute for vinegar and lemon juice. Actually, I totally prefer it to vinegar. We even make ceviche with it, instead of lemon juice. Verjuice... Continue Reading →
As an archaeologist and food historian, I offer workshops about historic cuisine, featuring the history of Mediterranean and European cuisines. Ancient recipes surprise with their - for us - unusual combination of tastes and aromas, blending the salty, the sweet, the sour and the spicy into astounding combinations.