Cucina Normannoaraba alla Corte di Guglielmo II ei Sicilia
Indagine storico-filologica sui ricettari Normanni
by Anna Martellotti
Il raffronto dei ricettari Normanni con la manualistica araba evidenzia la derivazione diretta delle preparazioni dalla gastronomia arabopersiana, adeguata ai gusti occidentali in un’isola che conserva ancora le tracce del passato musulmano: e questo permette di collocarne la redazione alla corte di Guglielmo II di Sicilia intorno al 1177. Il successo dei ricettari e dimostrato dalla diffusione delle pietanze normannoarabe nell’Europa tardo-medievale: le sontuose vivande da essi proposte raggiunsero immediatamente l’Inghilterra, mentre nel meridione d’Italia anche la trattatistica sveva aggiungeva ulteriori piatti arabi; e dunque possibile affermare che nel corso del Trecento la nuova cucina speziata e zuccherata unificava l’intero continente.
- By (author) Anna Martellotti
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