Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Renaissance chef. The first known fact in his life is April 1536, when he organized a banquet while he was in the service of Cardinal Lorenzo Campeggio. He served several other cardinals after this, then began to serve pope Pius IV, entering the service of the Vatican kitchen. He continued to work as a chef for the pope Pius V.

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p:abstract
  • Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Renaissance chef. The first known fact in his life is April 1536, when he organized a banquet while he was in the service of Cardinal Lorenzo Campeggio. He served several other cardinals after this, then began to serve pope Pius IV, entering the service of the Vatican kitchen. He continued to work as a chef for the pope Pius V. He acquired fame in 1570 when his cookbook Opera dell'arte del cucinare was published. In the book he lists approximately 1000 recipes of the Renaissance cuisine and describes cooking techniques and tools, giving the first known picture of a fork. He declared parmesan to be the best cheese on earth, and noted that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds", indicating that Jews of the time were practicing the overfeeding needed to produce foie gras. Reprints of Opera were continually published from 1570 to 1643. Scappi revolutionized the kitchen of his time through new preparation methods and the use of ingredients imported from America. Scappi died on 13 April 1577 and was buried in the church of SS. Vincenzo ad Anastasio alla Regola, dedicated to cooks and bakers. The Opera dell'arte del cucinare was partially translated in Catalan (Libro de cozina (1599) by Diego Granado Maldonado) and Dutch (Koocboec oft familieren keukeunboec (1612) by Antonius Magirus). (en)
  • Bartolomeo Scappi fue un famoso cocinero italiano del Renacimiento. Los años de su nacimiento y muerte son desconocidos. El primer hecho sabido en su vida es en abril de 1536, cuando organizó un banquete cuando estaba al servicio de cardenal Lorenzo Campeggi. Sirvió a varios otros cardenales más tarde pasando luego al servicio del Papa Pío IV, incorporandose al equipo de cocina del Vaticano. Continuó trabajando como cocinero para el papa Pío V. Adquirió fama en 1570 con la publicación de su libro Opera dell'arte del cucinare, en el que detalla más de mil recetas de la cocina renacentista y descripciones de varias técnicas e instrumentos. Reimpresiones de la obra fueron continuamente publicadas entre 1570 y 1643. Scappi revolucionó la cocina de su tiempo con sus nuevos métodos y el uso de ingredientes traídos de América. Categoría:Italianos (es)
  • Bartolomeo Scappi (* vermutlich nach 1500 in Venetien; † um 1570) war ein berühmter Koch in der Renaissance. Seine genauen Lebensdaten sind nicht bekannt. Im Alter von etwa 30 Jahren trat er unter Papst Paul III. in den Dienst der vatikanischen Küche und arbeitete als Leibkoch für die Päpste Julius III., Paul IV. und Pius V. Bekannt wurde sein 1570 erschienenes Kochbuch „L’Opera“ in dem er rund 1000 Rezepte der Renaissance-Küche der Nachwelt überliefert hat. In seinem Werk beschäftigt er sich aber auch mit Kochtechniken sowie mit den Küchengeräten. Scappi revolutionierte die Küche seiner Zeit durch Anwendung neuer Zubereitungsarten und die Verwendung fremder, aus Amerika importierten Lebensmittel. Daneben interessierte sich Scappi aber auch für die Küche Spaniens, Frankreichs und Deutschlands, ja er beschreibt sogar ein Couscous-Gericht. (de)
  • Il primo evento noto della sua carriera fu nell'aprile del 1536 egli organizzò un banchetto al servizio del cardinale Lorenzo Campeggio. Ha servito alla corte di altri cardinali, fino a divenire cuoco delle cucine vaticane sotto il papa Pio IV. Continuò successivamente come cuoco sotto Pio V. (it)
p:author
  • Benporat, Claudio (en)
  • Ginor, Michael A. (en)
  • Levillain, Philippe (en)
  • Rolland, Jacques L. (en)
  • Schildermans, Jozef M. (en)
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  • Claudio (en)
  • Jacques L. (en)
  • Jozef M. (en)
  • Michael A. (en)
  • Philippe (en)
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  • Benporat (en)
  • Schildermans (en)
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  • ISBN 0-471-29318-0 (en)
  • ISBN 0415922283 (en)
  • ISBN 0778801500 (en)
  • ISBN 9789058265005 (en)
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  • Benporat (en)
  • Ginor (en)
  • Levillain (en)
  • Rolland (en)
  • Schildermans (en)
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  • Appunti di gastronomia, nr. 46 (en)
  • Davidsfonds (en)
  • John Wiley & Sons (en)
  • Robert Rose (en)
  • Routledge (UK) (en)
p:reference
p:title
  • Bartolomeo Scappi, il mistero svelato (en)
  • Foie Gras: A Passion (en)
  • The Food Encyclopedia (en)
  • The Papacy: An Encyclopedia (en)
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  • 1999 (xsd:integer)
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dc:description
  • Koch der Renaissance (de)
rdf:type
rdfs:comment
  • Bartolomeo Scappi (c. 1500 – 13 April 1577) was a famous Renaissance chef. The first known fact in his life is April 1536, when he organized a banquet while he was in the service of Cardinal Lorenzo Campeggio. He served several other cardinals after this, then began to serve pope Pius IV, entering the service of the Vatican kitchen. He continued to work as a chef for the pope Pius V. (en)
  • Bartolomeo Scappi fue un famoso cocinero italiano del Renacimiento. (es)
  • Bartolomeo Scappi (* vermutlich nach 1500 in Venetien; † um 1570) war ein berühmter Koch in der Renaissance. Seine genauen Lebensdaten sind nicht bekannt. (de)
  • Il primo evento noto della sua carriera fu nell'aprile del 1536 egli organizzò un banchetto al servizio del cardinale Lorenzo Campeggio. Ha servito alla corte di altri cardinali, fino a divenire cuoco delle cucine vaticane sotto il papa Pio IV. Continuò successivamente come cuoco sotto Pio V. (it)
rdfs:label
  • Bartolomeo Scappi (en)
  • Bartolomeo Scappi (es)
  • Bartolomeo Scappi (de)
  • Bartolomeo Scappi (it)
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  • Bartolomeo (de)
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  • Bartolomeo Scappi (de)
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  • Scappi (de)
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