He was a part of an international network of courts that shared recipes and tastes, ‘De Arte Coquinaria’ shows affinities with Catalan manuscripts in particular. Martino was the official cook for several important Italian gentlemen in the mid fifteenth century, and something of a celebrity chef. The recipe is a translation from Maestro Martino’s ‘Libro De Arte Coquinaria’ which was composed before 1465 (one of the versions is dedicated to his patron who died in that year).
Flicking through ‘The Medieval Kitchen’ by Redon, Sabban and Serventi I stumbled across Chicken with Orange Sauce which sounded promising and was very budget friendly. I felt that for the next Historical Food Fortnightly challenge, which was to make something with oranges, I wanted to do something that was a bit earlier in date.
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