As described in mid-19th century writings, with stracciatella from burrata, tomatoes, fresh mozzarella, and basil

Wonderful baby back ribs marinated with ground coriander and sapa and roasted over onions

Very dry and dense sugarless ration-friendly cake made with chestnut flour, lemon, and yeast

Pre-potato, pre-groove gnocchi made primarily with cheese

Fire-roasted red deer, smoked goat, and einkorn cakes with fiddlehead ferns make up my version of Ötzi the Iceman’s last meal

Absolutely fantastic tomato and meat sauce served over spaghetti tossed with butter and parmesan

The original fettuccine all’Alfredo made with butter and parmesan, no cream needed. Quick, simple, and delicious

Called suppa dorata (golden sippets), this medieval French toast (from Italy) is very sweet with a sprinkling of saffron-infused rose water instead of maple syrup

Delicious and homey, this is one of those soups where you can feel free to change the quantities of ingredients and add what you have or like

If you like potatoes au gratin, try this recipe! The spices add a medieval twist to this cheesy, buttery turnip dish

Cheesy and herby ravioli with a hint of warm medieval spices

Panettone from 1891 that can be made in a couple of hours instead of a few days. It tastes just like regular panettone, though it’s not as light and airy

Crustless cheesecake-like dessert with tons of pumpkin, cinnamon, and ginger flavor. Easily one of the best desserts I’ve made on the channel. A Tasting History favorite!

Pizza in name only, this buttery bread is wonderful with subtle hints of rose