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Carluccio works wonders with Aubergines - Carluccio ...

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  • 11 years ago
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  • 179 likes
  • 9 comments
How did Renaissance cooks deal with the enormous feasts held in the Vatican's palaces? Growing their own produce in personal market gardens was one strategy. Another was to alternate hot and cold dishes. In this clip from BBC cookery show Carluccio and The Renaissance Cookbook, Carluccio cooks Pomi sdegnosi, a sixteenth century recipe for baked aubergines in the garden of Villa Lante, Rome.

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