Il trinciante di M. Vincenzo Ceruio : ampliato, et ridotto a perfettione dal caualier Reale Fusoritto da Narni già trinciante dell'illust.mo & reuerendissimo signor cardinal Farnese : con vna bellissima aggiunta fatta nouamente dall'istesso caualier Reale

Resource Information

The work Il trinciante di M. Vincenzo Ceruio : ampliato, et ridotto a perfettione dal caualier Reale Fusoritto da Narni già trinciante dell'illust.mo & reuerendissimo signor cardinal Farnese : con vna bellissima aggiunta fatta nouamente dall'istesso caualier Reale represents a distinct intellectual or artistic creation found in UCLA Library. This resource is a combination of several types including: Work, Language Material, Books.

Label

Il trinciante di M. Vincenzo Ceruio : ampliato, et ridotto a perfettione dal caualier Reale Fusoritto da Narni già trinciante dell'illust.mo & reuerendissimo signor cardinal Farnese : con vna bellissima aggiunta fatta nouamente dall'istesso caualier Reale

Title remainder

ampliato, et ridotto a perfettione dal caualier Reale Fusoritto da Narni già trinciante dell'illust.mo & reuerendissimo signor cardinal Farnese : con vna bellissima aggiunta fatta nouamente dall'istesso caualier Reale

Creator

• Cervio, Vincenzo

Contributor

• Alessandro Farnese, Duke of Parma, 1545-1592
• Fusoritto, Reale
• Varisco, Giovanni, active 1558-1590

Dedicatee

• Alessandro Farnese, Duke of Parma, 1545-1592

Editor

• Fusoritto, Reale

Printer

• Varisco, Giovanni, active 1558-1590

Subject

• Knives
• Cooking, Italian
• Carving (Meat, etc.)
• Knives -- Italy -- Early works to 1800
• Cooking, Italian -- Early works to 1800
• Knives -- Early works to 1800
• Early works
• Carving (Meat, etc.) -- Early works to 1800

Genre

• Early works
• Early works to 1800

Language

ita

Summary

The most complete treatise on carving in the Renaissance by Vincenzo Cervio, an office in the household of Cardinal Alessandro Farnese, and master carver. ‡b The treatise details the proper carving of various types of meats, and describes the status and duties of a carver. Cervio favored the Italian method, which was to spear the meat on a fork, hold it aloft, and carve from this position, in contrast to the German method which was to carve meats anchored on a plate. Also included are descriptions of certain famous banquets, followed by a list of the foods served, and directions for carving

Cataloging source

CGU

Citation location within source

CNCE 10909

Citation source

EDIT 16

Illustrations

• illustrations
• plates

Index

no index present

LC call number

TX885

LC item number

.C47x 1593

Literary form

non fiction