Baldassarre Pisanelli, Treaties on the Nature of Food and Drinking

In Venezia : at Gio. Battista Uscio, 1587 Sala del Dottorato, VIII-4-19

The Trattato of Baldassarre Pisanelli (doctor in Bologna and Rome, †1587) had great success between the fifteenth and seventeenth century thanks to its simple structure and ease of consultation.

Dedicated to Guglielmo Gonzaga, Duke of Mantova and Monferrato, the dietary treaty contains good eating tips and takes into account many foods present on the tables of the lords (fruit, vegetables, aromatic herbs, cereals and legumes, meat, fish, milk and dairy products, wine).

The treaty lists the main characteristics of each food (elettione), the benefits, the potential damages, the remedies, the grades, the best consumption time (etadi complessioni); in addition, Pisanelli writes on the right pages a brief historia naturalis of each food, with interesting curiosities on the use of food.

Noteworthy are the observations inspired by a hierarchical view of society: the tripe is a type of food for working hard people, young partridges have a damaging effect only on rustic people.

Pork (p. 66) harms sensitive and lazy people, but is suitable for people who fatigues a lot; the best way to eat it is roasted with spices.

Porchette (p. 67), usually eaten with great curiosity, should be avoided because harmful, but if the pig is of considerable age it will be a great source of nourishment.

Hams and salamis stimulate appetite but should be eaten in moderation.