If we talk about the history of Catalan cuisine, there is a book that stands out above the rest: the Book of Sent Sovíand Medieval recipe book written in Catalan In the year 1324 that it is not only the oldest of its tradition, but also the first European recipe book written in a language other than Latin. Its author is anonymous, but its influence has been immense. Contains 72 recipes of the timemany of them based on Mediterranean cuisine and with clear Roman, Arab and Jewish influences. Today they are only preserved two specimens of this gastronomic treasure: one at the University of Valencia and another in the CRAI of the University of Barcelona. The latter can also be consulted digitally, allowing scholars and curious to access a unique culinary testimony.
The oldest Catalan recipe book in the world
For centuries, the Feel Soví was A reference work. In fact, part of their recipes were copied to important Italian recipes of the fifteenth century, such as the Book of Cochinaria Artwhich even affirms that Catalan chefs were the best in the world. In these copies, the recipes of the Feel Soví They served as the basis for Catalan cuisine to influence other traditions of the continent. Over time, it was discovered that There were two handwritten versions of the book: a shorter and older, preserved in Valencia and considered the original version; And another much longer, located in Barcelona, which today is known as Book of all ways of food potatoes, With more than 200 recipes.
Among the most common ingredients of the Feel Soví They highlight the fish, especially blue and crustaceans, corral meats, pig and hunt, in addition to products such as saffron, black pepper, almond milk and cider vinegar or bitter orange juice. There is no tomato or potatoof course, since these ingredients did not reach Europe until centuries later. Techniques such as the pickle and dishes that are still part of the Catalan recipe book, such as the bunyols, the bangs, the Menjar Blanc or the flaó, also appear.
Part of their recipes were copied into important Italian recipes of the fifteenth century
He Book of Sent Soví It is not just a literary or historical jewel: It is a bridge between tradition and the present culinarya work that still speaks to us of medieval taste for mixing the sweet and the salty, for the accuracy in the kitchen and for the use of proximity and season products. A living relic that, despite its seven centuries, continues to inspire.
