{"id":3111,"date":"2022-10-13T12:26:44","date_gmt":"2022-10-13T10:26:44","guid":{"rendered":"https:\/\/ailovetourism.com\/?p=3111"},"modified":"2022-10-13T12:26:46","modified_gmt":"2022-10-13T10:26:46","slug":"salsa-camelina-il-ketchup-dei-cavalieri-templari","status":"publish","type":"post","link":"https:\/\/ailovetourism.com\/en\/salsa-camelina-il-ketchup-dei-cavalieri-templari\/","title":{"rendered":"Camelina sauce \u2026 the ketchup of the Knights Templar."},"content":{"rendered":"
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Sauces in all sauces <\/h4>\n\n\n\n

Crusades and the Holy Land <\/h1>\n\n\n\n

With<\/em> the Crusades began to change the tastes of the table in Europe. Although many spices have been known since Roman times, the activities of the "spice shops" spread above all following these unspeakable predatory religious wars.\u00a0<\/p>\n\n\n\n

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In Italy the first to take advantage of it were the Venetians, also thanks to Marco Polo's oriental journeys, the Pisans and the Florentines. We find news about pepper, which was kept "stricado" in leather handbags, in the ingenious "Maccaronea<\/em>\u201d by Merlin Cocaio, who redeemed Italian literature from the gullibility of Orlando Furioso.  <\/p>\n\n\n\n

In Venice, the Mocenigos were known as \u201cdel pevere\u201d and there are numerous documents in the State Archives which attest to their important trade, above all with Spain and Northern Europe. The Fugger family in Augusta in Germany, with the huge earnings from the spice trade with the Venetians, went so far as to endanger the Italian banking monopoly. The Medici and Salutati in Florence who managed the products of the textile industry and the cash market, were great spice merchants.<\/p>\n\n\n\n

It can be said that apart from the "agliate" made with bulbs imported from Spain and from the gardens of the Mauri of the Sahara, all the sauces, from the "peperata" to the "cominata", including the "garofolata", were based on drugs colonial. Among these certainly the most famous was the camelina or cannellina, composed of cinnamon, cloves (\u00b0), gengevaro (ginger), raisins.<\/p>\n\n\n\n\n\n

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In France <\/h1>\n\n\n\n
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In France, under Charles IV, a guild was formed, that of the saucers (saulciers<\/em>) which in 1514 gave life to the \u201cvinaigrettes<\/em>\u2013moustards<\/em>\u201d, that is, to the mustarders of vinegar, an acidic liquid that has long fascinated alchemists and cheaters. Later under Louis XII they were divided into distillers of brandy or spirit of wine and credenzeri. These were also the years in which sauces, especially mostarda, were sold on the street corners of the main cities of Central Europe. Even if mostarda is all in all a Roman preparation \u2013 as stated by a famous doctor Hermannus Boerhaave (1668-1738) (\u00b0\u00b0) \u2013 it is the cities of Dijon and Angers that manufacture this sauce as we still know them today<\/p>\n\n\n\n

A classic of the medieval tables of half Europe<\/strong>.<\/h2>\n\n\n\n

The camelina sauce was never lacking in banquets to be combined with boiled meats, roast game, but also fish (especially during religious fasts).<\/p>\n\n\n\n

Someone argues that the name "camelina" may be linked to the presence of cinnamon or even to the "color of the camel's hair".<\/p>\n\n\n\n

In its French version the dominant spice was ginger, in English sauces and in the Nordic countries both cloves and nutmeg were used, as the cookery treatises tell us since the fourteenth century.<\/p>\n\n\n\n

Camelina was one of the most common sauces used in the Middle Ages. It was so common that it could be bought ready-made from vendors in late 14th-century Paris. When the Menagier<\/a> instructing his new wife about shopping, he wrote: "At the butcher's, three half-pints of camelina for dinner and supper and a quart of sorrel juice."<\/p>\n\n\n\n