{"id":3325,"date":"2022-11-12T10:57:34","date_gmt":"2022-11-12T09:57:34","guid":{"rendered":"https:\/\/ailovetourism.com\/?p=3325"},"modified":"2022-11-17T18:21:39","modified_gmt":"2022-11-17T17:21:39","slug":"il-primo-ricettario-salutista-regimen-sanitatis-i-condimenti-parte-due","status":"publish","type":"post","link":"https:\/\/ailovetourism.com\/es\/il-primo-ricettario-salutista-regimen-sanitatis-i-condimenti-parte-due\/","title":{"rendered":"Il Primo ricettario salutista : Regimen Sanitatis \u2013 i condimenti &#8211; ( parte Due )"},"content":{"rendered":"<div class=\"wp-block-cover alignfull is-position-center-center\" style=\"min-height:750px;aspect-ratio:unset;\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-black-background-color has-background-dim-30 has-background-dim\"><\/span><img fetchpriority=\"high\" decoding=\"async\" width=\"410\" height=\"410\" class=\"wp-block-cover__image-background wp-image-3395\" alt=\"\" src=\"https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/regimen_2.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/regimen_2.jpg 410w, https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/regimen_2-300x300.jpg 300w, https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/regimen_2-100x100.jpg 100w\" sizes=\"(max-width: 410px) 100vw, 410px\" \/><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<h1 class=\"has-text-color wp-block-heading\" style=\"color:#d7d7d7;font-size:24px\">Nei precedenti articoli abbiamo introdotto il Trattato Regimen Sanitatis di Maino de\u2019 Maineri<strong> ( <a href=\"https:\/\/ailovetourism.com\/es\/il-primo-ricettario-salutista-regimen-salutatis-parte-uno\/\">parte 1<\/a> e <a href=\"https:\/\/ailovetourism.com\/es\/il-primo-ricettario-salutista-regimen-sanitatis-i-condimenti-parte-due\/\">parte 2<\/a><\/strong> )<\/h1>\n\n\n\n<div class=\"wp-block-buttons is-horizontal is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-499968f5 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-75 is-style-outline is-style-outline--1\"><a class=\"wp-block-button__link\" href=\"https:\/\/blog.ailovetourism.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Blog A.I.LoveTourism <\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p style=\"font-size:22px\">In un primo articolo, abbiamo introdotto questo magnifico libro, scritto da Maino de&#8217; Maineri, parlando dei suoi principi base. <a href=\"https:\/\/ailovetourism.com\/es\/il-primo-ricettario-salutista-regimen-salutatis-parte-uno\/\">Lo trovi qui.<\/a><\/p>\n\n\n\n<p style=\"font-size:22px\">Le salse svolgono un ruolo molto importante nella preparazione e consumazione dei piatti a base di carne. In virt\u00f9 della loro funzione correttiva esse rendono il cibo pi\u00f9 gustoso e digeribile, in quanto \u201cquod est delectabilius est ad digestionem melius\u201d afferma Maino de\u2019 Maineri nel suo Regimen. E nell\u2019Opusculum de Saporibus precisa che si tratta di condimenti da utilizzare in quantit\u00e0 moderate: \u201csaporibus non est utendum in sanitatis regimine nisi in pauca quantitate et ut corrigatur quorundam ciborum malizia seu saltem remittatur\u201d. <\/p>\n\n\n\n<p style=\"font-size:22px\">Questo perch\u00e9 la natura delle salse, costituite prevalentemente da spezie ed elementi acidi, \u00e8 pi\u00f9 medicinale che culinaria. Esse hanno effetti benefici sulle funzioni corporali: stimolano l\u2019appetito, favoriscono la digestione, svolgono azione sia lassativa che astringente. L\u2019uso di spezie in cucina con funzione medicinale comincia ad affermarsi nel primo Medioevo. Gi\u00e0 nei secoli IX-X si registra un notevole flusso di spezie sui mercati d\u2019Italia e Francia e crescente \u00e8 l\u2019interesse per tali prodotti in ambito culinario e dietetico.<\/p>\n\n\n\n<ul class=\"wp-block-social-links has-normal-icon-size is-layout-flex wp-block-social-links-is-layout-flex\"><li class=\"wp-social-link wp-social-link-facebook  wp-block-social-link\"><a href=\"https:\/\/www.facebook.com\/ailovetourism\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M12 2C6.5 2 2 6.5 2 12c0 5 3.7 9.1 8.4 9.9v-7H7.9V12h2.5V9.8c0-2.5 1.5-3.9 3.8-3.9 1.1 0 2.2.2 2.2.2v2.5h-1.3c-1.2 0-1.6.8-1.6 1.6V12h2.8l-.4 2.9h-2.3v7C18.3 21.1 22 17 22 12c0-5.5-4.5-10-10-10z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">Facebook<\/span><\/a><\/li>\n\n<li class=\"wp-social-link wp-social-link-instagram  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c0.315-0.315,0.615-0.51,1.035-0.673c0.317-0.123,0.794-0.27,1.671-0.31C9.312,4.631,9.597,4.622,12,4.622 M12,3 C9.556,3,9.249,3.01,8.289,3.054C7.331,3.098,6.677,3.25,6.105,3.472C5.513,3.702,5.011,4.01,4.511,4.511 c-0.5,0.5-0.808,1.002-1.038,1.594C3.25,6.677,3.098,7.331,3.054,8.289C3.01,9.249,3,9.556,3,12c0,2.444,0.01,2.751,0.054,3.711 c0.044,0.958,0.196,1.612,0.418,2.185c0.23,0.592,0.538,1.094,1.038,1.594c0.5,0.5,1.002,0.808,1.594,1.038 c0.572,0.222,1.227,0.375,2.185,0.418C9.249,20.99,9.556,21,12,21s2.751-0.01,3.711-0.054c0.958-0.044,1.612-0.196,2.185-0.418 c0.592-0.23,1.094-0.538,1.594-1.038c0.5-0.5,0.808-1.002,1.038-1.594c0.222-0.572,0.375-1.227,0.418-2.185 C20.99,14.751,21,14.444,21,12s-0.01-2.751-0.054-3.711c-0.044-0.958-0.196-1.612-0.418-2.185c-0.23-0.592-0.538-1.094-1.038-1.594 c-0.5-0.5-1.002-0.808-1.594-1.038c-0.572-0.222-1.227-0.375-2.185-0.418C14.751,3.01,14.444,3,12,3L12,3z M12,7.378 c-2.552,0-4.622,2.069-4.622,4.622S9.448,16.622,12,16.622s4.622-2.069,4.622-4.622S14.552,7.378,12,7.378z M12,15 c-1.657,0-3-1.343-3-3s1.343-3,3-3s3,1.343,3,3S13.657,15,12,15z M16.804,6.116c-0.596,0-1.08,0.484-1.08,1.08 s0.484,1.08,1.08,1.08c0.596,0,1.08-0.484,1.08-1.08S17.401,6.116,16.804,6.116z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">Instagram<\/span><\/a><\/li>\n\n<li class=\"wp-social-link wp-social-link-linkedin  wp-block-social-link\"><a href=\"https:\/\/www.linkedin.com\/company\/81346285\/admin\/\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M19.7,3H4.3C3.582,3,3,3.582,3,4.3v15.4C3,20.418,3.582,21,4.3,21h15.4c0.718,0,1.3-0.582,1.3-1.3V4.3 C21,3.582,20.418,3,19.7,3z M8.339,18.338H5.667v-8.59h2.672V18.338z M7.004,8.574c-0.857,0-1.549-0.694-1.549-1.548 c0-0.855,0.691-1.548,1.549-1.548c0.854,0,1.547,0.694,1.547,1.548C8.551,7.881,7.858,8.574,7.004,8.574z M18.339,18.338h-2.669 v-4.177c0-0.996-0.017-2.278-1.387-2.278c-1.389,0-1.601,1.086-1.601,2.206v4.249h-2.667v-8.59h2.559v1.174h0.037 c0.356-0.675,1.227-1.387,2.526-1.387c2.703,0,3.203,1.779,3.203,4.092V18.338z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">LinkedIn<\/span><\/a><\/li>\n\n<li class=\"wp-social-link wp-social-link-twitter  wp-block-social-link\"><a href=\"https:\/\/twitter.com\/AILovetourism\" class=\"wp-block-social-link-anchor\"><svg width=\"24\" height=\"24\" viewbox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\"><path d=\"M22.23,5.924c-0.736,0.326-1.527,0.547-2.357,0.646c0.847-0.508,1.498-1.312,1.804-2.27 c-0.793,0.47-1.671,0.812-2.606,0.996C18.324,4.498,17.257,4,16.077,4c-2.266,0-4.103,1.837-4.103,4.103 c0,0.322,0.036,0.635,0.106,0.935C8.67,8.867,5.647,7.234,3.623,4.751C3.27,5.357,3.067,6.062,3.067,6.814 c0,1.424,0.724,2.679,1.825,3.415c-0.673-0.021-1.305-0.206-1.859-0.513c0,0.017,0,0.034,0,0.052c0,1.988,1.414,3.647,3.292,4.023 c-0.344,0.094-0.707,0.144-1.081,0.144c-0.264,0-0.521-0.026-0.772-0.074c0.522,1.63,2.038,2.816,3.833,2.85 c-1.404,1.1-3.174,1.756-5.096,1.756c-0.331,0-0.658-0.019-0.979-0.057c1.816,1.164,3.973,1.843,6.29,1.843 c7.547,0,11.675-6.252,11.675-11.675c0-0.178-0.004-0.355-0.012-0.531C20.985,7.47,21.68,6.747,22.23,5.924z\"><\/path><\/svg><span class=\"wp-block-social-link-label screen-reader-text\">Twitter<\/span><\/a><\/li><\/ul>\n\n\n\n\n\n<p style=\"font-size:22px\">La cucina romana (secondo la compilazione della fine del IV secolo trasmessaci sotto il nome d\u2019Apicio) utilizzava soltanto, in termini di spezie esotiche, il pepe e il silphium (lo zenzero, soltanto per scopi medicinali), mentre la parte principale dei condimenti era costituita da aromi indigeni. \u00c8 proprio nei trattati di dietetica che le spezie fanno la loro prima apparizione. <\/p>\n\n\n\n<p style=\"font-size:22px\">Antimo, medico greco vissuto nella prima met\u00e0 del VI secolo, giunto in Italia alla corte di Teodorico re dei Goti a Ravenna, dedica un\u2019epistola in latino a Teodorico re dei Franchi, intitolata De observatione ciborum, contenente ricette che prevedono l\u2019impiego di spezie non presenti nella cucina romana. In essa egli designa i cibi \u201cbuoni\u201d e la corretta maniera di cuocerli. In tal senso, le spezie svolgono un preciso ruolo curativo: per esempio, pepe, zenzero e chiodi di garofano (le ultime due non presenti in Apicio) vengono impiegati in un condimento assegnato a una pietanza a base di carne di lepre allo scopo di favorire la digestione. <\/p>\n\n\n\n<p style=\"font-size:22px\">Ancora, i chiodi di garofano sono menzionati in un condimento a base di spezie da abbinare alle carni di vacca.<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile is-vertically-aligned-center\" style=\"grid-template-columns:46% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" width=\"612\" height=\"899\" src=\"https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/maino_6.jpg\" alt=\"\" class=\"wp-image-3333 size-full\" srcset=\"https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/maino_6.jpg 612w, https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/maino_6-204x300.jpg 204w, https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/maino_6-600x881.jpg 600w\" sizes=\"(max-width: 612px) 100vw, 612px\" \/><\/figure><div class=\"wp-block-media-text__content\">\n<h2 class=\"has-text-color wp-block-heading\" style=\"color:#ffffff\"><strong>Un cuoco &#8230; uno scienziato<\/strong><\/h2>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Le Spezie<\/strong><\/h2>\n\n\n\n<p style=\"font-size:24px\">Altri testi di ricette dell\u2019alto Medioevo testimoniano questa graduale affermazione delle spezie nella cucina e nella dietetica medievale.<\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-outline is-style-outline--2\"><a class=\"wp-block-button__link has-luminous-vivid-orange-color has-text-color\" href=\"https:\/\/www.facebook.com\/ailovetourism\">My Facebook &#8211; Metti Mi piaci \ud83d\ude42<\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p style=\"font-size:22px\">Successivamente all\u2019VIII secolo si ha un\u2019evoluzione progressiva dell\u2019impiego delle spezie attestata nei libri di cucina del XIII-XIV secolo.<\/p>\n\n\n\n<p style=\"font-size:22px\">Nei trattati di dietetica del medesimo periodo, le spezie svolgono la duplice funzione di correggere gli \u201cumori\u201d cattivi (o in eccesso) dei cibi, e di migliorarne il gusto favorendo la digestione. Lo stesso Magnino nell\u2019 Opusculm de Saporibus sviluppa alcune considerazioni di utilit\u00e0 pratica circa il consumo delle salse e il loro abbinamento ai cibi. Innanzitutto (\u00e8 la prima consideratio), gli individui sani devono fare uso il meno possibile di spezie.<\/p>\n\n\n\n<p style=\"font-size:22px\">&nbsp;Questo suggerimento non compare nel Regimen, mentre sono presenti la seconda e la terza consideratio, delle quali l\u2019una prescrive che \u201cquanto sapor plus distat a natura cibi, tanto minus ex eo est comedendum\u201d. L\u2019altra, la terza, riguarda l\u2019avvicendarsi delle stagioni: \u201cquod temporibus etate conclusioni frigoris utendum est salsis calidis et converso\u201d. <\/p>\n\n\n\n<p style=\"font-size:22px\">Nelle stagioni intermedie, primavera e autunno, \u00e8 bene usare salse temperate. Cos\u00ec, in estate \u00e8 bene impiegare ingredienti quali agresto, succo di limone, aceto, grani di cetrangolo, assieme a zucchero, acqua rosata, mandorle e pane arrostito. Talvolta si aggiunge prezzemolo o serpillo (erbe pi\u00f9 speziate). Nella stagione invernale, invece, \u00e8 opportuno impiegare salse dai sapori forti e molto speziati: sono adatti senape, eruca, zenzero, chiodi di garofano, cinnamomo, aglio e aceto non molto forte. Si tratta di prescrizioni culinarie e dietetiche, i cui supporti teorici fanno riferimento alla gi\u00e0 menzionata teoria dei quattro umori e all\u2019importanza accordata al fattore clima\/stagioni nel regime. <\/p>\n\n\n\n<p style=\"font-size:22px\">\u00c8 mediante tale teoria che si spiega il considerevole impiego di spezie nelle salse cosiddette invernali nelle opere mediche coeve a quella di Maino de\u2019 Maineri. Per esempio, Arnaldo di Villanova consiglia per la composizione delle salse invernali mostarda, zenzero, pepe, cannella, chiodi di garofano, vino, aceto; alcune di esse sono le stesse menzionate da Magnino (zenzero, pepe, chiodi di garofano, vino, aceto).<\/p>\n\n\n\n<div class=\"wp-block-cover alignfull is-light is-position-center-center\" style=\"min-height:650px;aspect-ratio:unset;\"><span aria-hidden=\"true\" class=\"wp-block-cover__background has-background-dim-10 has-background-dim\" style=\"background-color:#171717\"><\/span><img decoding=\"async\" width=\"640\" height=\"478\" class=\"wp-block-cover__image-background wp-image-3341\" alt=\"\" src=\"https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/salsa-camelina_5.jpg\" data-object-fit=\"cover\" srcset=\"https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/salsa-camelina_5.jpg 640w, https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/salsa-camelina_5-300x224.jpg 300w, https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/salsa-camelina_5-400x300.jpg 400w, https:\/\/ailovetourism.com\/wp-content\/uploads\/2022\/11\/salsa-camelina_5-600x448.jpg 600w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><div class=\"wp-block-cover__inner-container is-layout-flow wp-block-cover-is-layout-flow\">\n<h1 class=\"has-text-align-center has-text-color wp-block-heading\" style=\"color:#ffffff\">\u201c<strong>Le salse estive<\/strong>\u201d<\/h1>\n\n\n\n<div class=\"wp-block-buttons is-horizontal is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-499968f5 wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button has-custom-width wp-block-button__width-75 has-custom-font-size is-style-outline is-style-outline--3\" style=\"font-size:24px\"><a class=\"wp-block-button__link has-background\" href=\"https:\/\/ailovetourism.com\/es\/\" style=\"background-color:#abb7c296\" target=\"_blank\" rel=\"noreferrer noopener\">www.ailovetourism.com  <\/a><\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p style=\"font-size:22px\">Mentre (sempre in Arnaldo) le salse estive sono composte da agresto, succo di limone, zucchero, acqua di rose. Del tutto simile \u00e8 la composizione della salsa-base estiva in Maino de\u2019 Maineri. <\/p>\n\n\n\n<p style=\"font-size:22px\">Anche l\u2019importanza accordata al fattore stagione, che abbiamo visto operante nella scelta delle salse, \u00e8 un valore pi\u00f9 generale che ha origini antiche; per esempio, nel trattato pseudo-ippocratico De diaeta (fine V secolo a.C.) viene fornito un regime stagionale; nelle epistole di Diocle di Caristo, medico greco vissuto nel IV secolo a.C., la dieta quotidiana non \u00e8 disgiunta da considerazioni climatiche connesse all\u2019avvicendarsi delle stagioni. <\/p>\n\n\n\n<p style=\"font-size:22px\">Ancora, nella Roma alto-imperiale (I secolo d.C.) il medico[1]enciclopedista Celso dedica alla dietetica i primi quattro libri degli otto componenti il suo trattato De medicina e, all\u2019interno di essa, fornisce un regime stagionale sul modello di quello ippocratico. Il tema della dieta connesso alle stagioni permane nella dietetica medievale, anche se i trattati dei secoli XIII e XIV accordano maggior rilievo all\u2019alimentazione che non alle altre \u201cres non naturales\u201d (fra cui il clima), e rivelano un\u2019accezione di dieta meno ampia di quanto la si intendesse nella dietetica classica. Il trattato di Maino de\u2019 Manieri costituisce un\u2019eccezione, in quanto il medico milanese \u00e8 astrologo, e dunque interessato a definire con precisione il tempo astrologico ancor prima del tempo medico. Non a caso, un intero capitolo della terza parte del Regimen \u00e8 dedicato alle stagioni dell\u2019anno (De temporibus anni).Non soltanto i fattori climatici sono importanti nell\u2019opera di Magnino; anche le qualit\u00e0 intrinseche dei cibi non devono essere trascurate.<\/p>\n\n\n\n<p style=\"font-size:22px\">Per esempio, nell\u2019Opusculum de Saporibus la quarta (e ultima) consideratio (presente pure nel Regimen) riguarda la scelta delle salse secondo il \u201ctemperamento\u201d delle carni. In base a tale avvertimento, quanto pi\u00f9 i cibi sono temperatiores, tanto meno necessitano di condimenti speziati (o pig[1]mentati); inversamente, quanto pi\u00f9 sono lapsi a temperamento, tanto pi\u00f9 richiedono l\u2019impiego di salse che ne riequilibrino gli \u201cumori\u201d in eccesso. Entra in gioco il \u201cprincipio dei contrari\u201d (di derivazione ippocratica), secondo cui a cibi tendenzialmente di natura \u201cfredda\u201d e \u201cumida\u201d deve essere abbinata una salsa \u201ccalda\u201d e \u201csecca\u201d e, viceversa, a cibi di natura \u201ccalda\u201d e \u201csecca\u201d, \u00e8 bene associare salse \u201cfredde\u201d e \u201cumide\u201d.<\/p>\n\n\n\n<p style=\"font-size:22px\">Ancora, nella realizzazione concreta delle ricette, occorre armonizzare fra loro qualit\u00e0 della carni, metodi di cottura, composizioni delle salse. Per esempio (\u00e8 il Regimen), per carni di animali quali l\u2019ariete castrato, il vitello, il capriolo, \u00e8 suggerita come cottura la bollitura e, come con[1]dimento, la salsa verde molto comune nella cucina dei secoli XIV e XV. Essa \u00e8 composta nella versione estiva da agresto con poche spezie senza aglio, come prezzemolo e zenzero bianco, con l\u2019aggiunta di aceto e pezzetti di pane arrostito e imbevuto nell\u2019aceto. In inverno, la composizione-base rimane la stessa, ma si aggiungono pi\u00f9 spezie e un po\u2019 di aglio, vino e poco agresto. Oppure, \u00e8 sufficiente l\u2019impiego di senape o eruca.<\/p>\n\n\n\n<p style=\"font-size:22px\">La salsa verde invernale si differenzia da quella estiva per l\u2019impiego del vino, che sostituisce l\u2019aceto, e per l\u2019uso di una maggiore quantit\u00e0 di spezie. Questa salsa \u00e8 considerata nella cucina medievale \u201ccalda\u201d e \u201csecca\u201d, giacch\u00e9 fra i suoi componenti \u00e8 presente il prezzemolo, erba alla quale tutte le autorit\u00e0, dai naturalisti, ai botanici, ai medici assegnano grado 3 di \u201csecchezza\u201d, secondo una scala di valori compresa fra un minimo di 1 e un massimo di 4 gradi. <\/p>\n\n\n\n<p style=\"font-size:22px\">Lo zenzero bianco presenta il grado di \u201csecchezza\u201d pi\u00f9 basso rispetto agli altri ingredienti della salsa, oscillante fra 1 e 2; lo zenzero infatti \u00e8 pi\u00f9 vicino a un valore temperato di \u201cumidit\u00e0\u201d e di \u201ccalore\u201d.74 Nel trattato del medico milanese una siffatta scala di valori da 1 a 4 riguardante differenti gradi di \u201cumidit\u00e0\u201d\/\u201csecchezza\u201d, \u201cfreddezza\u201d\/\u201ccalore\u201d non compare.<\/p>\n\n\n\n<p style=\"font-size:22px\">Tuttavia, l\u2019autore presuppone una certa gamma di sfumature fra le sostanze, per cui alcune sono pi\u00f9 \u201csecche\u201d, oppure pi\u00f9 \u201ccalde\u201d di altre.<\/p>\n\n\n\n<p style=\"font-size:22px\">L\u2019assenza nel Regimen di indicazioni numeriche investe anche le quantit\u00e0 di ingredienti da impiegare nelle ricette. Si tratta di un dato caratteristico di molti trattati di dietetica (e libri di cucina) redatti nell\u2019Europa tardo-medievale, dovuto, pare, pi\u00f9 che a una mancanza di precisione nella formulazione delle ricette, a una destinazione professionale di tale letteratura. Non si discosta da questa tendenza il Regimen di Maino de\u2019 Maineri; in esso l\u2019attenzione \u00e8 soprattutto rivolta alla combinazione salsa-cibo-stagione: la salsa verde viene consigliata per l\u2019arrostitura di porco, in estate; in inverno, \u00e8 opportuna una salsa liquida, composta da vino, cipolle e senape. Non sono menzionate n\u00e9 le dosi dei componenti le salse, n\u00e9 la quantit\u00e0 di carne; lo stesso vale per le altre ricette. <\/p>\n\n\n\n<p style=\"font-size:22px\">Per esempio, alle carni bovine bollite viene abbinata come salsa il piper bulitum: gli ingredienti vengono cotti nel brodo della carne con pezzetti di pane arrostito (per rendere la salsa pi\u00f9 densa) inzuppato nell\u2019agresto, in estate; senza agresto in inverno. 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