Maccarones

Maccarones^[1][2] (Italiane maccheroni) sunt sicci pastae tubuli ex tritico duro facti.

Maccarones et caseus, herbis siccis et pipere molito conditi.

Maccarones vel maccheroni olim fuerunt pastae fartae (modo raviolorum):^[3]

Miraculum de pastillis in domo Guiccionii ... Testis I hoc modo rem narrat publice suditam: Invitaverat Guillelmum aliquando compater suus Guiccionius ad prandium, eique apposuerat maccarones seu lagana cum pastillis: quorum aliqui de industria impleti furfure positi fuerunt ante d. Guillelmum. Hos cum ei praescindere vellet, quae eosdem paraverat Guiccionii uxor, coepit ille dicere commatri suae, Quare hos ipsi praescinderet; et formans super lancem signum crucis, accepit aliquos ex dictis poastillis plenis furfure, eosque aperiens reperit plenos recocto lacte, ac mox mulieri monstravit, dicens, Huc aspice, commater, numquid delicati sunt? ... Testis III notat dolum in pastillis fecere mulierem, quod taederet ipsam toties convivam habere Guillielmum.^[4]

Macharoni siciliani formam vermium iam apud Martinum habebant.^[5] Maccarones (sine pluribus) hac forma recentius peregrinator Ioannes Raius describens cum vermicellis comparavit.^[6]

Notae

1. "maccarones seu lagana cum pastillis": Acta Guillelmi, cf. "maccarones" apud Logeion
2. "Macarone" (abl. sing.): Theophilus Folengus, Baldus (editio 1552) 1.15
3. Zancani (2017)
4. Acta Guillelmi pp. 134-135
5. Martinus; Zancani (2017)
6. Raius (1673)

Bibliographia

Fontes antiquiores

• 1353 : Iohannes Boccacius, Decameron 8.3
• 1537 : Acta Beati Guillelmi Eremitae cap. 15-16 in Acta Sanctorum Aprilis vol. 1 (Parisiis: Palmé, 1866) p. 381
• 1552 : Theophilus Folengus, Baldus (editio 1552) 1.15 et passim
• 1616 : Ben Jonson, Cynthia's Revels, altera recensio act. ii sc. iii (He doth learne ... to eat ænchouies, maccaroni, bouoli, fagioli, and cauiare)
• 1673 : John Ray, Observations topographical, moral, and physiological, made in a journey through part of the Low-Countries, Germany, Italy, and France (Londinii: John Martyn) p. 405 (Paste made into strings like pack-thread or thongs of whit-leather (which if greater they call Macaroni, if lesser Vermicelli) they cut in pieces and put in their pots as we do oat-meal to make their menestra or broth of)
• 1803 : Grimod de la Reynière et al., Almanach des gourmands vol. 1 (2a ed. Lutetiae, 1803) pp. 57-58

Eruditio

• Merle Fifield, "The Etymology of “Macaroni, Macaroon”’" in American Speech vol. 39 (1964) pp. -75-77-
• Clifford A. Wright, "Cucina arabo-sicula and maccharruni" in Al-Masāq: studia Arabo-Islamica Mediterranea vol. 9 (1996/1997) pp. 151-177
• Diego Zancani, "Notes on the vocabulary of gastronomy in literary works from Boccaccio to Giulio Cesare Croce" in The Italianist vol. 30 suppl. 2 (2010) pp. 132-148: vide pp. 134-135 et nota 13

Praecepta

• 1377/1400 : Forme of cury no. 95 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145) ("makerouns")
• c. 1470 : Maestro Martino (Gillian Riley, interpr., Maestro Martino: Libro de Arte Coquinaria (CD-ROM. Quercupoli: Octavo, 2005. ISBN 1-891788-83-3)
• 1769 : Elizabeth Raffald, The Experienced English Housekeeper (Mancunii) p. 261

Nexus externi

• Elisabetta Carli, "Maccarones!" apud Arte coquinaria
• Clifford A. Wright, "The History of Macaroni"