The Renaissance Herb Torte: A 1570 Culinary Masterpiece From Bartolomeo Scappi

Food & Drink · Published 29 September 2026 · Updated 21 October 2026 Swipe more like this →

In short: In 1570, Bartolomeo Scappi documented a sophisticated herb torte that blurred the lines between sweet and savory. This Renaissance creation features a rich blend of ricotta, Parmesan, and aromatic spices, encased in delicate pastry. Discover how this historic recipe balances fresh greens with sugar to define an era of luxury.

Bartolomeo Scappi, a legendary figure in culinary history, published his iconic recipe for a common herb pie in his 1570 work, Opera dell’arte del cucinare. This dish serves as a fascinating window into Renaissance gastronomy, where the boundaries between savory main courses and sweet desserts were far more fluid than modern palates might expect. The filling relies on a substantial base of two pounds of fresh ricotta and a pound and a half of grated Parmesan, providing a creamy, salty foundation that is surprisingly robust.

What makes this torte truly distinct is the inclusion of six ounces of sugar alongside a heavy hand of spices, including pepper, cinnamon, and cloves. These ingredients, which were often expensive luxuries in the 16th century, transform the humble mixture of chard, spinach, mint, and marjoram into a complex, aromatic experience. The recipe also calls for six ounces of a fat cheese and six ounces of butter, ensuring a decadent texture that pairs perfectly with the flaky pastry crust. Scappi’s instructions are remarkably flexible, allowing the cook to decide whether the final pie should be deep or shallow, reflecting the adaptable nature of high-end Renaissance cooking.

Modern attempts to recreate this dish require careful attention to technique, particularly when handling the delicate greens. Mixing the herbs by hand is essential to prevent bruising, which preserves their vibrant flavor and texture. The baking process involves a two-stage approach: blind baking the crust at 450°F to ensure structural integrity, followed by a longer bake at 350°F once the filling is added. By leaving ripples in the top crust, the baker allows the filling to expand safely, resulting in a perfectly set, golden-brown masterpiece that bridges the gap between ancient tradition and modern culinary appreciation.

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