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Cristoforo di Messisbugo or Cristoforo da Messisbugo (15th century – 1548) was a steward of the House of Este in Ferrara and an Italian cook of the Renaissance. ==Biography== From 1524 to 1548, he served at the courts of Alfonso I and his son Ercole II in Ferrara, where he organized many lavish banquets. Greatly appreciated as a master of ceremonies, he was made count palatine on by the Holy Roman Emperor Charles V. His cookbook ''Banchetti, composizioni di vivande e apparecchio generale'', which was published posthumously in 1549, is addressed to those preparing princely feasts and provides detailed descriptions of the menus for his official banquets at the Este court. As well as listing recipes, it also discusses logistics, decor, and cooking equipment. ''Libro novo nel qual si insegna a far d'ogni sorte di vivanda'', attributed to him and published in Venice in 1564, well after his death, is largely a repetition of his recipes in ''Banchetti''. Some of the dishes he described survive today in the Ferrara area. Beluga sturgeon abounded in the Po River in the 16th century and they were a frequent capture. The first known reference to the preparation of sturgeon caviar in Italy is in Messisbugo's books. He described how to prepare the caviar both to be consumed fresh and to be preserved. He is buried in the church of the monastery of Sant'Antonio in Polesine. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cristoforo di Messisbugo」の詳細全文を読む スポンサード リンク
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