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Carluccio works wonders with Aubergines - Carluccio & The Renaissance Cookbook - BBC

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Uploaded by on Jan 8, 2010

How did Renaissance cooks deal with the enormous feasts held in the Vatican's palaces? Growing their own produce in personal market gardens was one strategy. Another was to alternate hot and cold dishes. In this clip from BBC cookery show Carluccio and The Renaissance Cookbook, Carluccio cooks Pomi sdegnosi, a sixteenth century recipe for baked aubergines in the garden of Villa Lante, Rome.

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