1700 – Official medicine approves and sorbet enters the great cookbooks
1700 - Official medicine approves and sorbet enters the great cookbooks
A sorbet for each disease: the studies of a physician from Naples
The “De’ Sorbetti” written by Doctor Filippo Baldini is a success: the first edition, published in 1775, is sold out in no time. After intense pressure, the author decides to write an updated version: it’s 1784. Baldini is “Professor of Medicine and Member of various Italian and Over-Mountain Royal Academies”; the famous professional officially stands against those doctors who advise against the consumption of sorbets, by affirming that sorbets are “a product of the most refined human reason and one of the many consequences of a well-ordered society, meaning profit and delight (…). Therefore, sorbets with their sugar, salt and coldness produce infinite good effects on our body”.
A great sideboard attendant and chef enhances the sorbets by placing them in his recipe book
“Il Credenziere di buon gusto” by Vincenzo Corrado is the first organic Italian book about the art of sideboard attendants. The Benedectine, born in Oria in 17836, dedicates the Trattato II to the “Way to produce various sorbets”. And he starts by saying: “Sorbets are noble frozen drinks, of great taste, made with water, sugar, vegetable juices, essences of spices, wine and animal milk. To make sorbets a lot of practice is necessary (…). You need the best water, whose excellence depends on the place where it flows”.
The Encyclopedists dedicate an official space to the noun “glace”
Diderot and D’Alembert, loyal customers of Le Procope, founded in 1686 by Sicilian Francesco Procopio Cutò, dedicated an entry in their monumental Encyclopèdie to the “Glace” (not “sorbet”): Glace, modern name given to liquids that have a pleasant flavor and are prepared with art, in the form of soft frozen popsicles. All the liquids obtained by vegetable juices can be rapidly frozen by using crushed ice and salt and, in the absence of salt, with nitro or soda.
The monumental gelato and the novelties in banquets
During a party in Rome, organized by Austrian Ambassador Giovanni Venceslao Galasso on August 28, 1714 on the occasion of Elisabeth Christine of Austria’s birthday, the table full of gelato here represented is presented. At the four corners of the table there were Japanese porcelain shells full of frozen fruits. At the center of the table, a large alabaster vase contained a tree with green leaves and, on the branches, hanging, there were 150 different types of “frozen fruits”.