Il ricettario della Santissima Annunziata di Firenze

Abstract This paper presents the preliminary results of a study on the untitled and unpublished recipe book transmitted by the codex conv.soppr.F.VIII.1834 (Biblioteca Nazionale Centrale di Firenze), previously conserved in the library of the convent of the Most Holy Annunciation (Florence); the codex contains both culinary recipes and «secrets». We argue that the composition of the manuscript took place in the second half of the seventeenth century (§§2‒3) and was carried out by multiple authors (§4). Subsequently, we analyse its main linguistic features, with particular regard to orthographical instability and morphological variation (§5). Finally, we investigate the main sources of the cookbook (§6), examining in detail some recipes taken from Bartolomeo Scappi’s Opera.