I'm Hungarian and about the meat between the thighs thing: they put the meat (salted) under the saddle if the saddle chafed up the horse's back, to prevent the horse's wound from getting infected. The westerners saw it and thought it was for cooking purposes. As far as we know, the Huns did in fact cook their meat. 😂
That's amazing. I've just finished writing about the parallels between that description and the old method for curing biltong but as that is from a different continent, well all I can say is thanks. I never would have thought about it as a sterilisation method for saddle saw
When I was training in the military, I found the best way to warm up an MRE was to put it in my pants pocket at the beginning of a hike. When we took a break for lunch, it would be all nice and toasty from my body heat
Fun fact, Atilla is what the Goths called him, and is the diminutive of "atta" meaning father. So basically because the Huns left no writing, he will forever be known as Little Daddy
That's an extremely contested topic Attila might've been a Gothic corruption or even given nickname presumably his actual eponym was "Avitohol" (Son of the Deer) ancient Turkic title used by Eurasian Oghur tribes like Hunno-Bulgars.
@@nenenindonu Except they called him Etzel. Atilla is a word originating from the words Edil, Etel, Etele. It means water, "lifegiving water", river. Etil -> Etele -> Atila.
@@zzBaBzz As I said no theory is fully probable there are just too many suggestions regarding its origin Athal, Astil, Atil (river), Avitohol,... ironically the vast majority of all other recorded Hunnic names are quite definable
There a really old german legend (with perhaps some historical base but it’s hard to tell between the dragons) that refers to Attila by the name of Etzel (pronounced At-sell). It makes me think that what probably happened is that the Huns invaded Europe and the accounts of some murderous hun travelled around, across several languages by people who probably didn’t know his real name in the first place. And then scholars just wrote down in their own language whatever they thought they heard the guy was named.
@@jessetaft1 The flavonoids in them are of particular interest to me. I've studied them and have written several papers on their compositions and benefits as antioxidants.
@@jessetaft1 herbs and spices are used not only for flavoring but also for preservation. I imagine being a food and drug administration chemist, this would all be right up this person's Alley. C'mon man. Think.
Honestly, this channel is amazing. Not only we get a glimpse of what people ate all through history, we also get a nice, entertaining, well-researched history lesson. Thanks a lot, Max!
It really is a delight to watch. Max is also a great host, it would probably take me 2 years to get a little comfortable in front of a camera. He's got great communication skills ☺️
People seem to forget that Atilla was raised at the Roman Imperial Court at Ravenna . Atilla read and wrote and spoke 8 languages by the time he was 14 . He was highly educated. But my guy was Alaric , King of the Goths .
Where did you get the eight languages from? Attila most likely spoke Latin alongside Hunnic but I highly doubt he spoke eight languages. Not even some of the most highly educated people of the time did.
@@thenablade858 you do realize that the huns conquered over 100 nations ? Right ? Where I got my information was from a man in Hungary , who is supposed to be the World's authority on Atilla the Hungary.
I've had a mega crush on him since I read the brilliant Leadership Secrets of Atilla the Hun. He was strong, inner-directed, larger than life, and true to himself. Not bad for a barbarian warlord!
Attila: "Why is there smoke coming out of your oven, Max?" Max: "Oh, uhhh... That isn't smoke, it's steam! Steam from the Steamed Lambs we're having! Mmmmm, Steamed Lambs!"
I love the way you approached this video. You didn't have all the information on what Atilla ate and how it was made, so instead you made a meal for Atilla based on what we know of his preferences. I'd love more videos like this one, with recipes FOR a person or a group rather than something knowingly eaten by them.
I love it that you were cooking the meat in your dutch oven! Archaeologists just found a whole village of artisans in Greece and they found the bones of an old lady who was clearly a Master ceramics b/c of her joints and all the clay pottery around her body. It's just lovely. I'd love to see a video about an ancient utensils used in cooking.
Huns were most likely a mix of populations, but mostly Mongolian stock. The Huns did cook meat with friction. They placed straps of meat under their saddles. The amazing Survive the Jive channel covers it in detail.
Hi Max! Fantastic video as always! Also, italian fun fact, the patron saint from my city, San Geminiano di Modena (Saint Geminianus from Modena), is said to have protected the city from the invasion of Attila and the Huns in 452 dC. Geminiano was already dead at the time, but the people of Modena prayed to him to help and he sent a thick fog that covered the city and Attila kept going south and ignored Modena! I think it’s a story that it’s similar in various northern italian cities, with different protagonists, but a fun one!
@@zg4705Attila e' un nome che tutti conoscono. Quando sono andata in italia, sembrava che ogni generazione ha qualche ricordo che hanno sentito da un parente. (Scusa mio italiano, devo parlarlo ogni giorno con mia madre, ma sono tanti anni che non lo scrivo☺️)
Hey Max, I was talking with a few historians and anthopologists about your channel! We come from a particular ethnic minority, maybe we could suggest you some cold leads to investigate? There was this discussion about a sweet called Blancmange, it might be a dish or a whole dinner, it is apparently quite ancient and partially documented among some streams of Jewish and Arabic tradition, it moved to France and who knows what happened. It somehow arrived to the Jewish Community of Rome and also to the Sicilian population. It would be interesting to uncover a dish that traveled so much and touched multiple cultures, so much that every and each one of them claim it as their own!
blancmange is a soft white pudding that is still made in the UK. It is considered to be 'invalid food'. Recipes all over the internet. My mother used to make it for us when we were sick.
Wrote him about it two years ago and he promised me it was on his list. So please, please, Max, do the Blancmange! Where I come from there is a modern remnant left called Mahallepi (I guess that's arabic?) which is a sweet treat, but I would love to see the original dish made with chicken.
@@as176 it's incredibly old and yes, there's a turkish version that uses chicken! The Hebrew version is fried in pastry and can have candied citron (in a book of jewish roman dishes), arabic can use rosewater and cardamom (mulhalebi)... but who got the idea? And why? I was studying that it might have been part of a medieval lunch where the idea was eating "white" foods, for some purpose. I never managed to make it.
In Age of Empires II, the Huns campaign contains one of my favorite interpretations of Attila's death: "On his wedding night, Attila suffered a nosebleed and choked to death. For a man who had boasted that 'where my horse has trodden, no grass grows' it was a curiously anti-climactic death."
"The scent of a burning village. The sound of butchery. The way peasants would flee before the Hun riders. The way we would ride them down. The way in felt to conquer alongside Attila and the Huns." He leaned so close I could feel his breath - "Sometimes... I miss it."
I think that the reason Attila didn't have a lot of flashy and expensive things is just simply because of how he recognized that "pretty" doesn't mean functional. Being the leader of such a group too, he probably was constantly watching for betrayals. I'm also wondering if this dish would be just as good with beef or venison!
I was wondering if he deliberately avoided wearing or using anything that would mark him as a person of wealth and importance, especially in battle or while traveling. Although I don't know if bandits seizing and ransoming wealthy people as they traveled was something that went on in that era/part of the world, certainly a bejeweled warrior on a richly caparisoned horse made an especially attractive target to opposing troops.
these are good points. though I think it also runs a bit deeper, reflecting on his intelligence and observations of men. If you treat your men / guests better than you treat yourself, there's little room for jealousy, and all the trappings that spring from it. I.E. betrayal, assassination, etc. Because at that point the only thing they would have to be jealous of would be his power / authority.
@@dantemaquiavelli9039 I doubt it. You have to be on a somewhat-equal footing to have a "classic sibling rivalry." Brother-can-force- sister-to-get-married-or-exile-her (or even execute her) doesn't really qualify.
We were so excited when you mentioned Serdika (Sardica). We used to live in Bulgaria, and that is the Roman city which is today Sofia! You can still walk through the remains of Serdika in Sofia's city-center. If you're interested in dishes still served in the style you mentioned--look into kavarma or any other gyuvetch-based dish. So many amazing Balkan foods to explore!
@@Justanotherconsumer "kavarma" and "qorma" both mean "something roasted" in different Turkic languages. Kavarma in Bulgaria has Ottoman roots, and qorma in South Asia has Mughal roots - both Turkic empires (even though Mughals switched to Persian as their working language pretty early on).
Bulgarian here. We consider kavarma and gyuvech Turkish, remains of us being slaves to the ottoman empire.. though I've never done any research on where they truly come from
The best part about the Catalaunian Plains is that Aetius literally tried to rehire him for his campaign against the Visigoths THE DAY AFTER the battle.
Fun fact, nose bleeds can be a sign of a hypertensive crisis. Sometimes it acts as a "safety relief valve." I have also spoken to multiple doctors who have told of nose bleeds triggering stroke symptoms as the blood pressure drops after the bleeding. An esophageal varix is also likely due to all of the toasting. Either way the real killer was high blood pressure.
This is it! I'm FINALLY caught up! Max, I must make a dreadful admission: I actively avoided your videos when they popped up for months upon months because they looked TOO GOOD. I knew that if I watched one I'd end up wanting to sit through everything on the channel, and that it would take a while because I can't binge watch very easily. Well, some time in May I finally gave in and now I've finally seen every last Tasting History video, and what a wonderful and enlightening journey it has been! I'm excited now that I'll get to watch them come out as they're created and released in relation to holidays and historical anniversaries, too!
@@Tentaclestudio1 (In my best Jimmy Doohan impersination) Ahh, a second time, how quaint. Seriously though, I watch and rewatch these all the time. Like a good leftover, they are definitely good to return to.
This is one of your better episodes because I honestly forgot I was watching a cooking video. You handled the history portion of this episode so damn well, I am more invested in that than the dish you are cooking. Keep up the good work, your channel is one of my favorites!
The "cooking" between the thighs and backs of horses immediately brought to mind pastirma, which is a highly seasoned cured beef consumed in Turkey and other places which supposedly used to be pressed underneath saddles during the preservation process to squeeze the juice out or something. Pastirma itself means "being pressed" and Turks do considered cured meat to be cooked. I'm not Turkish but my husband is :)
Going through horrible cancer with family and this show has just helped in getting through It’s just warming and makes me have an escape Thank you for this wonderful show ❤Ps I love your new kitchen that abalone tile is beautiful
Max - I binge watched your channel all through my pregnancy, especially during the evenings when I couldn’t sleep. Now I’m sitting here watching this video with my 4 day old newborn son ❤ Thank you for the quality content 😊 Now we are both enjoying it together
CONGRATULATIONS 🎉👏, well done momma. I loved sitting up with my babies when they were freshly baked, just hanging out and getting to know each other. Now they are teenagers eeek!!! Enjoy your little one because in a heartbeat they are grown🥰💗
Great video as always! Hearing the description of the cooking process, I couldn't help but think of one of the traditional ways of preparing Argentinian barbecue. In this process, a large slab or meat or even an entire lamb splayed open would be placed on what looks like a cross at a slightly less than vertical position, then seasoned repeatedly with what we call salmuera. Salmuera is a salty solution with an aromatic blend of whatever herbs and spices a person wants to put in it, but it's effectively just heavily salted, flavored water that is basted onto the meat throughout the cooking process, often applied with a large bundle of herbs as a "brush," like the feather. As it cooks, the water keeps the exterior pretty moist, so that while it is clearly a roast, it doesn't develop a dark "bark" or crust, and definitely looks less "roasted" than one might expect. As the water evaporates, it also leaves behind the seasoning. If you're interested, look up "carne al asador con salmuera" and you should find examples. Now, many people skip the bundle of herbs for a water bottle with holes poked in the cap as the application method for salmuera, but the idea is the same.
Been watching a ton of videos from Dan Davis, a great author and fanatical historian who infuses his novels with a staggering amount of research. He talks about the culture and basic foods, but your channel is a perfect compliment focusing on the food with some great history.
Dan Davis, Robert Sepehr, and Survive The Jive are my favorite creators when it comes to understanding world history. In particular, European history and culture is my favorite to study!
I love how much more understanding of historical customs and traditions learning how they ate and what they ate, than just learning it like… in a classroom. Thank you! 🥰
Max your content is an absolute delight. Every time I come back to your channel I lose myself in a couple hours of culinary stories rooted in compelling history. Bless you sir.
I’ve been binging your videos for 2 days. My grandson, a fan of cooking and history, also loves your channels. Thanks for such interesting info especially the history of each dish. Wonderful content!
6:15 The Pontic steppes post-Hunnic demographic shift to Oghur Turkic sheds light on the ethnic core of the Huns with emerging Oghur tribes like Akatziri, Onogur, Utigur, Kutrigur, Saragur, Bulgar, Sabir. The names of Hunnic nobles and clans also are of evident Turkic origins
Can we say the Huns are forefathers to Magyars, Turks, Kazakhs, Caucaisian turkic tribes? I don't belive mongolians are closly related to the Huns, eventhought some might have migrated along with the turco-mongol horde. The turco in turco-mongol stands for the turkic soldiers, the elite and ruling power was mongolian to start with. The turkic tribes split up from there on to 16 empires, including the Huns.
The Chinese historical records like the Records of the Grand Historian or the Book of Earlier Han called similar tribes Xiongnu 匈奴, but it's not clearly established that they were referring to the same people we today call Huns in Europe. Even if the Chinese name for Hungarians contains the same first character: 匈牙利.
I LOVE how accurate your pronunciation of Latin is! No one really knows what Latin sounded like, but people nowadays typically pronounce it as if it was Italian, which it was not. The way you pronounce it is in accordance with what reconstructive linguists estimate. You, as a history buff, likely knew all this already.
Great video, as always. As a young child in the early 1960s, my first impressions of Attila the Hun were formed while watching an episode of "The Dick Van Dyke Show," when Dick sat down at a piano in the writers room and started singing a little ditty entitled "I Fell in Love with Attila the Hun" ... I have tried in vain to see if there is a clip of Dick's performance that I could share as a link. Needless to say, the song was running through my head as an "ear worm" while I watched your video - a bonus feature to an ancient recipe and an intriguing glimpse into a now obscure corner of history!
I just found Kreppel's Attila song on YT ... it's cute and more ambitious than the one that Van Dyke sang (which was less show tune and more of a 15-second Gilbert & Sullivan ditty). So sorry that I can't track down a video clip of the Van Dyke version.
Still amazes me that there is a channel that is witty and combines my love for History and Food, only complaint is that its only a video a week, otherwise no complaints at all
I actually got long pepper in my cupboard now. I acquired it when you did the Parthian chicken, along with the hing powder (insanely powerful ingredient - user beware). But ya, that long pepper is SO cool! It is the thing I add to spiced wine now that just transforms it into a completely different experience. Just wow... The numbing sensation and the full body experience once your body sends it into the bloodstream... It's SO relaxing... Match that with caraway, peppercorns, a few cardamom pods and some coriander seeds, on top of the standard cinnamon, nutmeg, clove and orange.. Like, just add that whole gamut in there (to proper taste). Just... wow... Thanks, Max!
Love all your shows! Would love two shows, 1 on fancy or low tea and another on high tea, on a high table for those less well off, and often their dinner. A big tea time and tea interest for me! There’s tea -ware and tea and the food and the purpose of the specific tea events.
Max, my 8 year old son has been to the hospital three times in the last week and apparently watched your videos while waiting in the ER and came home and asked to watch your newest videos three times. If you didn't have a new video he asked to watch the most recent volcano or plant video. He recorded a video thanking you personally I can't get off my phone so I recorded another one thanking you and two other RU-vidrs personally myself
So stoked to see more ancient dishes! I would also love to see Jose trying the dishes with you. A second opinion if you will. Keep up the good work, love the channel!
Jose is lucky he gets to try ancient recipes made by a master class cook, I don't think I would be even half as proficient at replicating these recipes
For anyone looking for Saba/Mosto D'Uva Cotto abroad, try the greek equivalent, Petimezi. It's widely available in European Greek shops or you can get it online. It's reduced wine must, syrup-like and heavenly. Goes perfect on buttered bread.
8 This can be surmised by analysing the names of Hunnic princes and tribes. The names of the following Hunnic princes are clearly Oghuric Turkic in origin: Mundzuk (Attila's father, from Turkic Munc uq = pearl/jewel: for an in-depth discussion of the Hunnic origin of this name in particular see Schramm (1969), 139-40), Oktar/Uptar (Attila's uncle, Öktär brave/powerful), Oebarsius (another of Attila's paternal uncles, Arbårs leopard of the moon), Karaton (Hunnic supreme king before Ruga, Qarâton = black-cloak), Basik (Hunnic noble of royal blood, early fifth century, Bársig = governor), Kursik (Hunnic noble of royal blood, from either Kürsig, meaning brave or noble, or Quršiq meaning belt-bearer). For these etymologies see Bona (1991), 33. Three of Attila's known sons. have probable Turkic names: Ellac, Dengizich, Hernak, and Attila's principal wife, the mother of the crown prince' Ellac, has the Turkic name Herekan, as does another notable wife named Eskam. See Maenchen-Helfen (1973), 392-415. See also Bona (1991), 33-5, and Pritsak (1956), 414. Most known Hunnic tribal names are also Turkic, Maenchen-Helfen (1973), 427-41, e.g. Ultincur, Akatir etc. The cur suffix in many of these names is a well-known Turkic title and as Beckwith (1987), 209, points out the To-lu or Tardus tribes (Hunnic in origin) of the Western Turkish On Oq were each headed by a Cur (noble). Zieme (2006), 115, speculates that the title cur belongs to a pre-Turkic Tocharian stratum of the Turkic language, which, if true, again highlights the essential heterogeneity of Central Asian peoples and even languages. See also Aalto (1971), 35. In addition to this primary language (Oghuric Turkic), Priscus informs us that Latin and Gothic were also understood by the Hunnic elite. See Priscus, fr. 13.3, Blockley (1983), 289. The name of Ellac, Attila’s eldest son, is a corruption of the Turkic älik ( ilik ) meaning ‘ruler, king’. 21 Ernak/Irnik the youngest son also has the variation of the same suffix in his name. His name is probably Turkic är-näk , meaning ‘great hero’, with the suffix here functioning as an augmentation of the Turkic är-än (hero). 22 Thus the suffix -ik/ich was used in Hunnic to imply greatness (i.e. ruler or kingship). These names were, it seems, formal court titles rather than personal names. Kim, H. (2013). The end of the Hunnic Empire in the west. In The Huns, Rome and the Birth of Europe (pp. 89-136). Cambridge: Cambridge University Press.
This sounds so delicious and makes complete sense. Especially the Onions at the bottom. My Dad showed me the benefits of doing that when cooking Meats because it helps prevent sticking, helps keep the Meat moist, and adds flavor.
Naturally we also have more probable Turkic etymologies for these names, especially for those of Attila and Bleda. However, even if they were Germanic or Germanicized Turkic names," ,99 this does not allow us to make any hasty assumptions about the official language of the empire, if it ever existed. What Heather ignores is the fact that we have convincing or highly probable Turkic etymologies for the names of many of the other Hunnic kings and nobles before and after Attila, e.g. Mundzuk (Attila's father, from Turkic Muncuq = 'pearl/jewel'), Oktar/Uptar (Attila's uncle, Öktär = "brave/power ful'), Oebarsius (another of Attila's paternal uncles, Aïbârs = 'leopard of the moon'), Karaton (Hunnic supreme king before Ruga, Qaraton = 'black cloak'), Basik (Hunnic noble of royal blood, early fifth century, Bårsig= 'governor'), Kursik (Hunnic noble of royal blood, from either Kürsig, meaning 'brave or noble', or Qursiq meaning 'belt-bearer'). All three of Attila's known sons have probable Turkic names: Ellac, Dengizich, Hernak, and Attila's principal wife, the mother of the first son Ellac, has the Turkic name Herekan, as does another wife named Eskam (Ešqam = 'companion of the Shaman).102 It seems highly likely then from the names that we do know, most of which seem to be Turkic, that the Hunnic elite was predominantly Turkic speaking. However, in the western half of the empire, where most of their subjects spoke Germanic languages, the Huns may have used both Hunnic (Oghuric Turkic) and Gothic. Thus fief holders and royal family mem Ibers in the west who ruled Germanic tribes often bore Germanic or Germanicized titles (of great significance, as we will discover later on in the book), e.g. Laudaricus and Ardaric.105 Priscus, who is our only reliable source, being an actual eye-witness, tells us that at the Hunnic court Hunnic, Gothic and Latin were spoken, but with Hunnic always men tioned before Gothic. All three languages were apparently understood by the elite to some degree, so much so that Zercon the Moor could provoke laughter by jumbling all three together at a Hunnic banquet in the presence of Attila.107 There is, however, no indication anywhere that any of these three languages was the lingua franca. Kim, H. (2013). Notes. In The Huns, Rome and the Birth of Europe (pp. 30). Cambridge: Cambridge University Press. Haussig (2000), 277, suggests that Oult or Oulti is a Greek rendering of the Oghuric Turkic word for the number six. What is interesting is the fact that in names such as Oultizouroi and Ultzincur above we have clearly two elements Oulti (six) + the Turkic title Cur (noble), meaning ‘the six lords’. Kim, H. (2013). Notes. In The Huns, Rome and the Birth of Europe (pp. 159-275). Cambridge: Cambridge University Press. The core Turkic tribes of the Hunnic Empire from very early on all possessed different names: Akatziri , Alpidzuri, etc. in addition to their Hunnic identity. Kim, H. (2013). Introduction. In The Huns, Rome and the Birth of Europe (pp. 1-8). Cambridge: Cambridge University Press.
Ladies and gentlemen, it's the 'The Attila the Hun Show'!!!!!! This video is a perfect setup intro for the Monty Python skit, and John Cleese will forever be my Attila the Hun! 😁 Now I need to get me some sapa.
The fact of cooking meat between thighs and horses could be true. One of the oldest turkish recipes which is called pastirma (people in the west call in pastrami) was originally made by pressing meat between the saddle of the horse and the rider, it was back when turks were still nomadic. And in fact the name bastirma means “to be pressed/compressed” This is relevant as one of the most common theories of the origins of huns is that they were mainly of turkic descent
I was in the US Army for 30 years and spent a lot of time in Europe. When the system in Hungary changed, I was on a Military Liaison Team in Budapest. Hungarian (Magyar) food is spectacular! Pork, fish, poultry, beef and especially wild game dishes are epic in Hungarian culture. The blending of Magyar, Slavic, Germanic, and Turkish culinary art is to be experienced. They make outstanding wines of white, red and especially Tokaji, the "King of wines and the wind of Kings!" Palinka spirits are to be taken with caution. The Hungarian people are precise like Germans, warm and fun loving like Italians, and religious like Poles. What's not to love!
I just discovered your show! I LOVE it and have been binge watching every episode, and I'm buying your cookbook when I get paid. I gotta say that your reactions to the food are my favorite parts of the show. 😆 Keep it up and keep being your amazing, great humored, adorable self! ❤️
When I imagine people eating meat in antiquity, I often think about either completely burned meat or gray, hard as a stone slabs. Your ancient meat dishes always look so appetizing.
I learned last night that Mewtwo's character is heavily inspired by his Japanese Voice actor and that actor's most famous role. What was that role? The phantom of the opera. I'm worried about Jaime. I hope everything turns out okay.
Argentine here, the guy basically described what we do (and did) nowadays with asado, aka argentine barbeque. It requires you to use a grill, a regular grill, and make a rather small charcoal fire, no more than a thick layer of red hot, but with no fire, charcoal. You then have to hang it over the coal or on top of a grill and let it cook for a long time as it needs to be around 30-50 cms above the fire. Ideally you'll make it in an argentine brick parrilla but a regular grill that you can use with charcoal is good enough too
I really don’t know what I enjoy most, the recipes or the history. But Max you make it all wonderful ! I bet you are so much fun in person. You always make me laugh. Another great video! ❤️
After a tragic day at work, your video was just what the doctor ordered! Love that we've an Attila the Hun video, and that meat looked sumptuous 🤤 You've single-handedly ignite a love for history in me, to the point that I've started rattling off dates of different historical periods and events, and this is as someone who HATED history at school! I can't wait for my wages to become more steady so I can join the Patreon crew but until then, keep doing what you do because it's gold dust on here, content wise. Thanks for the fab video (I've already watched it twice!) and take care ❤️
Love your videos Max! About Pope Leo convincing Attila to leave: Catholic tradition holds that during their discussion, Attila saw a vision of the Archangel St. Michael standing above the city as it's protector and decided he wasn't going to mess with that. It probably is more realistic to blame lack of provisions and illness, but I also think he had the wisdom to not want to take on the Lord's Defender.
Since everybody's recommending Hun related reading, here's my two cents: Slave of the Huns by Géza Gárdonyi. It's a novel, I know, but hear me out. Even if it's just semi-historical, it gets most of its research remarkably correct, and it's just an enchanting story to boot. It even expands on some stuff that was mentioned in this very video (the entire first part is about the meeting of Priscus and Attila, for instance). If you wanna kick your feet up, give it a go.
I’ve made this twice now, with both beef and mutton, and it was delicious both times. This recipe is going on my list of go-to recipes, very simple and excellent results.
I've been looking forward to my lunch break all morning - not because of my lunch, but so I could sit down & watch this week's episode of Tasting History! 😁😁😁 edited to add 7:12 [Obi-Wan Kenobi voice] So uncivilized.
A bad crick in the neck 😂 Medieval art is the best isn't it ? Great episode as always, I didn't know a lot about Attila the Hun, so thank you for piquing my interest!
The Mosto Cotto (here in Puglia we call it Vincotto, or "cooked wine") is really good, we use it mostly for making all types of dessert but it is really good with meat! One of my favourite dessert that uses mosto cotto is called cartellate, they are simply fried pasta strip with sugar, honey or mosto cotto on them. You should give them a try!
