Late medieval Papal breakfast pie

This recipe is from the Riva del Garda manuscript of Maestro Martino's Libro de Arte Coquinaria (The Art of Cooking) from around 1465. It is an elaborate and very, very rich pie filled with cheeses, butter, capon, veal, eggs, saffron, ginger, sugar and cinnamon (which are typical of the upcoming Renaissance) apparently destined to be served at the Pope's court. I have scaled down the recipe to household quantities.
From the 15th century onwards the term "colazione", meaning breakfast in modern Italian, was divided into "prima colazione" = breakfast and "seconda colazione" = lunch, so this dish could be for lunch either, or maybe a brunch. ;-)
You need: flour, salt, butter, semi-soft cheese, grated parmesan cheese, chicken breast, veal belly, eggs, milk, saffron, ginger, cinnamon, sugar, breadcrumbs, rose water, bay leaves and pine nuts
You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) or "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian).
Music: Suonatore di Liuto by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License