Tracta (dough)
Tracta, tractum (
.What exactly it was is unclear:[2] "Latin tracta... appears to be a kind of pastry. It is hard to be sure, because its making is never described fully";[3] and it may have meant different things at different periods.[3] Laganon/laganum was at different periods an unleavened bread, a pancake, or later, perhaps a sort of pasta.[4]
Tracta is mentioned in the
It is also mentioned in Cato the Elder's recipe for placenta cake, layered with cheese.[7]
Athenaeus's Deipnosophistae mentions a kind of cake called καπυρίδια, "known as τράκτα", which uses a bread dough, but is baked differently.[8]
Some writers connect it to modern Italian
There is a modern Greek leavened flatbread called lagana, but it is not clear when the name was first applied to a leavened bread.
Notes
- ^ τρακτὸς, τρακτόν "dough drawn out or rolled for pastry," Henry George Liddell, Robert Scott, A Greek-English Lexicon, on Perseus
- ^ Charles Perry, "What was tracta?", Petits Propos Culinaires 12:37-9 (1982) and a note in 14
- ^ ISBN 1135954224, s.v. 'Pastry', p. 251
- ISBN 1135954224, s.v. 'Pasta', p. 251
- ^ Joseph Dommers Vehling, editor and translator, Cookery and dining in imperial Rome (1936, reprinted 1977), p. 127
- ^ a b Charles Perry, "Old Non-Pasta", Los Angeles Times March 05, 1997
- ^ Cato the Elder. "De Agricultura"., section 76
- ^ Athenaeus, Deipnosophistae 3:79
- ISBN 9780231519441.
- ^ Vocabolario Etimologico Pianigiani, 1907, s.v. lasagna
- ^ Clifford A. Wright, "The History of Macaroni"