This is the cookbook of the Museo di Palazzo Davanzati and comes from the material produced in the period 1980-1990 by Maria Fossi Todorow in collaboration with Mina Bacci, Chiara Baldasseroni, Maria Paola Masini, Maria Luisa Selvi and Cristina Valenti. The cooking culture of Medieval Italy is realized in color reproductions of works by Lorenzetti, Buoninsegna, Cennini, and many others. Kitchen utensils are described and illustrated, and some original, hand-written recipes are faithfully reproduced, deciphered, and translated into English: Porrata Bianca (White Leek Porridge), Pollastri Affinocchiati (Baby Hens with Fennel), Torta di Gamberi (Crayfish Tart) and Fichi Ripieni (Stuffed Figs).