| |

Inferno by Dan Brown (Food Reference List)

Dan Brown’s new novel Inferno arrived in bookstores May 14th 2013. While he often doesn’t mention much food, afterall the characters are running around solving mysteries and trying to save the world from destruction, this time in Inferno, Dan Brown’s mentioned particular dishes. I’m sure many bookclubs and food lit lovers are thrilled!

Download the pdf version of this printable menu for Inferno by Dan Brown here or by clicking on the image Printable menu for Inferno by Dan Brown | Food in Literature

Below is the list with additional descriptions.

Drinks

Dan Brown's Inferno Menu

Coke.

Bombay Sapphire (gin). Just match it with some tonic water and a slice of lime!

Scotch.

Mineral water.

Prosecco. An Italian sparkling wine.

Limoncello. An Italian lemon liquor. It can be served chilled by itself or used in a cocktail.

Champagne.

Wine.

Coffee.

Beer.

Turkish coffee. Typically you use an ibrik to make turkish coffee, however, as this recipe from about.com states, you can use a small saucepan if that’s all you have.

 

Food

Lampredotto. A peasant dish from Florence, using the abomasum (a fourth stomach from a cow). Typically cooked in water with tomato, onion, parsley celery and spices. I’ve yet to find this abomasum in Australian meat markets. It’s commonly found as a sandwich if you visit Italy. Lampredotto was supposedly Dante’s favourite dish. This, of course, makes me curious. Was this actually written down somewhere? Or was it just assumed, since it was a traditional Florence dish, that because he probably ate it, he loved it?

Roasted olives. Check out this recipe from La Fuji Mama and her recipe for roasted olives.

Crackers.

Bags of pasta.

Assortment of sandwiches.

White pizza. Also known as pizza bianca. Typically made of pizza base topped with olive oil, salt and rosemary. It can also mean a pizza made with no sauce, just cheese and toppings.

Dan Brown's Black Spaghetti from Inferno
image: brytontaylor.com

Seppie al nero. Also known as Nero Di Seppie. a traditional Venetian recipe, of cuttlefish/squid cooked in it’s own black ink. It often is served as risotto or spaghetti. We tried the spaghetti version here.

Bread.

Pasta.

Turkish delight. A sugary starchy sweet typically flavoured with rosewater, with some varieties including hazelnuts and pistachios.

Spices mentioned: Indian curry, Iranian saffron, chinese flower tea

Pungent mushrooms.

Bitter roots.

Chestnuts.

Similar Posts

2 Comments

  1. Just discovered your food in literature site. Lovely. I was looking for something “bookish” for my book art dinner party. We’re drawing out books that we want to “recycle” and use them to make book art. Thanks for the inspiration.
    Diane under the snow in Ottawa

Leave a Reply to Bryton Taylor Cancel reply

Your email address will not be published. Required fields are marked *