Venanzio Fortunato e il “goloso di Reims”

The article analyses a gloss in the manuscript Par. lat. 9347 (Reims, 9th century) containing the Carmina of Venantius Fortunatus. The gloss interprets the term grafioli as a culinary dish made of stuffed pasta, cooked in fat, rather than in the technical meaning of “graft” related to arboriculture. The origin of the term is explored, hypothesizing a Germanic derivation (krâpho/krâfo) and its early romanization. A possible connection between the term grafioli and the Italian “ravioli” is highlighted, analyzing the linguistic and culinary evolution of the term through the centuries. Furthermore, the cultural and linguistic context of the gloss is discussed, suggesting that the glossator associated the term with medieval community food traditions.