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Friday, 28 July 2017

Italian Renaissance Cooking

One aspect of the Italian Renaissance, the revival of classical culture was that during the first half of the 16th century the Italians lead the way in culinary arts. The upper and middle classes dined in elegant style on recipes such as thick slices of beef fillets with garlic and mushrooms and pasta dishes such as lasagne or ravioli. Truffles had returned to popularity after centuries of little use as it was felt they were a manifestation of the devil. Such delicacies were being served in a manner befitting the affluence of the household, the dining table being decorated with fine tablecloths, earthenware, and silverware.

Vincenzo Campi - The Fruit Seller.

For the poor cereals, in the form of bread, cakes, or pottage, were the mainstays of most diets with the addition of a few vegetables, such as beans and cabbage. Meat was only eaten on feast days or on special occasions. The peasants usually sold the dairy products they made, they couldn't afford to eat them themselves.

Source Food For Thought by Ed Pearce

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