1700

In the middle of 1700 a real “gastronomic revolution”, started from France and spreading in all Europe, eliminates  the cooking of Renaissance Courts to create a modern cousine that discovers fresh food, vegetables, aromatic plants, the rigid borders of flavours, the wise matching among ingredients  and between food and wine. All these things  create a  contrast between the strong and spiced flavours of the past and the  sapient delicacy  of new sauces and they introduce  the new products arrived from America: potatoes, tomatoes, peppers, pumpkins, maize. In 1796 Reggio Emilia (a city in the centre of Italy) was the location of the second meeting of Cispadane cities and on 15^th October of the same year a “patriotic meal" was offered to Napoleon to people  of Novellara. In that period he was Chief of Italian Armada  coming from Reggio and he was visiting the positions of his soldiers set in the low plain among three cities: Novellara, Reggio and Guastalla. Among the dishes offered to Napoleon the most important one was made of  pumpkin tortelli (stuffed pasta)

During the 1700

a)     fresh food was not used

b)    there was a nutritional revolution

c)     past food was used

d)    people did not eat meat

During 1700                                                      

a)     they used to combine food and wine

b)    people ate without wine

c)     they used to combine food and beer

d)    fruit was not used

During 1700 Italian people prepared for Napoleon

a)     bean tortelli

b)    meat tortelli

c)     ham tortelli

d)    pumpkin tortelli