RENAISSANCE

Renaissance Italy had the more capable, famous and creative chefs in Europe and they bring the Italian cooking to the maximum degree of prestige and refinement. This  period is characterized by great  unique apparatus and performances on the duke and prince tables that rules the numerous little nations in Italy. A lot of medieval elements remain in the Renaissance cooking, as the large use of species and sugar in salted dishes, the big diffusion of roast beef, stuffed pasta, cakes or the use of light sauces, made of fruit or aromatic plants. These  used as links or condensers the soft part of the bread, toasted bread, flours, almonds and eggs sometimes flavoured with the adding of acid juices and perfumed with species mixture. During the Renaissance you can note a real passion for the giblets of animals for slaughter, birds and fish. There is also a big variety of stews and stuffed pasta. Also milk and its products are used a lot: butter became important as lard, milk cream is very appreciated and different kinds of cheese are introduced. Fruit and citrus are flavouring basilar elements and fruit in general acquires an important position among the dishes served to open the meal.

During the Renaissance

a)     Italy had no good chefs

b)    Italy had a lot of very good chefs

c)     There were no good chefs in Europe

d)    Europe was invaded by good chefs

During the Renaissance

a)     Italians  loved simple pasta

b)    Italians did not eat pasta

c)     Italians ate a lot of pizza

d)    Italians loved stuffed pasta

     During the Renaissance

a)     fruit was the final dish of a meal

b)    fruit was not used

c)     fruit was one of the first dishes of a meal

d)    fruit was not very good