THE HOUSE OF SAVOY’S MENUS

The House of Savoy  is one of the oldest royal families in the world, being founded in year 1003 in the historical Savoy region and  through gradual expansion, it grew from ruling a small county in that region to eventually rule the Kingdom of Italy from 1861 until the end of World War IIThe menus of House of Savoy were generally characterized by a nice but  rigorous and simple  graphic that was supported by a gastronomic very high and interesting content. The dish list was still written in French until 1907 when King Vittorio Emanuele II decided to use Italian for Court menus. Studying them we can see that the  gastronomic preparation variations were more than 500 a year. House of Savoy chefs inserted numerous elements of Italian regional cooking  and  the best Italian products in the lists. It is important to underline the difference between official occasions and private meals. Savoy's lunches and dinners did not differ much  from those of their rich subjects. When King Vittorio Emanuele III became king (1900) there was a strong difference between King table and high Italian middle class.. During the official events they had a more sophisticated cooking, with an international and refined taste that could satisfy European diplomacy and foreign guests.

The menus of House of Savoy were

a)    rich in details

b)    simple and elegant

c)    very rough

d)    inexistent

 House of Savoy meals

a)    were full of regional products

b)    did not use regional products

c)    only had French products

d)    only have Italian products

With  King Vittorio Emanuele III

a)    cooking became poorer

b)    cooking became more sophisticated

c)    menus were poorer

d)    people did not like Savoy cooking