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Long long ago, in a country far from here, an exquisitely refined people started to experiment with food .. |
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Roman Cuisine: the Republican Era
Romans of the Republican Era were a sober people of frugal dietary habits: they usually had two meals a day, prandium, or breakfast and supper. The custom of a breakfast of cereal, honey, dried fruit and cheese was gradually introduced. For a long time the most widely consumed foods were boiled cereals (a kind of mush), legumes such as broad beans, lentils, chickpeas and lupins, vegetables of various types, bread and cake. The diet also included fish, game from the hunt (only eaten on festive days and there was no raising of livestock), milk, cheese and fruit. Why? Because these were the easiest foods to grow or hunt |
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Cuisine in the Middle Age
The Barbarians invaded Italy from the 5th century A.D. Their cuisine was completely different and included much more protein and carbohydrates (which we imagine gave them their stereotypical rather stocky figure) and was considerably different from that of the Romans. The Barbarians feasted on plentiful roast meats, stuffed pastries and pies (yes, primitive pies).
The Italian population was reduced to poverty and servitude. As such, food was rather poor and consisted of cereals, milk, cheese and vegetables.
Gradually, culinary art began a revival (especially after 1000 A.D.) in the agricultural centers around the monasteries where the famished and terrorized population had taken refuge. The general tendency was to make food healthier, more appetizing and digestible, eliminating elaborate preparation and introducing more fresh fruit and vegetables – again, why not take advantage of the beautiful climate.
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Cuisine in the renaissance
The 15th and 16th centuries were a particularly fortunate time for Italian cuisine. Because of the variety of food now being produced, those preparing it (often monks who had plenty of time on their hands) spent time and care making it perfect. There was also a greater richness and foods such as soups, grilled, roast and boiled meats, meat pastries, fish, vegetable (also in oil) and refined salads, almond-based sweets, pine-nuts and candied fruits; cane sugar (then still expensive) began to be more household storeroom items, at least for the middle and upper class. Of course Renaissance court banquets were famous for their enormity and refinement, whilst the food of the common people remained rather simple: beans, lentils, chickpeas, buckwheat (used to prepare soups and porridges) as well as eggs, cheese and mutton – a simple diet, yet healthy, fresh and good quality – just what Italian food stands for today. |
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The Spice Trade
There was already a spice trade in the Early Middle Ages, but this really intensified after the Crusades. Demand was as much for cooking as for medicine. Alongside the fascination of rarity and high price, spices had other more practical and important qualities: the preserving of meat and fish for longer periods and the flavoring of otherwise bland foods besides. There was also an obligatory route for spices fixed, as with other prized merchandise, by customs and taxes. For many years the last lap of the journey was the monopoly of the great Venetian merchants and bankers. |
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Cuisine in the 17th, 18th and 19th Centuries
In 1492, Italian explorer Cristiforo Colombo discovered the new continent that was to be America. However, ingredients such as vanilla, tomatoes and cranberries, which originated in America, only became common household items in Italy in the 17th century. During the next two centuries, these ingredients were perfected (by no less than the Italians). This is the time of the real Italian home style cooking! |
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20th Century Cuisine
In the last few decades Italian cuisine altered as a result of rapid and profound changes in lifestyle. The involvement of industry in the food sector and the subsequent improvements in preparation, conservation and distribution led to modifications of the old system and a raising of food standards but perhaps at the cost of a certain loss of flavor in meats and fresh vegetables. Italian cooking, with its adaptability in preparation, remained resistant to this, as well as keeping up with the pace of 20th-century life. Italy therefore remains a country with a noble culinary tradition and is renowned abroad as such. Where else in the world do people shut up shop for three hours during the middle of the day so they can eat with their families and snooze to digest afterwards! |
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Gastronomical Revival in the Feudal Courts
Around 1200 A.D. life in the courts became less difficult; commerce and social life resumed and the feudal lords frequently organized celebrations, feasts and tournaments. At the most important meals, the courses were legion but cooked and served with no variety or cohesion. There was an endless series of roast meats seasoned with a garlic sauce (garlic, herbs, sweetmeats and almonds). The meal was finished with cheese and fruit. There was little change from Roman cuisine, but the spices of the East were beginning to arrive in greater quantity and their exotic aromas starting to scent the food - a prelude to coming refinements. |
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Culinary Art and Etiquette in the Renaissance
Italian cuisine reigned supreme from the end of the Middle Ages to the 17th century and had a notable influence abroad. In particular, Catherine de` Medici popularized Italian recipes (especially sweets and ice cream) in France on her marriage to the future King Henry II. It was also in this period that the first menus and rules for courses were printed and table manners were improving, albeit very slowly. Within this latter context, the Italians were the educators of Europe and the famous ´Galateo` by Monsignor Della Casa was quickly translated and distributed abroad. The principal innovation was the use of individual cutlery. |
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• We can cater for any event , small and large.
• We make cakes for every occasion from weddings, to birthdays and all other special celebrations
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