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FOOD AND GOOD SOPHISTICATED FOOD

The trade in foodstuffs procured the significant royalty income, which is why the government authorities should be careful of counterfeits. In fact, the opportunities to defraud consumers were numerous. The wine was one of the goods that could be tweaked easily. In Lille the servants of the Duke of Burgundy Philip the Good preferred to buy wine by the monks because their social status was no guarantee of good wine and not altered. Managers instead of taverns were often accused of selling poor quality wines at higher prices or to lie about the origin of them. The magistrates of the city forced then to the tavern to taste their wines from a sommelier authorized to determine whether the products had been tampered with or not. In Bruges whenever a landlord wanted to sell the wine of a new barrel, he saw two men come into his shop, a wine taster that occurred if it was suitable for sale and an officer who had the task of measuring the size of containers in which he was paid. In addition to the winemakers another category to which the authorities had to pay attention was that of the butchers, it was not uncommon that sold beef, claiming to be castrato. All these control measures also translate into concern for public hygiene, as noted in the municipalities of Piedmont, where, in particular, butchers had to submit to very strict rules: was forbidden to leave out of their shop even the entrails of animals had to be closed in a bucket and dumped in a river outside the city.

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THE BISCUIT THE SAILOR

explains the author of "Journey to the Holy City of Jerusalem", the staple food of those who worked on ships or soldiers embarked on the galleys had a biscuit "of bread baked Twice (bis-cooked) to prevent mold and be able to remain edible for a hard year. " This storage capacity gave the "sea biscuit" a key place feeding of travelers. The laws enacted by the government of Genoa in 1338 forced the owner of a vessel to ensure that every single member of at least 800 grams per day of cookies. The purchase of these cookies (similar to pancakes) could be expensive if the government decided to initiate a large-scale naval campaign. In 1336 the Bardi of Florence to supply France with 2000 tons of biscuits. In some seaside towns' shops became numerous manufacturers of biscuits to the point to occupy whole streets, in Cagliari, there was a "way of the cookie jar," where the owners of the shops were forced to work at night to avoid to occupy the public ovens by day assured the people of the town needs bread.

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A MENU 'Rich for a special event.

1366: the feast for the wedding of Lionel of Antwerp to Violante Visconti.

Menu

• Prima Porta : BE SERVED GOLDEN PORCELLI and is presented 12 pairs of hounds with collars and golden silk strings.

• Second door : BE SERVED AND HARES GOLDEN GOLDEN LUCCI.

• third door : A LARGE LEATHER GOLDEN GOLDEN TROUT WITH YOU AND ARE PRESENTED WITH DOGS ALANI VELVET COLLARS.

• fourth port : GOLDEN quails and partridges.

• fifth door : DUCKS AND GOLD WITH GOLDEN AIRONE Golden Carp and is presented TWELVE Peregrine HOODED VELVET PEARL.

• SIXTH SCOPE: beef CAPPONI AND FATS WITH GARLIC AND STURGEON IN WATER.

• Seventh Gate: CAPPONI and meat with lemon juice and tench with lemon juice and presented twelve suits of armor Carousel.

• OCTAVE RANGE: tablet OF BEEF WITH CHEESE AND EELS OF GROSSE tablet.

• Ninth Gate : JELLY MEAT AND FISH GELATIN AND IS PRESENTED twelve pieces of cloth and twelve GOLDEN silk cloth.

• TENTH SCOPE: KIDS AND PAPER ROAST, ROASTED FISH LAKE.

• ELEVENTH FLOW: IN Civiero hares and deer (WET onions, meat and wine).

• TWELFTH SCOPE: venison, BEEF AND FISH FACTS ARE PRESENTED IN SIX dough and Steed SMALL, BEAUTIFUL, AND GREEN HOODED VELVET SILK with pendant.

• thirteenth door : CAPPONI and pullets WITH APPLES AND YOU WILL BE PRESENTED Steed small, beautiful, BRIDLE WITH GOLD AND GREEN HOODED VELVET SILK with pendant.

• FOURTEENTH SCOPE: ROAST rabbits, peacocks, swans and roasted eel AND ARE Basin has a beautiful silver with a clasp, a ruby, a diamond, a pearl, WITH FOUR FINE SILVER GOLD BELT.

• FIFTEENTH SCOPE: HAS SERVED MANY CHEESE.

• SIXTEENTH SCOPE: GIVE YOU THE FRUIT AND ARE SUBMITTED TO THE LOCAL HORSE seventy BARONI AND SOLDIERS .

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medieval recipes, XIV CENTURY.

CAPON IN SALSA JANCA

a fine of 3-4 kg capon, capon sale.Far prepare the butcher, advising him to tie it well. Season with salt inside and out and roast it over moderate heat (180 ° -200 °), calculating 18-20 minutes per pound. The oven should not be too hot to avoid the capon turns too quickly and does not dry out the meat the surface. Sprinkle with the fat dripping. Check the cooking point pricking the thigh with a great August If the sauce that comes out is still rosy, the capon is not yet fully cooked: the sauce, in fact, must be incolore.Tagliare the pieces and salt lightly. Before you bring to the table, washed down with a spoonful of sauce. Serve accompanied by two sauces, one with the sauce, the other with the sauce janca.

Salsa janca

2 slices of bread, 1 egg, 25cl of meat broth, 2 tablespoons of apple cider vinegar diluted in 2 tablespoons water, ½ teaspoon of melegueta (replaceable with black pepper), crushed in a mortar, ¼ teaspoon ground ginger, ¼ teaspoon pepper, 1 pinch of saffron stigmas, salt. Finely crumble the bread by putting it in a grinder or blender. Beat the egg and add to bread. Allow to soak for a while. Stir in the broth hitting everything with a whisk. Mix the spices and add to the preparation, then add the verjuice (vinegar and water) or a mixture of lemon and water. Place over heat and bring to a boil, stirring constantly with a wooden spoon. When it thickens, remove from heat. Season with salt to taste and serve.

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BREAD IN MEDIEVAL

Men of the Middle Ages had the capacity, especially in times of difficulty food, bread is not only to transform into different types of grains, but as we shall see, to get some beans and flour baking frutti.Il proceedings began with the 'sifting', which is separated from the bran flour was used for which a special instrument called "Tumble", he then proceeded to mix the flour with warm water until it obtained a ball of dough was leavened in a closed container overnight : This was called the "growing" and needed to rise the next mass. A small amount of this mixture was kept aside and was used to successiva.Inizialmente leavening bread was sold to size and looked like a large dome. There was a form of value of money, a larger shape or double and another smaller one called offering. Then the price began to be dictated by the type of flour used: undoubtedly the most expensive bread was bread wheat as the Provencal "pain de bouche," light and soft, then there was the bread medianus "obtained by mixing wheat and grains lower and finally the poor quality of bread made entirely from corn waste. The most original loaves, however, were those that were produced in times of famine, those who Camporesi called the "bread wild" , You do not hesitate to make bread with raw materials that were not cereals between those that had the most success was the chestnut. This plant of European origin, most common in Italy, France and Spain, began to be cultivated since the time of the Roman Empire and after a period of stasis, began to spread for the second time after the year one thousand. The phenomenon of the chestnut bread was such a scale that some scholars have coined for this fruit, the espresssione "chestnut civilization." This "civilization" can be identified with the peoples of the high hills and mountains, especially those including between 300 and 1000 meters, since this is the end of natural spread of the chestnut harvest castagno.La was through "beating", or after you eat fresh, or they proceeded to dry in order to get the flour. This operation was done in the "squeegee", a building built in the woods, which had a lower level used as a furnace. The flour obtained had the distinction of having more than just starch and sugar consumed fresh chestnuts, and could, therefore, to ensure that the organization a viable alternative in case of lack of other food substances. Since its flour, in addition to bread, you could make a polenta sweet taste and also make the "Chestnut", a typical Tuscan dessert that is still oggi.Un other types of bread, for its peculiarities, certainly deserves consideration is that obtained from barley. For the low gluten content, the lack of elasticity and thus its difficulty to rise, barley did not lend itself easily to the bakery and its consumption was quite rare. It is used only in times of crop failure, but the same can not be said of many hermits and philosophers, who consumed it is precisely because of that 'drought', for which he was so disliked. As a capable, according to the mentality of time to dry the damp mood, this type of bread became the food of choice for all those who, through the mortification of physical pleasure, seeking detachment from the world.

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TUNA IN SAUCE YELLOW

Tuna is a fish that is found in the sea and in marine ponds of Languedoc, which has no bones but to plant and which has a thick skin. It should be cooked in water and is eaten with the yellow sauce.
Ingredients: 800 g tuna slices or in one piece, 15 g of salt per liter of water.
Procedure: Wash and dry the fish. Place in cold salted water, bring to a boil and let simmer for 15-20 minutes. Check the cooking the tip of a knife. Arrange in a dish, pour the sauce poivre Jaunet that yellow and serve immediately.

Salsa yellow

Take ginger, saffron, toasted bread soaked in water and boil cabbage thin. When it rises to a boil, add the vinegar.
Ingredients: 1 slice of bread, 15 cl of cabbage soup, or even water, 5cl of good vinegar, ½ teaspoon of ginger powder, 1 pinch of saffron stigmas, salt.
Procedure: remove the crust from the bread and roast it. Soak in the broth. When fully softened, press it carefully, add the spices in this soup and put it on fire. When the lever boil, add the vinegar and simmer until it thickens. Season with salt and, if necessary, adjust the seasoning. If you want to get a smoother sauce, it can be to sift through. Served at around the fish.

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THE FOOD OF THE CLOWN IN THE MIDDLE AGES

Explain the feeding practices of the rural world is extremely difficult, because the kitchen of the poor has not been written and to rebuild it, we must necessarily resort to evidence or archaeological or distributed information in censuses, in wills, inventories in the post-mortem or those detectable in the documents that tell us about the funeral banquet. The census indicates the share of agricultural production due to the lord by his employees but not their habits alimentari.Fino the late thirteenth century rents in kind were made of easily transportable quality products: wheat, wine, poultry, ham, salted fish formaggi.Per and the farmers and small landowners these food items were almost luxurious, the payment of rent for some, and the need to obtain the money, forcing them to consume as little as possible and reserved to the families banchetti.Molte farmers were trying to take from the lands that they cultivated the products they need and buy on the market only those who could not produrre.Il diet of poor rural classes was more modest in France in 1268, the ration for a married couple subject to chores consisted of a loaf of bread from 2.25 kg, 4 liters of wine and 200 grams of meat or bread eaten by peasants uova.Il was made with less expensive grains such as barley and rye, and had a dark color. As for the wine it has advantages that made him attractive to the rural lower classes, a considerable nutritional value, antiseptic properties and effects euforizzanti.Riguardo consumption of meat, it must be said that the country underwent a significant change in diet between low and high Middle Ages Middle Ages until the ninth century the cottages were able to meet their requirements for meat without problems, but with the gradual closure of the spaces of hunting was much more difficult for them procurarsela.Tuttavia the pig continued to be important in the diet farmer, sheep and geldings were eaten when they were rather old after they had exhausted their ability to produce wool and latte.Anche food legumes were important, so are beans, lentils and chickpeas often appeared on the tables contadine.Negli kitchen gardens were cultivated a wide variety of vegetables: cabbage, onions, garlic, leeks, turnips, spinach and pumpkins. The picture is completed by the collection, in fields and woods, asparagus, watercress, mushrooms and some plants herbs, like marjoram, thyme, basil, bay leaf, fennel or salvia.Con legumes, vegetables, small amounts of meat, fat or oil rarely, and pieces of hard bread or flour, farmers prepared soups or stews, hot dishes, which were accompanied by the bread and wine. In the days of penance, the meat was replaced by the cheese, the dried fruit, eggs or fish oil and fat of oliva.In rare occasions, almost always in conjunction with the great liturgical feasts, to make up for the day penance and to break the monotony of everyday farming families improve their meals, they organized the banquet in which the meat (usually sheep) was accompanied by local seasonings (garlic and onion) and even in some rare cases, it was seasoned with spices (pepper), fresh fruit but was not particularly appreciated.