Food in Florentine Times

A Wedding Feast

Ravioli of Herbs, Pork, and Cream Cheese, fried and rolled in sugar
Veal
Pie made of pork, chicken, ham, onion, herbs, parsley, dates, almonds, flour, spices, saffron, cheese, eggs, sugar, and salt"

Banquet for Eleanora of Aragon at the turn of the century*

Imperial Eagles in Sugar (?)
Gilded oranges (yes, with gold)
Crabapples
Minced chicken livers
Capons in white and purple sauces
Capons in gelatine
Capons in parsley sauce
Geese and Live Bear (?)
Peacocks, rabbit, lamb, pheasant, a whole deer
Sturgeons, eels
Almond soup, marrow soup
Tarts, ices, fruits, and marzipan

Ordinary people made do with bread and vegetable soup most of the year. Middle-class people added cheese, milk, and butter, but had meat only on Sundays. Breakfast for this class might consist of bread, fruit, cheese, and spreads. Dinner might be "salad, bread, fruit, cheese, soup, sausage, vegetables" -- and lots of pasta.

Grapes, pears, melons, and figs were well-known to the Florentines, plus many different kids of pasta, cheese, and soups. They had dozens of ways to prepare meats and fish, as well.

Sources:

Daily Life in the Renaissance, Charles Mee, Jr. McGraw-Hill: 1975.

This page last updated: July 10, 2009

All text copyright Vangelista di Antonio Dellaluna, except where otherwise noted. All portraits are understood to be copyright- free and are presented as research aids only.