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at the table Food in the Renaissance The origins of modern
cuisine go back to the fifteenth and sixteenth centuries, when
popular traditions were changed and enriched by the novelties
arriving from the New World. It was in this period that the
taste for the presentation of the dishes emerged. On the tables
of the most affluent families there appeared soups made with
stock or milk, rice and cereals, while the most prized meat
dishes were game and poultry. Dating to the same century was the
practice of wrapping the meat in a crust of bread dough. Then,
at the end of the fifteenth century, “Italian style” pasta
emerged: macaroni and vermicelli garnished with raisins or with
butter and salt, as well as the first filled pasta, the
forerunners of tortellini. Chocolate also made its appearance,
albeit only in the homes of the nobles. As always, even in the
Renaissance, the daily round of th