Renaissance sugar

Food in the Renaissance cuisine

The sugar It was for Renaissance Italian cuisine an obsession.

Practically, it was added to any dish.

From appetizers to dessert, through the first, the seconds and contours, there was no dish that foresaw a generous sprinkling.

In reality, there were many novelties that concerned the gastronomy of the fifteenth and sixteenth centuries, but rather the use of immoderate salt cake, expression with which indicated the sugar cane, only then known, It was one of the most revolutionary.

Hence also it arose the impulse to confectionery completely renewed compared to the past.

The reasons that brought the sugar to such a resounding success were different.

Among the most important the fact that it was able to balance perfectly the rooms used for storing food and the chance, combined with the citrus juice or vinegar, to give life to sweet and sour flavors, a fashion of the period.

And to think that until then sugar, although known, It had only been used in the pharmaceutical field as a spice officinale.

The use of sugar in the kitchen but only about Italy, as in the rest of Europe he continued to abound in miele (see also (Photo gives: