Renaissance pastry

Sumptuous and varied Renaissance pastry

What characteristics did the Renaissance pastry?

If this art in the Middle Ages had been virtually confined between the walls of the monasteries, from '500 it came into vogue and also spread among the population.

The discovery of America radically changed the gastronomy and European eating habits (see also: https://www.pilloledistoria.it/12401/storia-moderna/lo-zucchero-cucina-rinascimentale).

Some foods until then strangers came to our tables not to leave ever again.

However tastes were different and some traditional South American dish was modified, even the desserts.

The typical Pre-Columbian chocolate, just to give an example, It was considered too spicy.

The European Renaissance pastry made extensive use of vanilla e sugar, but also the cacao He entered overwhelmingly in the dough.

The enhancements?

first they are reported in the confetti, more or less the same as we know it today, and the candied fruit.

A sweet which also was the most popular was the so-called “Milk snow”, made with whipped cream, sugar and various spices, very similar to today's Chantilly cream.

Finally he began to experience the marzipan, made with almonds, a delicacy that we know too well today.

The general we can say that the Renaissance pastry was quite rich and much less repetitive and monotonous than that of previous centuries.

Besides the novelty, however,, He continued to successfully prepare cakes, biscuits and waffles more traditional flavor (photo: blog.giallozafferano.it).