A series of meetings as part of the exhibition "canteens and Renaissance banquets in Udine" to learn about and taste what was being served on the Board of the great noble families and other towns Savorgnan Renaissance.
Each meeting begins with a guided tour of the exhibition, in order to know the habits of the kitchen and the table between ' 400 and ' 500. Subsequently, at the House of the Peasantry, theexpert on ancient recipes Elisa Pallavicini will explain how you played a Renaissance banquet and will introduce the dish to be proposed from time to time for tasting. The dishes, drawn from the recipe book "De honest voluptate et valetudine" by Bartolomeo Platina (1480), are selected from the same Elisa Pallavicini and manufactured by chef Roberto Gruden, connoisseur of historical cookbooks, with ingredients and methods of preparation of the Renaissance, to offer a taste as close as possible to the tastes of the time. Will accompany the taste a glass of wine, which is also responsive to wine taste of the time.The courses, in the four meetings scheduled, would make up an entire Renaissance menu "meatless"; at the end of every taste visitors will be also supplied the recipe Renaissance dish.
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Groups and associations can apply for and book tours with tastings in other dates.It ' also provided a path aimed at schools specalistiche the sector in which an operator, a graduate of the Institute take the students through the guided Stringher targeted, the exhibition and tasting, assisted by teachers who, at the time of booking, will agree on the tasting by choosing among those offered the dish sees fit in relation to the curriculum.