SAUCES IN MEDIEVAL CUISINE
Not used as much in today's cooking, but an integral part of each banquet and served to accompany boiled and roasted meats.
{Ligurian walnut sauce with fresh pasta. Image Attribution via A small kitchen in Genoa}
Buongiorno amici:
As previously mentioned in other articles, sauces were essential in medieval cooking. They often and willingly served to cover up the wild taste of the game and the acidic taste of poorly preserved meat. The sauces were an integral part of every banq…
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