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A tagliatelle made from gold that defines the official size of a tagliatelle, at the Palazzo della Mercanzia in Bologna (sh.itjust.works)

submitted 2 months ago by jxk@sh.itjust.works to c/mildlyinteresting@lemmy.world

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Image source: https://facciamoungiroincentro.blogspot.com/2016/07/palazzo-della-mercanzia.html

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[-] WoahWoah@lemmy.world 12 points 2 months ago

A lot of "traditional" national foods are like that, especially if you consider pre-columbian food traditions. If you just limit it to chocolate, tomatoes, sweet and hot peppers, potatoes, and beans, none of which were used or available in Europe until after importation, you see that it gets murky pretty quickly. Funny how we associate potatoes with Ireland, tomatoes with Italy, and chocolate with Switzerland when they're actually all indigenous American foods.

[-] Vivendi@lemmy.zip 2 points 2 months ago

What are some actual European foods that people ate hundreds of years before that?

[-] SlopppyEngineer@lemmy.world 6 points 2 months ago

From what I can find, there was a lot of barley, wheat, rye. Meat and fish. Peas, cabbage, apples, pears, grapes, honey, legumes, herbs, cheese.

Recipes turn out to be a lot of bread with cheese, meat or stews, with wine or beer. And also things like pancakes and other baked goods.

[-] funkless_eck@sh.itjust.works 3 points 2 months ago

Take veel other motoun and smyte it to gobettes. Seeth it in gode broth; cast therto erbes yhewe gode won, and a quantite of oynouns mynced, powdour fort and safroun, and alye it with ayren and verious: but let it not seeth after.

—Curye on Inglysch, IV.18.