![]() Wine was always diluted with water or ice, and could often be flavored with spices, honey or licorice. Some common grapes of that era include prosecco, lambrusco, sangiovese, malvasia, nebbiolo, albano and chianti. ![]() Grape vines were easy to grow all over the country, and even peasants could make their own wine. The wealthy could afford elaborate pastries, pies and fritters. ![]() There were charitable organizations who helped make sure the poor were fed, and much of that food was bread. If it was a bread made from mixed grains, it was only suitable for the poorest of Italians. By this time in history, white bread was common, but the whiter the bread, the more expensive it was. Bread was the main source of calories for the poor, but it was enjoyed by the wealthy as well. But both depended on two things: bread and wine. In general, food was a major differentiator between the nobility and the peasant classes. pheasant gilded with gold, or perhaps a rare meat, such as turkey) would be reserved for the most important people at the table. The courses could sometimes include as many as 100 dishes each, which meant that a very fancy feast for the Pope or an Italian prince may have as many as 1,000 dishes served throughout the meal! But not everyone would be served each dish-the most luxurious dishes (e.g. It was common for many courses to be served at each meal, often up to ten or twelve courses. ![]() For grand occasions, the banquet also provided dancing and entertainment which might often be followed by additional drinks and desserts. ![]()
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