Feast

Feast Menu

His Excellency, Baron Lodinn asked for a meal that made everyone feel at home in Rivenoak, he also encouraged folks create things appropriate to their persona, so… welcome to my Italian family. In keeping with that theme, we’ll be enjoying a meal based on 15^th Century Italian recipes with a focus on welcoming foods for a cozy evening among friends and chosen family.

Italian meals from this era is typically begin with a sweet, followed a series of “cedenza” (cold) and “kitchen” (hot) dishes, finally finishing with another small sweet.

Please note, raising food costs and out of stock issues can be challenging, items may change based on availability.

• Dulcamine (fried dough with honey) (V, DF) [AT]

• Ricotta with Crostini (V)

• Olives (V, DF, GF) [P]

• Herbed Salad with Pears (V, DF, GF) [AT]

• Roast Pork with Composta (mustard relish) (DF, GF) [AT]

• Ravioli (cheese ravioli) (V) [M]

• Meat in the Florentine Style (Beef Stew) (DF, GF) [N]

• Chickpeas (V, DF, GF) [AT]

• Cabbage (sauteed cabbage with fennel and apple) (V, DF, GF) [AT]

• Roast Carrots (V, DF, GF) [P]

• Rice (V, DF, GF)

• Candied Nuts and Spices (V, DF, GF)

Allergan note: All items prepared in a kitchen where nuts and seeds are present. Vegetarian (V), dairy fee (DF) and gluten free (GF), while good separation practices will be observed, cross-contamination is always possible. Please contact me with any specific food questions.

Sources:

[AT] Anonymous Tuscan Cookery Book, Italy, ~1400

[M] The Art of Cooking by Maestro Martino of Como, Italy, mid-15^th C

[N] Neapolitan Collection, Italy, 15^th C

[P] Platina, Italy, 15^th C