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In the 15th century, Maestro Martino was chef to the Patriarch of Aquileia at the Vatican.
His Libro de arte coquinaria describes a more refined and elegant cuisine.
He wrote a poem that spoke of using "top quality and seasonal" ingredients.
He said that flavors should not be masked by spices, herbs or other seasonings.
Meats and fish would be smoked, dried or kept on ice.
Brine and salt were used to pickle items such as herring, and to cure pork.
His book contains a recipe for Maccaroni Siciliani, made by wrapping dough around a thin iron rod to dry in the sun.
The macaroni was cooked in capon stock flavored with saffron, displaying Persian influences.
The Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers.He placed importance on simple preparation of fish.Simplicity was abandoned and replaced by a culture of gastronomy as the Roman Empire developed.Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. Many dishes that were once regional, however, have proliferated with variations throughout the country.