14 Century Italian Foods

Italian food has developed a great deal over the centuries. The typical Italian fare we all enjoy today did not come about until the 1800s, and is derived from many years of various influences from surround countries, wars, captors, as well as different food preservation measures.

Fourteenth century Italian foods consisted of a variety of vegetables, meat, fish, and of course spaghetti. Since modern day refrigeration did not exist in the 14th century, Italian foods had to be preserved by salting, pickling, drying, smoking, or packed in ice. Honey, sugars, and liquors, were used to preserve fruits. Salt cod, also known as Baccala, pickles, dried spaghetti, and cured pork and goat meats were all popular foods in the 14th century. Tomatoes, rice, and salt, common staples in today's Italian kitchen, were introduced during this period. Pickled herring, pickled root vegetables, artichokes, leeks (including garlic), cabbage, olives, oils, vinegars, and bean dishes became popular Italian foods throughout the 14th century. Recipes such as "Roman Pastello" and "Lavagna Pie" also date back to 14th century Italy. Of course cheese played, and continues to play, a major roll in Italian food. Pecorini was imported from Sicily during this time, and variations of what is known as Parmesan, Gorgonzola, and provolone were all used.

Grapes were prevalent in the 14th century as well. Used for eating, and more commonly, for making wine, grapes were, and continue to be, a necessary staple in Italian food. Many 14th century Italian food dishes included grapes or wine when cooking.

In addition to particular types of foods, specific preparation methods were introduced during the 14th century. Casseroling, which is still quite popular today, became a common way to prepare many 14th century Italian foods. Many spices and herbs, such as basil, parsley, and oregano, were added to the dishes of noodles, fish, meats, and vegetables and then slowly cooked or roasted to further enhance natural flavors.