Running head: FOOD IN MEDIEVAL ITALY 1

Food in Medieval Italy

Student’s Name

Course
FOOD IN MEDIEVAL ITALY 2

Food in Medieval Italy

During the medieval ages, human activity was subsistent, and the case was so in Europe.

During this era, economic activities like food preservation and fishing were common in the

Mediterranean regions. Also, during that era, humans ate lots of fish, and practiced fishing was

widespread. This reflection paper seeks to assess the feeding patterns of the Italians, who are

globally recognized with some of the best culinary arts and sumptuous delicacies.

Man in the medieval age had a different nutritional expression compared to the current

human, who has further diversified his nutritional capacities. People in the medieval era usually

survived on two meals: they used to eat dinner after completing the morning’s labor, and supper,

a light meal enjoyed at the end of the day. However, some people could manage to get up at

dawn and have light breakfast (Bhote, 2003). The wealthy and influential individuals in the

society, such as bishops, rich merchants, and noblemen could manage to prepare fresh meat of

fish in their meals. Thus, the poor and less fortunate people in medieval societies only ate meat

during special events. In medieval society, people used to rely on the food available, unlike the

current era where foods are readily available in food stores ate at any time of the day/year.

People were affected by changing seasons and had to develop ways to avert future problems. For

instance, people gathered food and which they used to feed on during the winter seasons.

Another notable thing about ancient Italian food is its staple food. The main staple food

that most of the medieval people consumed was “pottage,” served as a thick soup. Pottage was a

product consisting of boiled peas or beans with the available vegetables. Peasants could add fish

or meat if they could afford to buy themselves. Also, the wealthy individuals afforded to pick

from a variety of ingredients, and they prepared their pottages with fresh meat and fish or pepper.

There were also herbs like parsley that was used to improve the pottage’s flavor. However,
FOOD IN MEDIEVAL ITALY 3

wealthy Italians ate their pottages in the accompaniment of pasta (Bhote, 2003). Such individuals

left their pottage to simmer over the fire for long, adding other ingredients if the need arose.

Another staple meal was bread. Most people prepared dark bread using rye or a different course

flour, while they ate white bread during banquets and other special events as it was associated

with the wealthy class. Other people kept livestock like sheep, goats, cows from which they

obtained milk, which was used in the preparation of cheese (Bhote, 2003). This cheese was then

eaten together with bread as supper. Those who managed to get eggs were the ones who ate

them. Most of the people who could not get meat opted for eggs, which were also a vital source

of protein. Those who afforded to eat fish or meat prepared them either as roasted meat, such as

one roasts capons on using a spit or stewed them (Bhote, 2003). The peasants were mainly

associated with pork, a meal considered for the less fortunate, which was availed as bacon. Other

foods that the lowly ranked people consumed included beans, eggs, brown bread, cheese, and

bacon.

Little is known about the foods that children used to consume during the medieval era.

Some medieval sources indicate that most of then children fed on boiled oats. Also, water was

not as common as now. For example, Bhote (2003) reveals that rivers during the era could be

polluted with waste and rubbish, making it unsafe for consumption. People did not dwell on

drinking water; hence, it was not a common practice. Most people argue that water led to

unhealthy body responses such as cholera. The drink that was common among the common

matured individuals was wine (Bhote, 2003). There was also ale and wine for children, made

with more concentration of water and less alcohol content than the beer and wine produced in the

current era.
FOOD IN MEDIEVAL ITALY 4

Also, some individuals drunk wine while it was still hot, adding herbs or spices to add

flavor to the drink. Mulling is the process of adding spices to the wine/ale. Most of the people

who used meal in cooking were the wealthier members of the community. Most people viewed

milk consumption as a form of feeding that suited young children, the sick, or elderly individuals

in society. However, less wealthy individuals usually mixed butter with milk to achieve a fine

blend identified as “buttermilk,” which they drank (Bhote, 2003). Further, in several parts of

Europe where apple production was high, it was used to make an alcoholic drink, cider, which

was a staple drink.

A bad thing to ever happen to the people living in such communities was the occurrence

of famine. Sometimes, famine hit the targeted areas so hard that people had to eat the fodder they

had grown for their animals (Bhote, 2003). Other people also improvised by combining floor

foods with other grains. For instance, when grain was in short supply, beans were ground

together with wheat flour and used for baking bread. The imminent risk of facing hunger

increased prices for food during poor weather conditions, causing food prices to shoot further.

Thus, the wealthier class bought most of the food, while most of the poor individuals remained in

hunger (Bhote, 2003). Also, the wealthier community members had developed storage facilities

for storing drinks and foods, which they turned to when there was a food shortage. Some

hospitals and churches distributed food and drinks to the affected population during the famine in

portions identified as “alms.’ A notable uprising caused by hunger occurred in Siena, Italy, in

1329. The food shortage led to a hospital to close its door after running out of food to offer its

followers due to the excessive demand for food (Bhote, 2003). The people were hungry and

could not tolerate hunger levels. They ran to the city’s main square, where the bread and grains

sold were stored and ransacked the store to obtain whatever their hand could manage to carry.
FOOD IN MEDIEVAL ITALY 5

Further, some people died, while others become ill due to food poisoning and bad food.

For instance, some people ate fish and meat that was rotting from the market as well as other

meals that had started rotting — other individuals who drank ale and wine that had spoilt also

suffered from this food poisoning. According to Bhote (2003), people had to check for the

quality of food after buying to enhance personal and collective safety. However, validating the

quality of food was difficult for the consumers since there was no legal government body to

monitor the quality of food, and there was no definitive understanding of the germ theory. Some

of the food producers would intentionally use substandard food materials when cooking or

adding other additives to cut down on cooking expenses (Bhote, 2003). For instance, there were

cases lodged in courts where people accused bakers of selling them bread made with dirt, sand,

and cobwebs. Also, innkeepers responsible for selling wine were sued for their diluting the

drinks and selling low-quality products. Eating bread that was infested with moldy grain caused

many individuals to suffer from ergotism, also known as Saint Anthony’s fire, and could lead to

delirium or terrifying fevers.

In medieval societies, most people prepared their meals and drinks. The wealthy could go

an extra step and employ professionals who prepared drinks and food for them, especially during

banquets and feasts. It was during this era that people became conscious about preparing food

and drinks, while in the conventional community, cooking was taught by the elder members of

society (Dickie, 2008). Moreover, the medieval era did not have freezers and refrigerators for

preserving food, but considering the importance of food storage led to improvise4d methods like

salting to preserve fleshy foods such as fresh fish and meat.

While some wealthy families owned livestock, which they used to extract milk, meat, and

other nutritional products, other communities were expertly trained to track and hunt wild
FOOD IN MEDIEVAL ITALY 6

animals. According to Bosi et al. (2009), a brick rubbish pit bears remains that might prove that

early dwellers in the Ferrara, a village within Emilia-Romagna in the north of Italy, indulged in

simple eating habits. The pit contained shellfish and small bones, an indication that the

dwellers fed on meat and fish. In the pit, there were also a few remains of seeds concentration,

most pointing to the common foods and aesthetic plants similar to those of the current

generation (Bosi, 2009). The data points to the fact that the pit was a dumping site for floor

sweepings and dining waste. The presence of ornamental crops, such as Coriandrum sativum,

is also an indication that Italians during that age had started practicing executive culinary

skills.

Understanding the development of Italian food culture enables an individual to

appreciate the efforts of the Italians for the global acceptance of Italian foods. In the current

era, Italian foods are associated with luxury and high class, which explains why they are

highly-priced (Riley, 2007). At their best, Italian dishes exude charisma, and charism develops

from a poetic connection with an identity or a place. One of the notable Italian food joints is

the Abruzzo, located in the Italian Gulf, and borders three popular cities, Lazio, Molise, and

Marche, and prepares top-class cuisine. So, one may be curious to know what makes these

foods valuable. One of the factors that have influenced the development of Italian food culture

is the use of regional flavors (Riley, 2007). The climate and soil, combined with the effective

use of technology in the region, enhance the production of high-quality organic products that

are used in the preparation of Italian dishes and wines. Italians are also incorporating both new

and traditional methods of production by plucking old vines and transplanting with new

species to preserve the indigenous trait. The outcomes are local foods of high-quality and

nutritional benefits that express the local culture.

FOOD IN MEDIEVAL ITALY 7

Also, Italians have developed a unique method of cooking. The development of Italian

food culture opens different possible methods of preparing fish, meat, and other agricultural

produce (Riley, 2007). The country boasts of unending recipes for preparing fish and other

crustaceans. Abruzzo has also developed several cooking methods and seasonings, a distinctive

trend in an industry where every hotel has its cooks and recipes. However, common aspects

that one may notice about these Italian hotels is that most of them use sauce enriched with

olive oil and chopped garlic, or maybe celery, dried sweet peppers, onion, or herbs when

cooking (Riley, 2007). Also, cooking the ingredients may require adding each ingredient at

different intervals in the same terracotta pot since every ingredient takes its time to cook.

Another unique aspect of Italian food is the method used to rear their livestock. For

instance, most people rear and graze pigs close to forests and woods as it enables the pigs to

produce very tasty meat. These regions contain animal feeds rich in fatty acids that enable the

pigs to grow fast. These cool environments are essential in preparing animal feeds as they

provide a microclimate that facilitates rigorous drying and maturing of animal products (Riley,

2007).

The rich Italian food culture is also as a result of the traditional Italian events. Riley

(2007), asserts that Abruzzo is committed to producing rustic cuisine that communicates the

prosperity of the Italian culture. Mythical suggestions and historical development influence

most of the food events fronted by Italian dishes. For instance, the parnada of Aquila an Italian

event comprising between 30 to 40 courses and seven courses accompanying each course, from

which the guest is expected to pick. Thus, such an example signifies the strategic importance

of food in enhancing social interaction among the Italians.

FOOD IN MEDIEVAL ITALY 8

Further, the development of Italian dishes can be attributed to a constancy of Italian

culture standing out in almost every sector. For instance, most of the Italian Urban cities are

associated with finer living conditions (Dickie, 2008). That explains why most Italian dishes

contain names of prominent cities such as the saltimbocca alla romana, Bistecca alla

Fiorentina, and prosciutto di Parma among other foods. For over two decades, Italy has been

on the frontline to promote culinary expertise at a higher level, thus informing the wealth,

competition for social heritage, and adoption of ingredients. Thus, cementing the position of

Italy in the current nutritional system.

Conclusively, food is none aspect which humans use to enhance cultural understanding.

Food is revered among its consumers, where some communities may use it to express

themselves, while others may use it as a tool for keeping the society together. Italian culture

has managed to build itself around the food issue. Having recognized the value of food during

the medieval ages, Italians have continuously held onto definitive nutritional practices through

fine meals, long feasts and celebrations, and the introduction of new delicacies frequently.

Every part of this essay attempt to give a preview of the stages of development in Italian

nutrition, which includes the medieval period, the period of abject starvation, and the era of

civilization. Also, the Italian food culture has helped address social classification based on the

choice of food, thus deconstructing the misconception that certain foods should be preserved

for specific social classes. Other notable features that the Italian culture has led to are the

discovery of new dishes and spices, increased professionalism in food predation, and proposing

acceptable policies to promote food safety and sustenance. Therefore, the effective application

of the mentioned cases will help solve the global food crisis and ensure human sustenance.
FOOD IN MEDIEVAL ITALY 9

Hence, global change in food security measures could achieve effect if they resonate with local

culture and can promote social interaction.

FOOD IN MEDIEVAL ITALY 10

References

Bhote, T. (2003). Medieval feasts and banquets: food, drink, and celebration in the Middle Ages.

The Rosen Publishing Group, Inc.

Bosi, G., Mercuri, A. M., Guarnieri, C., & Mazzanti, M. B. (2009). Luxury food and ornamental

plants at the 15th century AD Renaissance court of the Este family (Ferrara, northern

Italy). Vegetation History and Archaeobotany, 18(5), 389-402.

Dickie, J. (2008). Delizia!: The epic history of the Italians and their food. Simon and Schuster.

Riley, G. (2007). The Oxford Companion to Italian Food. Oxford University Press.