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Maria Concetta Salemi in his book he tells us about the gastronomic culture of the Middle Ages, a time when there were no supermarkets, and the dishes were closely linked to seasonality. An essay that responds to the many curiosities that characterize this fascinating historical period.

the writer Maria Concetta Salemi

"It means understanding how and why we ate in that way" - he says Maria Concetta Salemi - “and this is the fun of ancient cooking. In my book we find ourselves faced with the journeys necessary to go and find distant products, very present on the markets. It meant going to mythical places wrapped in mystery to find spices. It meant to understand dietetics and therefore the origin of diseases, thanks to a wisdom that comes from the East, from Persia. The spices return to our West precisely in the wake of this: the need to guarantee the health of the gentleman and his guests. "

In fact, in the Middle Ages the cook also needed to know about medicine, but there were also food prohibitions that could arise from taboos or religious bans. In fact, in the middle age there were days of fat and those of lean, foods that could be eaten and others not.

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The section closes with a section dedicated to medieval recipes, taken from ancient texts and divided by capacity and within everyone's reach.

"No need to alter Medieval recipes" - continues Maria - "what I recommend at the end of the book, when I write now everyone in the kitchen, is not to modify the recipes. If we modify them, if we alter them, if we revisit them as we do today, we ruin them. "

Eat in the Middle Ages it is an interesting and complete book, which will surely excite everyone in particular those who appreciate cooking and its most ancient origins.

Special thanks toOld Hospital Bigallo for the kind concession of the spaces.

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