Storia della Cucina Italiana Ristoranti Arezzo After the Fall of the Roman Empire

Tuscany Tuscany

Arezzo

After the Fall of the Roman Empire


After the fall of the Roman Empire (476 A.D.), the city of Arezzo at the time of the Longobardy reign of the the Francs was part of the marquese of Tuscany and this place participated in the history and culture. It was however governed for more than a century by the Bishop Counts in which passed towards independence obtained in the course of the 12th century when the Council joined with the episcopal supremacy.
Then began for Arezzo a period of great economic growth provided by above all the intensive and rich agriculture, so much so that the city fought to enlarge its boundaries and impose its dominion on Casentino, and a large part of Valdichiana and Valdarno Superior, pushed by the grand families such as Ubertini and Tarlati. The city began to become rich and the art of cooking was developed using the products of the land and the breeding of beasts made possible by the great pastures.
But the expansion of the aretines very quickly came against that of the florentines who in 1289 inflicted a defeat in the battle of Campaldino in which participated, between the mounted, Dante. Notwith-standing this defeat Arezzo continued a century of abundance in every area and naturally in the art of eating well; in the rich banquets triumphed the meat not only of domestic animals but also of wild animals. Of this century there is testimony to the recipes of the "fegatelli" difused a little thoughout Tuscany but particularly in Aretino of which is spoken widely also in the Book of cooking of the XII century. There is also recorded by Pietro Aretino who however attributed the florentines with the use of "dressing" (which is cover with a net) the fegatelli which are cooked in a pan, in the oven or on a spit with mashed fennel seeds and laurel. By the valdarnese it is cooked on the spit together with pieces of loin of pork and lamb. At Arezzo it is the custom to preserve the cooked fegatelli in lard or in oil.


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