They loved watery fruits like orange or melon, which they also drank as starters; they had a special weakness for white bread and a ram's leg; They especially appreciated the tail of the animal and were passionate about sweet and sugar.
Snow was a luxury very few could afford. It came to Dénia from the Sierra de Aitana and with it fruits and drinks were refreshed, such as clarea and water scented with rose, cinnamon or lemon that were taken at parties and recess.
So they ate the seventeenth century dianenses and so reflected the municipal archivist Rosa Seser, The conference offered last Wednesday as part of the exhibition Dénia 1612. Viure a la ciutat. In this case, again, the conference was preceded by clarea tasting and traditional sweets of the time, and Neula wafer, and was attended by a large audience.
Councilwoman culture, Pepa Font, He accompanied Seser during the conference, in which he explained the gastronomic traditions of the seventeenth century and the evolution of Mediterranean cuisine. Among other curiosities, Rosa Seser spoke the first cookbook of Spain, Llibre del CochRupert de Nola, published the year 1520 and influenced the cuisine of the sixteenth and seventeenth centuries.
Exhibition Dénia 1612. Viure a la ciutat you can visit the Center d'art l'Estació.
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Talk about food in the S XVII in Dénia 03
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Talk about food in the S XVII in Dénia 04
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Talk about food in the S XVII in Dénia 01
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Talk about food in the S XVII in Dénia 02
