This article was last updated on April 16, 2022
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During the Renaissance, Italy had the most skilled, well known and creative cooks in Europe. They took Italian fine dining to new levels of refinement and prestige. Many of the Medieval flavors and preparations were carried over to the Renaissance, like the generous use of spices, the widespread consumption of roasts, stuffed pastas, tarts and pies. The use of light sauces made of fruit or aromatic plants were mixed or thickened with the soft part of bread, grilled bread, flour, almonds or eggs.
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