Chef Nicola Costantini cleans his cooking space before beginning to prep his meal. He started to cook his meal early in the morning.
In order to prepare the third course, the dessert course, for his dinner he places cooked peaches into dishes. The peaches were cooked in a pan with a wine sauce.
Fresh pastry dough was used to make the crust of his peach tart. He cut it up into sections and rolled it out before placing it on the peaches.
After cooking the dessert, it is removed from the pan and flipped upside down. A swift aroma of freshly cooked peaches filled the room as the plates were uncovered.
The veal was seared in a pan and then braised in the oven. The pieces of veal were placed on racks before being put into the oven to braise.
In order to get the most flavor from the ginger root, he grated it, and then later squeezed the juice from it. Ginger was one of the most prominently used spices in the Renaissance era.
Colors and seasonings are a big thing in the kitchen. Everything was seasoned in a way that complemented the other elements on the dish. This was the same way things were done in the Renaissance.
Fresh vegetables and fruits were common in Renaissance cuisine. I Calanchi agriturismo uses fresh vegetables from their garden.
Fresh herbs are some of the best ways to season things. Fresh herbs were common in Renaissance cooking, not always for seasoning, but also as decoration.
Having the same seasonings and taste as there was during the Renaissance. There was a harmony of spices and fruit flavors.
The finished products resembled Renaissance cooking, but in a modern style. All of the flavors are still present, the looks and techniques; however, are not the same.
Before prepping for service, Chef Costantini mentally prepares for the night ahead.