Journey to discover the excellence of the territory starting from the Castello Estense and the kitchens of the court cook Cristoforo da Messisbugo.
He was the author of the treatise "Banquets, food compositions and general apparatus" (published posthumously a year after his death), which listed the utensils and detailed recipes of the time. The book is considered a reference text of European gastronomy of the Renaissance.
We will make a stop in a gastronomy for a small lesson of Cappellacci and Cappelletti with final tasting.
Do not miss a visit to the most representative places of the Renaissance such as the Herculean Addition and Palazzo Schifanoia with its museum.