Before the invention of the centrifuge method of separating fat from the liquid components of milk, people faced difficulties in manufacturing and storing butter in warmer climates. Such as Italy’s, made it an item of conspicuous consumption, on par with spices and sugar, all expressions of a patron’s wealth.
The allure of butter has been very evident in Italian cookbooks of the Middle Ages, but the Renaissance has been its golden age. This was considered the last vestige of the great Italian Renaissance culinary tradition, which was thereafter completely overshadowed by the hegemony of French gastronomic sophistication. Another factor to secure the use of butter and its association with luxury. Thus, to relive the moment, we have got you covered a recipe, dive right in!
BUTTERY PEA PIE
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