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Living History in Puglia means not only re-enactments with weapons, battles and knights on horseback, but also mediaeval banquets. Often, especially in Foggia Province, you will find theme menus and evenings dedicated to the much-loved emperor Frederick II. He was particularly fond of good food, but also had the well-balanced outlook of a scientist, and loved to eat biscuits in order to eliminate the excessive proteins he had accumulated eating roast meat when encamped on the edge of the battle-field. He loved to eat game, especially hares, larks and pheasants, and as an expert falconer he enjoyed eating birds caught by the falcons he had trained himself. 
Very often the menu of Puglia’s mediaeval Frederick II banquets includes a “blancmange” of chicken with almonds, goats’ milk and spices. Another of the emperor’s favourite dishes was meat flavoured with a garlic sauce containing wine and vinegar, and he also enjoyed fish.
Spesso fra le pietanze federiciane proposte nei menu medievali pugliesi ritroviamo il “biancomangiare” di pollo con mandorle, latte di capra e spezie. Altra variante era la carne condita con l’agliata in cui la salsa di aglio veniva diluita con vino e aceto. Anche il pesce lo affascinava moltissimo. 


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