One Salvestro de’ Medici was speaker of the woolmakers’ guild during the Ciompi revolt of 1378–82, and one Antonio de’ Medici was exiled from Florence in 1396. Involvement in another plot in 1400 caused all branches of the family to be banned from Florentine politics for twenty years, with the exception of two.

15th Century Italian Feast

• first. Stone Fruit, Sage Wine.
• second. Minestra of Greens. swiss chard, spinach, parsley, mint, dill, beef bone broth.
• third. Roast Suckling Pig.
• fourth. Zanzarelli.
• fifth. Grape Pie.
• sixth. Hypocras & Marzipan Medallions.
• seventh. Rose Water Elixir & Postprandial Spices.

The Medici family
The Medici family ruled the city of Florence throughout the Renaissance. They had a major influence on the growth of the Italian Renaissance through their patronage of the arts and humanism. The Medici family were wool merchants and bankers. Both businesses were very profitable and the family became extremely wealthy.

Barley, oats and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel and pasta by all of society’s members. Fava beans and vegetables were important supplements to the cereal-based diet of the lower orders.

Salting was the most common way to preserve virtually any type of meat or fish, as it drew out the moisture and killed the bacteria. Vegetables might be preserved with dry salt, as well, though pickling was more common. Salt brines were also part of the pickling process.

Donatello
Donatello was born Donato di Niccolo di Betto Bardi in Florence, Italy, sometime in 1386. His friends and family gave him the nickname “Donatello.” He was the son of Niccolo di Betto Bardi, a member of the Florentine Wool Combers Guild.

Preparation of food Cooking included the use of fire: since stoves were not invented until the 18th century, people cooked directly over the fire. Most people cooked in simple pots, and soups and stews were, therefore, the most common dishes. In some dishes, fruits were mixed with meat, eggs, and fish.

In a typical meal at a King’s table, the first course of food consisted of a stuffed chicken, a quarter of stag and a loin of veal which were covered in pomegranate seeds, sugar plums and sauce. There was a huge pie surrounded by smaller pies forming a crown.

Tudor housewives were expected to brew their own beer although it was also sold commercially. In the 16th century beer was not just a drink it was also food. It contained valuable nutrients. In Tudor Times cider and perry were common drinks in certain parts of England.

Salting was the most common way to preserve virtually any type of meat or fish, as it drew out the moisture and killed the bacteria. Vegetables might be preserved with dry salt, as well, though pickling was more common. Salt was also used in conjunction with other methods of preservation, such as drying and smoking.

In the 15th century, Florence became a major mercantile center. The production of cloth drove their economy and a wealthy and influential merchant class emerged. Humanism, which had developed during the 14th century, remained an important intellectual movement that impacted art production as well.

Political power resided in the hands of middle-class merchants, a few wealthy families (such as the Medici, important art patrons who would later rule Florence) and the powerful guilds. Why did the Renaissance begin in Florence?

Florence in the Early Renaissance. The Renaissance really gets going in the early years of 15th century in Florence. In this period, which we call the Early Renaissance, Florence is not a city in the unified country of Italy, as it is now.

There are several answers to that question: Extraordinary wealth accumulated in Florence during this period among a growing middle and upper class of merchants and bankers. With the accumulation of wealth often comes a desire to use it to enjoy the pleasures of life—and not an exclusive focus on the hereafter.