The food of the Renaissance in this gastronomic ,Mengeu de Festa,

Tortosa. Delta de l´Ebre. 16th July 2012. The XVII The Renaissance Festival has presented the Renaissance Cuisine Days "Mengeu de Festa (Eat Party) that between 19 and 22 July will move the tastes and smells of the sixteenth century to the kitchens of restaurants from Tortosa. The association of restaurateurs Platigot presented a new edition of a conference that will allow visitors to enjoy the festival kitchen late Middle Ages, dominated by a restaurant, where the contrast was very sweet, salty predominant. The star dish of "Eat Party" this year are thick eggplant, a seasonal product characteristic of these lands and that, according to the "Book of Coch" source of the recipe of the festival, cooked mixed with cheese and fresh herbs. The Councillor for Fiestas, Thomas Domingo, and the president of the association Platigot, Margaret Nofre, presented the conference this morning. The restaurants attached to the "Eat the Day" will offer these and other eggplant dishes of the sixteenth century, such as the cod fritters with rosemary honey, baldana cake with sweet onion, escabexat rabbit, sardines in the pan, and other foods that support well over the centuries. Wine from Terra Alta or "sweets to the party," sweet characteristic of the Renaissance, the complete menus that visitors to the seventeenth Renaissance Festival can enjoy these days. Margaret Nofre highlighted the severity of the recipes included in the "Eat Party," while the councilor thanked the parties involved in the sector and has invited the public to participate in the festival to enjoy the typical foods of the Renaissance.

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