Renaissance cuisine

steamed pudding

Whole chicken or large pieces of meat cooked by boiling or fried

piglet fed on its mother's milk

dish

Crostata () is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Book of the Art of Cooking) by Martino da Como, published , and Cuoco napolitano (Neapolitan Cook), published in the late 15th century, containing a recipe (number 94) titled Crostata de Caso, Pane, etc..

whole seasoned chicken roasted in a rotisserie machine