6 Eggs

Mentioned in almost every medieval and Renaissance cookbook, this ingredient of great versatility has an incredible range of uses in the kitchen. Eggs are an essential binder in the dough used for many traditional pasta shapes across the region and the basis for countless recipes, which represent a kind of common denominator in many different cuisines, from north to south. They feature in frittatas with vegetables, meat, rice or saltarelli (a kind of freshwater prawn greatly appreciated around Mantua), as well as crêpes, sauces, savoury pies made with wild herbs or various vegetables, flans and much more.