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The eleventh volume of the collection features L’Art de cuina dels trinitaris: from the convent to the banquet, a previously unpublished handwritten treatise.
Unlike other conventual cookbooks, which focus on basic principles of order, cleanliness, and general notions of practical cooking, this manuscript stands out for its greater ambition: in addition to everyday recipes for the religious community or for the sick and convalescent, it also includes suggestions for banquets and celebrations with prominent figures, accustomed to multi-course meals.
This intention to cater to such a diverse audience reflects the social and culinary changes that took place between the 18th and 19th centuries, marked by the emergence of new gastronomic trends, new ways of serving and dining etiquette, and the rise of bourgeois cuisine and public dining establishments.
A small gastronomic space with a relaxed and modern atmosphere where you can enjoy a tasting of the most emblematic dishes of the 7 Puertas Restaurant.
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