Lucrezia Borgia’s Tagliatelle

The modern kitchen was born between the fifteenth and sixteenth centuries for the news that came from the New World that changed and enriched popular traditions.

Soups prepared with broth or milk, rice and cereals appeared, the “Italian” pasta: macaroni and vermicelli, then tomato also appeared on the tables.

The tagliatelle would have been inspired by the beauty of Lucrezia Borgia, illegitimate daughter of Rodrigo Borgia, Pope Alexander VI, Lucrezia was born in Subiaco (Rome) on April 18th 1480, she was one of the most controversial and disturbing female figures of the Renaissance.

Legend has it that in 1487, the lord of Bologna asked his personal chef to organize a dinner in honor of Lucrezia, who was to stop in the city to marry Duke Alfonso D’Este in Ferrara.

The cook gave life to a memorable banquet, where, among pigeons, partridges and food of all kinds, a new type of pasta stood out, obtained by cutting the traditional lasagne in the shape of long golden strips in honor of Lucrezia’s long blond hair, thus giving life to the famous tagliatelle.