taste
The Suevian sovereign often indulged in “convivial meetings”. Not rich feasts, but refined dinners attended by musicians, writers and masters of construction.
During the banquets, poetry, art and music were discussed. Game on the spit was often served, particularly hare and lark. Wild boar, which was abundant at the time, was not one of Frederick II’s favourite dishes.
Instead he appreciated birds, such as pheasants, hawks, or pigeons covered with honey and grilled with aromatic herbs. There was also fish, mushrooms and cheese, accompanied by a precursor of bread: small slow-baked shapes made with flour, milk, honey and butter and cooked in wood-burning ovens.
In terms of fruit in Suevian times, people would eat figs, nuts, grapes, dates, apples, pears and melons.
hearing
Frederick II loved to surround himself on various and frequent occasions with instrument players and singers. His castles resounded with the ancient verses of the Sicilian poetic school and the notes of troubadour lyrical music, which flourished in Europe in the Late Middle Ages.
The troubadours spread from Provence like wildfire, even reaching the Kingdom of Sicily. Authors of monophonic compositions, i.e. with a single voice, the main themes of their texts were chivalry and courtly love.
The musical offer available to the court would have been as varied as ever, just as there were many cultural horizons scrutinised by Frederick II’s curious gaze. Some of the instruments used were trumpets and the “Arabic” oud. The latter instrument highlights the exotic aspect of music at the court of Frederick II.
smell
In addition to being delicious, the banquets at the Frederician court were also fragrant!
Amidst all the Mediterranean aromas of Sicily such as basil, mint, sage and parsley, the table never lacked wine.
It was often flavoured with myrtle from the Nebrodi mountains and always served in precious decorated cups. Before sipping the drink, the sovereign would smell the wine, as modern sommeliers do, to detects its aromas and quality, which varied according to the geographical origin.
