The current "boom" in Catalan cuisine has much in common with the first golden age of gastronomy of our country, which in the 14th and 15th centuries was considered the first in the Christian world, especially by the courts of Naples and Rome. This is reflected in documents such as the Llibre de Coch (Mestre Robert) or Com usar bé de beure e menjar (Francesc Eiximenis).
Far from the collective imagination that has Kings and nobles eating with their fingers, the Catalan medieval cuisine was noted for its refinement and its wealth of recipes both simple and exquisite. Becoming a symbol of social status, it also had gourmets and famous chefs, and was noted for its good table manners.
Despite not yet having products from America, there was a wealth of ingredients: cereals, all kinds of vegetables, spices and fresh fruit, nuts and dried fruit and pork. The rich added rice, noodles, poultry and game, and fresh or dried fish to their diet.
Catalan cuisine is also innovative from this period because for the first time women could participate in banquets, great meals conceived as theatrical spectacles. Also notable were the great variety of techniques, cooking vessels and utensils.