Italiano
Yes, because carving food is an art: that was the main point of “Il trinciatore” (the Carver), the book written by Vincenzo Cervio, the personal servant of Cardinal Farnese, an important Venetian man of power of the sixteenth century.
During the Renaissance in Italy, basically, every human operation could be dignified as an “art”, including “carvery“.
According to Vincenzo’s guide, to do that job you needed class, good social skills, but, most of all, know-how.
In fact, the “carver” had to cut with particular ceremonial rites, maintaining a straight posture and handling the tools in a very specific way.
But, above all, he had the task of masterfully cutting what he had to serve: fruit, fish, beef, poultry, vegetables …
Each dish has its own cut. Because yes, the taste is important, but also the look is crucial. Especially during the Renaissance.
