At table with the Knight of the Sad Figure. The foods and drinks that Miguel de Cervantes mentions in his immortal novel: from the simple dishes of the humblest Manchurian cuisine.
In the so-called ‘Year of Quixote’, which commemorates the fourth centenary of its first publication in 1605, Marina Cepeda Fuentes in Le pentole di Don Chisciotte recounts the dishes, foods and drinks that Miguel de Cervantes mentions in his immortal novel: from the simple dishes of the humblest Manchurian cuisine that good Sancho Pancia loved so much, to the most delicious dishes that were served to the knight-errant in the places of his crazy adventures.
Marina Cepeda Fuentes was a Spanish journalist and writer, scholar of popular traditions and history of gastronomy. Creator of the column ‘Cosa bolle in pentola? Sapori e saperi della cucina’ (which aired for a long time on Radio2), she received numerous awards and recognitions, including the prestigious Premio Orio Vergani of the Accademia Italiana della Cucina.