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Historically, Mardi Gras is the last day to feast on rich foods, including dairy products and meats, before the fasting period begins. The term 'Carnival' is believed to derive from either carne levare, meaning to remove meat, or carne vale, meaning farewell to meat. Thus, it is no surprise that medieval cooks were eager to prepare meals rich in cheese, eggs, and meats to celebrate the occasion.
A notable source from the period is the cookbook Libro de arte Coquinaria by maestro Martino da Como, which features a recipe for 'Ravioli for Meat Days.' The instructions provide insight into medieval cooking methods, emphasizing the importance of rich flavors and culinary creativity.