The life of a Florentine navigator is divided between two worlds. On land, the table of a wealthy merchant in Seville follows the order of Renaissance banquets: bread soup to open the appetite, roasted and spiced meats as the heart of the meal, perfumed wine and preserves to close. On board, everything boils down to the 'bastimenta' — the provisions loaded into the hold: twice-baked biscuit, salted meat, dried legumes, preserved fish, which must last for months without spoiling. This set follows that double rhythm: the sedentary feast and the sobriety of the open sea.

Golden thread linking Florence and Seville: it is found in Andalusian stews of Andalusi heritage as well as in Tuscan preparations. Precious, it colors and perfumes dishes on land without ever going to sea, where one cooks with salt and necessity.