At the court of Urbino, as in all great princely houses of Renaissance Italy, the formal meal unfolds in a succession of services. One distinguishes the *servizio di credenza* (cold dishes, prepared and brought from the sideboard: cured meats, preserves, cold pies, fruits) and the *servizio di cucina* (hot dishes from the kitchens: roast game, soups, blancmanges). Between services, the steward orchestrates the ballet of dishes while conversation, music, and the grace of the guests count as much as the food. Sugar, Eastern spices, and the beauty of presentation proclaim the magnificence of the prince.

Cinnamon, ginger, saffron, cloves, and sugar — rare goods arriving from afar through Venice — are the luxury of the princely table. They are mixed into savory and sweet alike: the same roast may be sprinkled with sugar and cinnamon. This generous use is not gluttony but social language — it speaks of the master's wealth and the refinement of his court.