Cooking by the Stars: A Zodiac-Inspired Historical Feast

Michelangelo's Pisces Soup, Libra Rosewater Marzipan and more...

Jan 17, 2025

Astrology and gastronomy have danced together throughout history, with cosmic beliefs shaping culinary traditions in unexpected ways. During the Renaissance, a time of flourishing arts, sciences, and mysticism, astrology was deeply intertwined with daily life, influencing everything from medicine to menus.

Michelangelo: A Pisces Dreamer with Sagittarius Fire, and a Simple Taste for Bread and Cheese

Michelangelo di Lodovico Buonarroti Simoni, born March 6, 1475, under the nebulous waters of Pisces, was a man shaped by celestial contradiction. Dreamers like him are said to live with one foot in this world and the other in some un-seeable beyond. Add a Sagittarius rising to the mix, and you have a soul as expansive as the Sistine ceiling he painted: restless, bold, and unafraid to wrestle with divine ambition. If Pisces gave him his mystic vision, Sagittarius gave him the grit to climb literal scaffolds and toil for years to bring that vision to life.

But here’s the thing about Michelangelo—this giant of Renaissance art lived like a starving poet. His life wasn’t gilded in luxury, and his meals weren’t feasts. In letters to his family, he complained about losing teeth from eating hard bread. He dined simply, often by necessity, on a frugal spread of coarse bread, aged cheese, and a splash of red wine—meals that could fit in the pocket of a sculptor too immersed in chiseling stone to sit at a proper table. Food, for Michelangelo, was less a joy and more a necessity to sustain the genius at work.

And yet, in Tuscany—the land of earthy, honest flavors—what he ate wasn’t just survival. It was the essence of the Renaissance itself: rustic simplicity that transformed the ordinary into something deeply satisfying. One dish, perhaps, would have found favor with him had he allowed himself the indulgence: Ribollita, a humble, hearty bread soup from Tuscany made to stretch resources, much like Michelangelo stretched his own resilience.

Ribollita: The Soup of Tuscany

Michelangelo might not have sat down to lavish feasts, but a bowl of ribollita—its flavors earthy and unpretentious—feels like something he would have eaten had his passion for work not eclipsed his appetite. This dish is emblematic of the Renaissance’s resourcefulness, turning yesterday’s bread and seasonal vegetables into something that warms the body and soul.

Ingredients:

1 loaf of stale bread, sliced or torn
3 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 cup chopped Tuscan kale or cabbage
1 can (15 oz) cannellini beans, rinsed and mashed lightly with a fork
4 cups vegetable broth
1 can (15 oz) diced tomatoes
1 sprig of rosemary
Salt and pepper to taste
Grated Parmesan cheese for garnish (optional)

Instructions:

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened. Stir in the garlic and cook for another minute.
Add the kale or cabbage and cook until wilted. Stir in the mashed beans, diced tomatoes, and rosemary.
Pour in the vegetable broth, bring to a simmer, and let cook for 30 minutes.
Add the bread to the soup, stirring until it begins to break down and thicken the broth. Season with salt and pepper.
Serve drizzled with olive oil and, if desired, a sprinkle of Parmesan cheese.

There’s poetry in ribollita. It’s the kind of dish that mirrors Michelangelo’s process: starting with the rough and unrefined, chiseling it down, layering it, letting it rest, and then warming it into something sublime. Like his sculptures, it’s simple but profound, a celebration of the raw materials of life—bread, vegetables, work.

Maybe Michelangelo didn’t care for elaborate meals. Maybe bread and cheese were enough. But one taste of ribollita and even a soul as ascetic as his might have paused long enough to savor it.

If you get to the end, comment with your sign and I’ll share a star-aligned recipe for you…

Now, the wealthy often consulted astrologers to tailor their diets, believing the stars governed health, temperament, and fortune. Here’s how each zodiac sign might have dined during the Renaissance, with personalized dishes inspired by the celestial spheres.

Aries (March 21 - April 19): Spiced Roast Lamb

As a fire sign ruled by Mars, Aries is bold, energetic, and adventurous. Renaissance astrologers believed Aries needed foods that fueled their fiery nature and physical vigor. Lamb was considered a food of Mars, symbolizing strength and vitality.

Dish: Spiced Roast Lamb

A dish of tender lamb seasoned with warming spices like cloves, cinnamon, and black pepper. Served with roasted root vegetables, this meal was fit for warriors and leaders.
Historical Note: In Renaissance banquets, lamb was often accompanied by fiery sauces made with mustard or vinegar to “awaken” the Mars-ruled palate.

Taurus (April 20 - May 20): Honey-Glazed Pear Tart

Taurus, an earth sign ruled by Venus, is synonymous with sensuality, comfort, and a love for indulgence. During the Renaissance, Venus was associated with fruits, sweets, and luxurious flavors.

Dish: Honey-Glazed Pear Tart

A delicate pastry filled with spiced pears, honey, and almonds. The rich, earthy flavors of the tart align perfectly with Taurus’ appreciation for culinary decadence.
Historical Note: Renaissance chefs often used honey as a sweetener, and pears were considered a fruit of refinement, often gifted among the nobility.

Gemini (May 21 - June 20): Herb-Stuffed Quail

Ruled by Mercury, Gemini is curious, quick-witted, and thrives on variety. Renaissance menus often included dishes with intricate preparation to entertain both the palate and the mind.

Dish: Herb-Stuffed Quail

Small game birds stuffed with a blend of fresh herbs (thyme, parsley, sage) and breadcrumbs. The light and versatile dish reflects Gemini’s airy, adaptable nature.
Historical Note: Quail and other small birds were popular in Renaissance feasts, prized for their elegant presentation and suitability for smaller portions—perfect for a lively and sociable Gemini.

Cancer (June 21 - July 22): Saffron Rice Porridge

Cancer, ruled by the Moon, is deeply connected to home, family, and comfort. Renaissance astrology linked the Moon with nourishing, moist foods, particularly those involving grains and milk.

Dish: Saffron Rice Porridge

A creamy rice dish cooked with milk, flavored with saffron, nutmeg, and a touch of sugar. Its comforting warmth embodies Cancer’s nurturing essence.
Historical Note: Saffron was highly prized during the Renaissance for both its flavor and golden hue, symbolizing wealth and luxury. This dish was often served to esteemed guests.

Leo (July 23 - August 22): Golden Roast Capon

Leo, the regal sign ruled by the Sun, craves grandeur and opulence. Renaissance astrologers believed solar foods were golden, rich, and hearty—a reflection of Leo’s royal stature.

Dish: Golden Roast Capon

A succulent capon (a castrated rooster prized for its tenderness) basted with saffron butter and served with a gilded sauce made from egg yolks and white wine.
Historical Note: Dishes for Leos were often adorned with edible gold or saffron to symbolize the Sun’s brilliance.

Virgo (August 23 - September 22): Herb & Barley Soup

Virgo, ruled by Mercury, is practical, health-conscious, and meticulous. Renaissance diets for Virgo emphasized simplicity and natural ingredients, particularly wholesome grains and healing herbs.

Dish: Herb & Barley Soup

A hearty soup of barley, leeks, parsley, and marjoram, seasoned with a touch of garlic and olive oil. This humble yet nourishing dish aligns with Virgo’s grounded energy.
Historical Note: Barley was a staple in Renaissance diets, often considered “health food” for its balancing properties.

Libra (September 23 - October 22): Rosewater Marzipan

Libra, another Venus-ruled sign, values beauty, balance, and harmony. Renaissance astrologers associated Libra with delicate, artistic dishes that delighted the eye and palate.

Dish: Rosewater Marzipan

Sweet almond paste scented with rosewater and shaped into intricate designs like flowers or birds. Often painted with natural dyes for an extra touch of elegance.
Historical Note: Marzipan was a favorite treat of the European elite, particularly in Italy and Spain, where its aesthetic appeal matched its delicious taste.

Scorpio (October 23 - November 21): Spiced Venison Stew

Scorpio, ruled by Mars and Pluto, is intense, mysterious, and transformative. Renaissance cooks would prepare deeply flavored dishes for Scorpios, often using game meats and exotic spices.

Dish: Spiced Venison Stew

A rich stew of venison, red wine, cloves, and juniper berries, simmered to perfection. The deep, bold flavors reflect Scorpio’s enigmatic personality.
Historical Note: Venison was a luxury meat during the Renaissance, reserved for feasts and special occasions.

Sagittarius (November 22 - December 21): Spiced Meat Pie

Sagittarius, ruled by Jupiter, embodies adventure, exploration, and abundance. Renaissance astrologers might suggest a hearty, exotic dish that celebrates Sagittarius’ love of travel.

Dish: Spiced Meat Pie

A flaky pastry filled with a mix of meats (pork, beef, and game), dried fruits like figs and currants, and warming spices such as cinnamon and nutmeg.
Historical Note: Meat pies were a staple of Renaissance feasts, often reflecting the host’s wealth and culinary prowess.

Capricorn (December 22 - January 19): Savory Cheese Tart

Capricorn, ruled by Saturn, is disciplined, traditional, and appreciates timeless classics. Foods associated with Saturn were often simple, hearty, and practical.

Dish: Savory Cheese Tart

A rich tart made with aged cheeses (like Parmesan or Gruyere), eggs, and a touch of nutmeg, baked to golden perfection.
Historical Note: Cheese tarts were popular in Renaissance Italy and France, often served as part of the first course.

Aquarius (January 20 - February 18): Almond Milk Blancmange

Aquarius, ruled by Saturn and Uranus, is innovative, forward-thinking, and unconventional. Renaissance chefs often reserved experimental or exotic dishes for this visionary sign.

Dish: Almond Milk Blancmange

A creamy dessert made with almond milk, rice, sugar, and rosewater, sometimes tinted with natural dyes for a unique appearance.
Historical Note: Blancmange was a Renaissance delicacy, its smooth texture and innovative use of almond milk reflecting Aquarius’ progressive spirit.

Pisces (February 19 - March 20): Poached Fish in Herb Broth

Pisces, ruled by Jupiter and Neptune, is intuitive, artistic, and deeply connected to water. Renaissance diets for Pisces often included fish, symbolizing their watery nature and spiritual depth.

Dish: Poached Fish in Herb Broth

A light, flavorful dish of fresh fish poached in a broth of white wine, parsley, dill, and a hint of lemon.
Historical Note: Fish was a staple in Renaissance cuisine, especially during religious observances, making it a versatile and symbolic choice for Pisces.

Recipes

Here are two authentic Renaissance recipes, for the Virgos & Libras of the world. I happen to be a Libra (Tropical) and Virgo (Vedic). Drop your sign below for some Renaissance recipes that you can try on your own!

The two recipes provided are historically inspired and drawn from research into Renaissance culinary traditions.

Herb & Barley Soup (Vedic Virgo: Practical and Grounded)

This nourishing soup, based on the agrarian lifestyle of the Renaissance, reflects Virgo’s earthy, practical qualities. Barley and herbs were staples in both peasant and noble kitchens.

Ingredients:

1 cup pearl barley
2 quarts vegetable broth
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup diced root vegetables (parsnips, carrots, or turnips)
A handful of fresh herbs (parsley, thyme, marjoram)
Salt and pepper to taste
Olive oil or butter

Instructions:

Rinse barley thoroughly and soak in water for at least an hour (or overnight).
Heat olive oil or butter in a large pot. Sauté onion and garlic until translucent.
Add the diced vegetables and cook for 5 minutes.
Drain the barley and add it to the pot along with the vegetable broth.
Simmer for 45-60 minutes, or until barley is tender.
Stir in chopped fresh herbs and season with salt and pepper. Serve warm.

Historical Source: Adapted from Libro della Cocina (15th century Italian cookbook).

Rosewater Marzipan (Tropical Libra: Balanced and Luxurious)

Rosewater and almonds were symbols of refinement during the Renaissance, making this marzipan perfect for Libra’s love of beauty and indulgence.