Taddeo Barberini

Taddeo Barberini (1603–1647) was an Italian nobleman of the House of Barberini who became Prince of Palestrina and Gonfalonier of the Church; commander of the Papal Army. He was a nephew of Pope Urban VIII and brother of Cardinals Francesco Barberini and Antonio Barberini. Thanks to their uncle's famous nepotism, the brothers shaped 17th-century Italian politics, religion, art, music and architecture.

Famine-Era Food Restrictions and Rationing

During periods of famine, authorities prohibited the baking of luxury bread and sweets to control food costs. The poorest citizens relied on state-subsidized shops that sold bread made from a mix of inferior cereals and pulses.

Passing Down Heirloom Clothing and Textiles

Clothing and accessories were historically valued as tools for social integration and communication, and they were commonly passed down from one generation to the next. Items were analyzed in archives through inventories, jewelry lists, and fabric samples that documented how people dressed.

The Popular Pavane Dance

The solemn, slow-moving pavane was a popular dance used by nobles for grand entries and festivities, often accompanied by drums, oboes, trombones, and violins.

Travel and Communication in the Duchy

In the early 17th century, the Via Emilia was a vital, though sometimes poorly maintained, route for transit between Piacenza, Parma, and Bologna, featuring regular services by couriers and messengers who operated on fixed schedules. Travel on this route was managed via post stations where riders could change horses to maintain efficient communication networks.

Carriages required extensive resources

Wealthy travelers used carriages, but these required significant support, including horses, specialized personnel, and frequent maintenance on poor roads.

Bread rationing for the poor

To prevent riots during food shortages, the state rationed bread, forcing the poor to eat smaller loaves made from pulses and low-quality cereals. Luxury bread and sweets were strictly forbidden during these times of scarcity.

Cooking with a swivel arm and alcoves

In the rural Apennines, families cooked using a swivel arm called a cadnil to hold pots over an open fire, often inside a large wooden hood. Wealthier families built alcoves into the wall beside the hearth where they could rest in the warmth.

Rural diet of beans and chestnuts

During times of severe famine, country dwellers survived by consuming minimal food, such as beans and chestnuts, as cities prioritized their own limited grain supplies over feeding the rural population.

Strict bread rationing for the poor

To ensure urban stability during food shortages, authorities strictly rationed bread, forcing the poor to eat smaller loaves made from a mixture of less valuable cereals and pulses. In contrast, fine flour bread was reserved exclusively for city residents.

Strict grain rationing in Parma

During the 1590-1593 famine, authorities strictly limited grain transactions, prohibiting any individual deal involving more than 4.7 kg of grain to prevent hoarding.

Fixed bread prices in Parma

In Parma, bread was sold at prices fixed by public authorities, and poor city dwellers could buy lower-quality bread made from pulses and cereals at state-run shops during times of famine.

Barber-surgeons in Parma

Barber-surgeons were the most numerous medical workers in Parma, often performing both grooming tasks like shaving and invasive procedures such as bloodletting using razors and lancets.

Paying rent with capons

Rural tenants often paid their rent in the form of a pair of capons, which were required to be delivered within a week of Saint Martin's Day on November 11.

Postal Networks and Improved Delivery Times

By the seventeenth century, a public postal network of regular couriers allowed ordinary people to send mail, whereas previously they relied on miscellaneous travelers. Letters that once took two weeks to arrive could then be delivered in five days.

The Cost of Sending a Letter

Sending a letter by the ordinary postal service cost between 7 and 9 Milanese soldi per ounce, which was roughly equivalent to the price of three or four loaves of bread.