It may be a shade or two more refined than the 14th-century original, but with its salty bacon, creamy beans, garlicky sausages and rich confit of duck, it is decidedly true to it in taste and spirit.
At lunch I sipped a glass of the rich, fruity stuff along with a delicious meal of baked beans (lobia), fried potatoes, eggplant, green leeks, and puffy Georgian flat bread -- all homemade, all home-grown.