The kitchen prepared tasty lunches and dinners every day.
In particular, the New Year’s lunch in 1785 had a delicious menu. Shrimp, swordfish and a soup of pasta and fish were prepared as first courses; cod and sunfish with a herb and anchovy sauce were served for the second course, followed by cabbage with tuna and eggs.
The dinner ended with a custard, accompanied by some fruit to finish, in this case apple.
With such a respectable lunch, tasty and rich in every food, you could say the monks were not lacking in anything at all!