In the 17th century, the most important meal was the midday meal. The custom was to start with fruit, olives and salads. This was followed by a spoon dish, a stew of vegetables, turnips, legums or rice and a piece of meat or fish. Those who were better off would continue with roast or stewed meat or chicken, and finally fruit and sweets. In the evening, a lighter meal was eaten, bread with salted tuna, sausages or cheese and, if nothing else, a handful of sultanas and almonds.