What was Italian cuisine like before the Columbian exchange (tomatoes)?

The wealthy of course ate extremely well during the Renaissance. Bernardino Corio wrote in Historia di Milano described in great detail a feast in Rome in 1473.

The first service combined pork livers, blancmange, meats with relish, tortes and pies, salt-cured pork loin and sausage, roast veal, kid, squab, chicken, rabbit...whole roasted large game, and fowl dressed in their skin or feathers. Next came golden tortes and muscat pears in cups."...And this was just the first service!...list of foods brought forth in the remaining there services (at the end of each the tablecloth would be removed, and the guests washed their hands because they served themselves from comunal trays and forks were not in use): fried dough shaped like pine cones, smothered with honey and rose water, silver-wrapped lemons in sugary syrup; relishes; lies; sturgeon and lamprey; aspics, more tortes; junket drowning in white wine; Catalan-style chicken; green blancmange; stewed veal; mutton and roebuck; suckling pig; capon; and duck and black and sour cherries mascreated in Tyrian wine. And dulcis in fundo: ices, almonds, coriander seeds, anise seeds, cinnamon, and pine nuts..."

Going back a century there is a detailed Venetian cookbook called "Libro Per Cuoco" from about the mid-1300's that contains 135 recipes. Recipe 45 is a pie containing chicken, whole dates, and deep-fried pellets made from pounded cheese, eggs, dates, pine nuts, and pancetta. A lot of spices were used: the dates are stuffed wtih ginger, cinnamon, and cloves...Pastas appeared frequently: "Ordinary ravioli with enhance herbs" with a filling of herbs which are lightly boiled before being finely chopped and mixed with fresh cheese and beaten egg. The ravioli are then cooked in broth and covered with a grating of good cheese and "a lot of spices" are also sprinkled over the top before eating. Lasagna are preapered for Lent with ground walnuts with coating of spices and sugar.

In Venice: The Biography of a City by Christopher Hibbert, the author wrote that meals eaten by workers were simple, largely composed of vegetables, fruit and bread but sometimes including dishes of beef and pork, kid and wild boar, fowls from Padua, and, more often, fish such as mullet, sole, pike, carp, gudgeon, tench, sea scorpion and flounders--accompanied by wine from Crete.