The influence of Ottoman cuisine in Europe beginning in the early 16th-century is seen in dishes like "sharbat", which spread first to Italy after Franceso I de'Medici requested a recipe for "Turkish sorbette" in 1577. Rice pudding, described in contemporaneous sources as "Turkish-style rice", was served at the wedding of Ercole I d'Este, Duke of Ferrara in 1529. "Koz halva" (a type of "nougat"), first recorded in a 13th-century Arabic cookbook, is found in Central European cuisine, where it is called "Törökméz" ("Turkish honey") in Hungarian, and "Türkischer Honig" in Austria and southern Germany.