Feast Like a Roman: Dishes from the Empire
Today’s chosen theme: Ancient Roman Cuisine: Dishes from the Roman Empire. Step into bustling forums, smoky hearths, and lively triclinia as we revive flavors, stories, and recipes that fed emperors, soldiers, and everyday citizens alike.
The Roman Pantry: Flavors that Built an Empire
Barley, spelt, olives, and legumes underpinned daily meals, while figs, dates, and nuts lent sweetness and texture. Pepper and coriander traveled far, whispering of trade routes. Tell us which staple you’d try first and why!
Ientaculum: A Simple Start
Bread dipped in wine or olive oil, maybe olives or cheese, fueled workers and scholars alike. This quiet meal set the day’s pace. What could your modern ientaculum be? Comment with your minimalist breakfast that actually satisfies.
Prandium: Practical and Portable
At midday, soldiers, artisans, and clerks nibbled cold leftovers, bread, and fruit. Efficiency mattered more than ceremony. Try packing a Roman-style prandium tomorrow and tell us how it compares to your usual lunch.
Cena: Performance, Pleasure, and Politics
The evening spread—courses, conversation, and reclining—wove friendship and influence. Seating order signaled status, while sauces signaled sophistication. Join our newsletter to receive a step-by-step guide to hosting your first mini-cena at home.
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Tools and Techniques: Crafting Flavor the Roman Way
Hearths, Ovens, and Braziers
From portable braziers to domed ovens, heat control was an art. Slow stews, quick sears, and hearth-baked loaves offered variety. Recreate the feel with a Dutch oven or grill, then tell us your favorite heat technique.
Mortar, Pestle, and Precision
Pounded herbs, nuts, and cheeses became vivid sauces like moretum. Grinding builds texture and releases aromatics differently than blades. Try hand-pounding a pesto-style moretum tonight and share your sensory discoveries.
Sauces: Honey, Vinegar, and Garum in Harmony
Roman sauces layered acid, sweetness, and umami for complex finishes. Emulsions thickened with reduced wine or defrutum sang over vegetables and meats. Subscribe for our monthly sauce masterclass inspired by Apicius.
Dining Culture: Etiquette, Status, and Community
Reclining in the Triclinium
Guests lay on couches, leaning left to free the right hand. The arrangement—host, honored guest, and friends—spoke louder than toasts. Who would you seat on the place of honor? Tell us your dream guest list.
Food Across Classes
Plebeians filled up on grains and pulses; elites sampled exotic spices and costly fish sauces. Yet markets braided all classes together. Share how you balance thrift and splurge in your own kitchen routines.
Drinks: Mulsum and Posca
Honeyed wine (mulsum) sweetened elite gatherings, while soldiers drank posca—water sharpened with vinegar. Both refreshed, both symbolic. Vote in our poll: which drink should we adapt for a modern summer party?
Echoes Through Time: Anecdotes, Finds, and Legends
The legendary gourmet Apicius allegedly ended his life fearing a future with “only” ten million sesterces. His name crowns a recipe collection that inspires chefs today. What’s your line between indulgence and wisdom? Share your take.
Echoes Through Time: Anecdotes, Finds, and Legends
Bakers’ stamps and carbonized bread from the Vesuvian towns reveal scoring patterns and communal ovens. Hold that image while baking at home. Post your best Roman-inspired boule and the crumb story behind it.
Echoes Through Time: Anecdotes, Finds, and Legends
Tavern walls boasted prices, snacks, and cheeky boasts, turning streets into menus. These scribbles are our time machine to casual dining. Tell us what quick Roman street bite you’d order after a long day.