Ancient Roman cuisine, Roman Cooking

A taste of Ancient Rome – Pullum Particum (Parthian Chicken) and Parthian Chickpeas

Pullum Particum (Parthian Chicken) is so far my favorite Apician recipe. I have cooked and tasted it twice and it is an absolute delight! This is one of the best chicken dishes I have ever had. But is Pullum Particum Parthian? Sally Grainger, the highly knowledgeable food historian, suggests  that the name originated with the use of… Continue reading A taste of Ancient Rome – Pullum Particum (Parthian Chicken) and Parthian Chickpeas