Pullum Particum (Parthian Chicken) is so far my favourite 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 what is Pullum Particum? Sally Grainger, a highly knowledgeable food historian, suggests that the name originated with the use … Continue reading A taste of Ancient Rome – Pullum Particum (Parthian Chicken) and Parthian Chickpeas