Ancient Roman cuisine, Hadrian

Felix dies natalis, Hadriane!

Happy 1940th birthday, Hadrian! For this year's birthday cake I chose to cook Cato's recipe for savillum (a kind of cheese cake/bread). Savillum recipe in Latin (from LacusCurtius): Cato’s De Agricultura 84: Savillum hoc modo facito. Farinae selibram, casei P. II S una conmisceto quasi libum, mellis P.  et ovum unum. Catinum fictile oleo unguito. Ubi omnia… Continue reading Felix dies natalis, Hadriane!

Ancient Roman cuisine, Saturnalia

A taste of Ancient Rome – A Saturnalia feast

As mentioned in a previous post (see here), I organised a small banquet at home on the occasion of the Saturnalia festival. I absolutely love ancient Roman food and for this banquet I tried a few more ancient recipes. Once again, everything was delicious! For the appetizer (gustatio) I chose to bake Mustacei, must (grape… Continue reading A taste of Ancient Rome – A Saturnalia feast

Ancient Roman cuisine, Roman Cooking

A taste of Ancient Rome – Pullum Numidicum (Numidian Chicken) and Conchicla Cum faba (Beans with Cumin)

It has been over a year since I last blogged about ancient Roman cooking, even though I have tried a few more recipes in the meantime, as people who follow me on Twitter or Facebook have probably noticed. One of my last cooking sessions was on the occasion of Hadrian's birthday on 24th January. Pullum… Continue reading A taste of Ancient Rome – Pullum Numidicum (Numidian Chicken) and Conchicla Cum faba (Beans with Cumin)

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 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, 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

Ancient Roman cuisine, Roman Cooking

A taste of Ancient Rome – Aliter Patina de Asparagis (Omelette with Asparagus and Fresh Herbs)

As it it Asparagus season, yesterday I tried this ancient recipe with asparagus called "Aliter Patina de Asparagis" and taken from Apicius’ book, “De Re Coquinaria”. It is made with eggs, asparagus, wine and lots of herbs. It turned out to be very tasty. I can’t wait to make it again! The recipe in Latin: Aliter patina de… Continue reading A taste of Ancient Rome – Aliter Patina de Asparagis (Omelette with Asparagus and Fresh Herbs)

Ancient Roman cuisine, Roman Cooking

A taste of Ancient Rome – Minutal ex Praecoquis (Pork and Fruit Ragout)

Bring on the feast! What type of food did the Ancient Romans eat? What ingredients did they use? What were the Ancient Roman dessert recipes like? When I started to look at some Roman recipes on the internet, I realised that most dishes had sweet-sour flavour combinations,  an abundant use of fresh herbs and fragrant spices which I… Continue reading A taste of Ancient Rome – Minutal ex Praecoquis (Pork and Fruit Ragout)