Search results
Results from the WOW.Com Content Network
Apicius. A critical edition with an introduction and an English translation. Totnes: Prospect Books. ISBN 978-1-903018-13-2. [includes Vinidarius] Ricotti, Eugenia Salza Prina (1995). Dining as a Roman emperor: how to cook ancient Roman recipes today. Rome: L'Erma di Bretschneider. Villegas Becerril, Almudena (2001). Culinary Aspects of Ancient ...
Trippa alla romana is an ancient recipe, traditionally prepared during Saturday lunch, so much so that nowadays in historic trattorias it is possible to see a sign that says "Sabato Trippa ". [ 3 ] The recipe of trippa alla romana has also spread thanks to Elena Fabrizi , an admirer of the popular dish of the Roman tradition.
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. [6] The most common or ancient Roman cuisine included the quinto quarto (lit. ' fifth ...
For premium support please call: 800-290-4726 more ways to reach us
3. Green Bean Casserole. One of the most enduring recipes on this list, green bean casserole has been a polarizing staple at family gatherings since its birth in a Campbell Soup Co. test kitchen ...
Roman books on agriculture include a few recipes. [63] A book-length collection of Roman recipes is attributed to Apicius, a name for several figures in antiquity that became synonymous with "gourmet": [64] "the recipes are written haphazardly, as if someone familiar with the workings of a kitchen was jotting down notes for a colleague."
A Roman-inspired menu might include a fermented fish sauce called “garum” and dormouse—a gutted mouse stuffed with pork mince and baked. Dormouse is still served in Croatia and Slovenia.