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The Roman colonies provided many foods to Rome; the city received ham from Belgium, oysters from Brittany, garum from Mauretania, wild game from Tunisia, silphium (laser) from Cyrenaica, flowers from Egypt, lettuce from Cappadocia, and fish from Pontus. [7] The ancient Roman diet included many items that are staples of modern Italian cooking.
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."
This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
Roman cuisine consists of the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna . [ 1 ] These include peas , globe artichokes and fava beans , shellfish, milk-fed lamb and goat , and cheeses such as pecorino romano and ricotta . [ 2 ]
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.
Ancient Roman chefs (3 P) Roman cookbooks (1 P) F. Roman fish processing (5 P) Pages in category "Roman cuisine" The following 30 pages are in this category, out of ...
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