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The ancient Roman diet included many items that are staples of modern Italian cooking. Pliny the Elder discussed more than 30 varieties of olive , 40 kinds of pear , figs (native and imported from Africa and the eastern provinces), and a wide variety of vegetables .
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."
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 "fifth quarter". [6]
Oxygala – a dairy product in ancient Greece and Rome. [51] It was also consumed by ancient Persians. [52] Papadzules – a common dish in Maya cuisine that may be "one of the most ancient traditional dishes of Yucatán, Mexico. [15] Placenta cake – a layered cake of pastry, cheese and honey originating in ancient Greece and Rome [53] [54]
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.
Banqueting scene from the House of the Chaste Lovers, Pompeii, IX.12.6. In Ancient Roman culture, cena [1] or coena [2] was the main meal of the day.The grammarian, Sextus Pompeius Festus, preserved in his De verborum significatione that in earlier times, cena was held midday but later began to be held in evenings, with prandium replacing the noon meal. [3]
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