Still life with eggs, birds and bronze dishes, Pompeii

The

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

ancient Rome In modern historiography, ancient Rome refers to Roman people, Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom ...

changed greatly over the duration of the civilization's existence. Dietary

habits A habit (or wont as a humorous and formal term) is a routine of behavior that is repeated regularly and tends to occur subconsciously.

were affected by the political changes from kingdom to

republic A republic () is a " state in which power rests with the people or their representatives; specifically a state without a monarchy" and also a "government, or system of government, of such a state." Previously, especially in the 17th and 18th ...

empire An empire is a "political unit" made up of several territories and peoples, "usually created by conquest, and divided between a dominant center and subordinate peripheries". The center of the empire (sometimes referred to as the metropole) ex ...

, and the empire's enormous expansion, which exposed Romans to many new provincial culinary habits and cooking methods. In the beginning, dietary differences between Roman social classes were not great, but disparities developed with the empire's growth.

Archaeology

Most organic foods decay under ordinary conditions, but ashes and animal bones offer some archaeological details about the Ancient Roman diet.

Phytoliths Phytoliths (from Greek, "plant stone") are rigid, microscopic structures made of silica, found in some plant tissues and persisting after the decay of the plant. These plants take up silica from the soil, whereupon it is deposited within differe ...

have been found at a cemetery in

Tarragona, Spain Tarragona (, ; Phoenician: ''Tarqon''; la, Tarraco) is a port city located in northeast Spain on the Costa Daurada by the Mediterranean Sea. Founded before the fifth century BC, it is the capital of the Province of Tarragona, and part of Tarr ...

. Imported figs were among the charred foods preserved when

Boudica Boudica or Boudicca (, known in Latin chronicles as Boadicea or Boudicea, and in Welsh as ()), was a queen of the ancient British Iceni tribe, who led a failed uprising against the conquering forces of the Roman Empire in AD 60 or 61. She ...

and her army burned down a Roman shop in

Colchester Colchester ( ) is a city in Essex, in the East of England. It had a population of 122,000 in 2011. The demonym is Colcestrian. Colchester occupies the site of Camulodunum, the first major city in Roman Britain and its first capital. Colch ...

Chickpeas The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are ...

and bowls of fruit are known from

Herculaneum Herculaneum (; Neapolitan and it, Ercolano) was an ancient town, located in the modern-day ''comune'' of Ercolano, Campania, Italy. Herculaneum was buried under volcanic ash and pumice in the eruption of Mount Vesuvius in AD 79. Like the n ...

, preserved since

Vesuvius Mount Vesuvius ( ; it, Vesuvio ; nap, 'O Vesuvio , also or ; la, Vesuvius , also , or ) is a somma-stratovolcano located on the Gulf of Naples in Campania, Italy, about east of Naples and a short distance from the shore. It is one of ...

destroyed the town in 79 AD. Remains of small fish bones,

sea urchin Sea urchins () are spiny, globular echinoderms in the class Echinoidea. About 950 species of sea urchin live on the seabed of every ocean and inhabit every depth zone from the intertidal seashore down to . The spherical, hard shells (tests) o ...

spines and mineralized plants have survived in the city's sewers; among the plants

archaeologists Archaeology or archeology is the scientific study of human activity through the recovery and analysis of material culture. The archaeological record consists of artifacts, architecture, biofacts or ecofacts, sites, and cultural landscapes ...

have identified dill,

coriander Coriander (;

flax Flax, also known as common flax or linseed, is a flowering plant, ''Linum usitatissimum'', in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates. Textiles made from flax are known in ...

lentil The lentil (''Lens culinaris'' or ''Lens esculenta'') is an edible legume. It is an annual plant known for its lens-shaped seeds. It is about tall, and the seeds grow in pods, usually with two seeds in each. As a food crop, the largest p ...

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&n ...

opium poppy ''Papaver somniferum'', commonly known as the opium poppy or breadseed poppy, is a species of flowering plant in the family Papaveraceae. It is the species of plant from which both opium and poppy seeds are derived and is also a valuable ornam ...

and various other nuts, fruits and

legumes A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

, as well as a diverse variety of fish and shellfish. At

Pompeii Pompeii (, ) was an ancient city located in what is now the ''comune'' of Pompei near Naples in the Campania region of Italy. Pompeii, along with Herculaneum and many villas in the surrounding area (e.g. at Boscoreale, Stabiae), was burie ...

, grapes, bread and

pastry Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...

were burned and buried in

peristyle In ancient Greek and Roman architecture, a peristyle (; from Greek ) is a continuous porch formed by a row of columns surrounding the perimeter of a building or a courtyard. Tetrastoön ( grc, τετράστῳον or τετράστοον, lit=f ...

courtyard gardens as offerings to household ''

Lares Lares ( , ; archaic , singular ''Lar'') were guardian deities in ancient Roman religion. Their origin is uncertain; they may have been hero-ancestors, guardians of the hearth, fields, boundaries, or fruitfulness, or an amalgam of these. Lare ...

''.

Meals

Traditionally, a

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or " ...

called ''ientaculum''Artman, John:"Ancient Rome- Independent Learning Unit", page 26, Good Apple, 1991. was served at dawn. At mid-day to early afternoon, Romans ate '' cena'', the main meal of the day, and at nightfall a light supper called ''vesperna''.Artman, John::"Ancient Rome- Independent Learning Unit", page 26, Good Apple,1991. With the increased importation of foreign foods, the ''cena'' grew larger in size and included a wider range of foods. Thus, it gradually shifted to the evening, while the ''vesperna'' was abandoned completely over the course of the years. The mid-day meal ''prandium'' became a light meal to hold one over until ''cena''. Among the lower classes of the Roman society, these changes were less pronounced as the traditional routines corresponded closely to the daily rhythms of manual labour. Roman Museum 099

However, among the upper classes, who normally did not engage in manual labour, it became customary to schedule all business obligations in the morning. After the ''prandium'', the last responsibilities would be discharged, and a visit would be made to the baths. Around 2 p.m., the'' cena'' would begin. This meal could last until late in the night, especially if guests were invited, and would often be followed by ''comissatio'', a round of alcoholic beverages (usually

wine Wine is an alcoholic drink typically made from Fermentation in winemaking, fermented grapes. Yeast in winemaking, Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different ...

). In the period of the kings and the early

Republic A republic () is a " state in which power rests with the people or their representatives; specifically a state without a monarchy" and also a "government, or system of government, of such a state." Previously, especially in the 17th and 18th ...

, but also in later periods (for the working classes), the ''cena'' essentially consisted of a kind of

porridge Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...

, the '' puls''. The simplest kind would be made from

emmer Emmer wheat or hulled wheat is a type of awned wheat. Emmer is a tetraploid (4''n'' = 4''x'' = 28 chromosomes). The domesticated types are ''Triticum turgidum'' subsp. ''dicoccum'' and ''Triticum turgidum ''conv.'' durum''. The wild plant is ...

, water, salt and fat. A more sophisticated variation was made with

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: ...

, and consumed with an accompaniment of assorted

vegetable Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the edible flower, flowers, ...

s when available. The wealthy commonly ate their ''puls'' with eggs,

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

, and

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

and it was also occasionally served with

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

fish Fish are Aquatic animal, aquatic, craniate, gill-bearing animals that lack Limb (anatomy), limbs with Digit (anatomy), digits. Included in this definition are the living hagfish, lampreys, and Chondrichthyes, cartilaginous and bony fish as we ...

. Over the course of the Republican period, the ''cena'' developed into two courses: the main course and a dessert with fruit and seafood (e.g.

mollusc Mollusca is the second-largest phylum of invertebrate animals after the Arthropoda, the members of which are known as molluscs or mollusks (). Around 85,000 extant species of molluscs are recognized. The number of fossil species is est ...

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are ref ...

). By the end of the Republic, it was usual for the meal to be served in three parts: an appetiser (''gustatio''), main course (''primae mensae''), and dessert (''secundae mensae''). The Roman legions' staple ration of food was wheat. In the 4th century, most legionaries ate as well as anyone in Rome. They were supplied with rations of bread and vegetables along with meats such as beef, mutton, or pork. Rations also depended on where the legions were stationed or were campaigning. Mutton was popular in Northern Gaul and Britannia, but pork was the main meat ration of the legions.

Foods and ingredients

The Roman colonies provided many foods to Rome; the city received ham from

Belgium Belgium, ; french: Belgique ; german: Belgien officially the Kingdom of Belgium, is a country in Northwestern Europe. The country is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to ...

, oysters from

Brittany Brittany (; french: link=no, Bretagne ; br, Breizh, or ; Gallo: ''Bertaèyn'' ) is a peninsula, historical country and cultural area in the west of modern France, covering the western part of what was known as Armorica during the period ...

garum Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its gre ...

from

Mauretania Mauretania (; ) is the Latin name for a region in the ancient Maghreb. It stretched from central present-day Algeria westwards to the Atlantic, covering northern present-day Morocco, and southward to the Atlas Mountains. Its native inhabitants ...

, wild game from

Tunisia ) , image_map = Tunisia location (orthographic projection).svg , map_caption = Location of Tunisia in northern Africa , image_map2 = , capital = Tunis , largest_city = capital , ...

, silphium (laser) from

Cyrenaica Cyrenaica ( ) or Kyrenaika ( ar, برقة, Barqah, grc-koi, Κυρηναϊκή ��παρχίαKurēnaïkḗ parkhíā}, after the city of Cyrene), is the eastern region of Libya. Cyrenaica includes all of the eastern part of Libya between ...

, flowers from

Egypt Egypt ( ar, مصر , ), officially the Arab Republic of Egypt, is a List of transcontinental countries, transcontinental country spanning the North Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via a land bridg ...

, lettuce from

Cappadocia Cappadocia or Capadocia (; tr, Kapadokya), is a historical region in Central Anatolia, Turkey. It largely is in the provinces Nevşehir, Kayseri, Aksaray, Kırşehir, Sivas and Niğde. According to Herodotus, in the time of the Ionian Revo ...

, and fish from Pontus. The ancient Roman diet included many items that are staples of modern Italian cooking.

Pliny the Elder Gaius Plinius Secundus (AD 23/2479), called Pliny the Elder (), was a Roman author, naturalist and natural philosopher, and naval and army commander of the early Roman Empire, and a friend of the emperor Vespasian. He wrote the encyclopedic ' ...

discussed more than 30 varieties of

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ' ...

, 40 kinds of

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the Family (biology), family Rosacea ...

, figs (native and imported from Africa and the eastern provinces), and a wide variety of

s. Some of these vegetables are no longer present in the modern world, while others have undergone significant changes.

Carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...

s of different colours were consumed, but not in orange. Many kinds of vegetables were cultivated and consumed.Patrick Faas, ''Around the Roman Table: Food and Feasting in Ancient Rome'', University of Chicago Press (2005), p. 209. These included celery, garlic, some flower bulbs,

and other

brassica ''Brassica'' () is a genus of plants in the cabbage and mustard family ( Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ''cole c ...

s (such as

kale Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a hea ...

and

broccoli Broccoli (''Brassica oleracea'' var. ''italica'') is an edible green plant in the cabbage family (family Brassicaceae, genus ''Brassica'') whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is cla ...

lettuce Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, ...

, endive,

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

leek The leek is a vegetable, a cultivar of '' Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus '' Al ...

asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus '' Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

radish The radish (''Raphanus raphanistrum'' subsp. ''sativus'') is an edible root vegetable of the family Brassicaceae that was domesticated in Asia prior to Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw ...

es,

turnip The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word ''turnip'' is a compound of ''turn'' as in turned/rounded on a lathe and ...

s, parsnips,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...

s, beets, green peas, chard, French beans ,

cardoon The cardoon, ''Cynara cardunculus'' (), also called the artichoke thistle, is a thistle in the family Asteraceae. It is a naturally occurring species that also has many cultivated forms, including the globe artichoke. It is native to the wester ...

s, olives, and

cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the Cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables. Some vegetables were illustrated in

relief Relief is a sculptural method in which the sculpted pieces are bonded to a solid background of the same material. The term '' relief'' is from the Latin verb ''relevo'', to raise. To create a sculpture in relief is to give the impression that th ...

s.Patrick Faas, ''Around the Roman Table: Food and Feasting in Ancient Rome'', University of Chicago Press (2005), pp. 209, 210–239, 362–371 However, some foods considered characteristic of modern Italian cuisine were not used.Phyllis Pray Bober, ''Art, Culture, and Cuisine: Ancient and Medieval Gastronomy'', University of Chicago Press (2001), p. 187. In particular,

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

and

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mo ...

(aubergine) were introduced later from the

Arab world The Arab world ( ar, اَلْعَالَمُ الْعَرَبِيُّ '), formally the Arab homeland ( '), also known as the Arab nation ( '), the Arabsphere, or the Arab states, refers to a vast group of countries, mainly located in Western A ...

, and

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es,

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Uni ...

es,

capsicum ''Capsicum'' () is a genus of flowering plants in the nightshade family Solanaceae, native to the Americas, cultivated worldwide for their chili pepper or bell pepper fruit. Etymology and names The generic name may come from Latin , me ...

peppers, and

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...

(the modern source of

polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...

) only appeared in Europe following the discovery of the

New World The term ''New World'' is often used to mean the majority of Earth's Western Hemisphere, specifically the Americas."America." ''The Oxford Companion to the English Language'' (). McArthur, Tom, ed., 1992. New York: Oxford University Press, p. ...

and the

Columbian Exchange The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World (the Americas) in ...

. The Romans knew of rice, but it was very rarely available to them. There were also few

citrus ''Citrus'' is a genus of flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, lemons, grapefruits, pomelos, and limes. The genus ''Citrus'' is native to ...

fruits. Lemons were known in Italy from the second century AD but were not widely cultivated.

Breads and grains

From 123 BC, a ration of unmilled wheat (as much as 33 kg), known as the ''frumentatio'', was distributed to as many as 200,000 people every month by the Roman state. There was originally a charge for this but from 58 BC this charge was abolished by the plebeian tribune Publius Clodius Pulcher. Individuals had to be citizens and domiciled in Rome to receive the ''frumentatio''. Originally flat, round loaves made of

cereal A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grain crops are grown in greater quantities and provide more food ...

grain closely related to wheat) with a bit of

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quant ...

were eaten; among the upper classes, eggs,

, and

, along with

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. Immune factors and immune-modulat ...

and

fruit In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in partic ...

were also consumed. In the

Imperial Imperial is that which relates to an empire, emperor, or imperialism. Imperial or The Imperial may also refer to: Places United States * Imperial, California * Imperial, Missouri * Imperial, Nebraska * Imperial, Pennsylvania * Imperial, Texas ...

period, around 1 AD, bread made of

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

was introduced; with time, more and more wheaten foods began to replace emmer loaves. There were many kinds of bread of differing quality. Typically white bread was baked for the elite, with darker bread baked for the middle class, and the darkest bread for the poor peasants. The bread was sometimes dipped in

and eaten with olives, cheese, and grapes. At the time of the destruction of Pompeii in AD 79, there were at least 33 bakeries in that city. Roman chefs made sweet buns flavored with blackcurrants and cheese cakes made with flour, honey, eggs, ricotta-like cheese and poppy seed. Sweet wine cakes were made with honey, reduced red wine and cinnamon. Fruit tarts were popular with the upper class, but the lower classes couldn't afford to personally make them or purchase them from markets and vendors. '' Juscellum'' was a broth with grated bread, eggs, sage and saffron, described in ''

Apicius ''Apicius'', also known as ''De re culinaria'' or ''De re coquinaria'' (''On the Subject of Cooking'') is a collection of Roman cookery recipes. It is thought to have been compiled in the fifth century AD. Its language is in many ways closer ...

'', a Roman recipe book of the late 4th or early 5th century.

Meat

Butcher's meat was an uncommon luxury. The most popular meat was

pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

, especially

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

Beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

was uncommon in ancient Rome, being more common in

ancient Greece Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of cu ...

– it is not mentioned by

Juvenal Decimus Junius Juvenalis (), known in English as Juvenal ( ), was a Roman poet active in the late first and early second century CE. He is the author of the collection of satirical poems known as the '' Satires''. The details of Juvenal's life ...

Horace Quintus Horatius Flaccus (; 8 December 65 – 27 November 8 BC), known in the English-speaking world as Horace (), was the leading Roman lyric poet during the time of Augustus (also known as Octavian). The rhetorician Quintilian regarded his ' ...

Seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

game A game is a structured form of play, usually undertaken for entertainment or fun, and sometimes used as an educational tool. Many games are also considered to be work (such as professional players of spectator sports or games) or art (suc ...

, and

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, qu ...

, including ducks and geese, were more usual. For instance, on his triumph, Caesar gave a public feast to 260,000 humiliores (poorer people) which featured all three of these foods, but no butcher's meat.Maguelonne Toussaint-Samat, ''A History of Food'', John Wiley & Sons (2009), p. 93. John E. Stambaugh writes that meat "was scarce except at sacrifices and the dinner parties of the rich".John E. Stambaugh, ''The Ancient Roman City'', JHU Press (1988), p. 148. Cows were prized for their milk; bulls as plough and draft

animals Animals are multicellular, eukaryotic organisms in the biological kingdom Animalia. With few exceptions, animals consume organic material, breathe oxygen, are able to move, can reproduce sexually, and go through an ontogenetic stage in ...

. Meat of working animals was tough and unappetizing. Veal was eaten occasionally. Apicius gives only four recipes for beef but the same recipes call for lamb or pork as options. There is only one recipe for beef stew and another for veal scallopini.

Dormice A dormouse is a rodent of the family Gliridae (this family is also variously called Myoxidae or Muscardinidae by different taxonomists). Dormice are nocturnal animals found in Africa, Asia, and Europe. They are named for their long, dormant hibe ...

were eaten and considered a

delicacy A delicacy is usually a rare and expensive food item that is considered highly desirable, sophisticated, or peculiarly distinctive within a given culture. Irrespective of local preferences, such a label is typically pervasive throughout a r ...

. It was a status symbol among wealthy Romans, and some even had dormice weighed in front of dinner guests. A

sumptuary law Sumptuary laws (from Latin ''sūmptuāriae lēgēs'') are laws that try to regulate consumption. ''Black's Law Dictionary'' defines them as "Laws made for the purpose of restraining luxury or extravagance, particularly against inordinate expendi ...

enacted under Marcus Aemilius Scaurus forbade the eating of dormice, but failed to stop the practice.

Fish and seafood

Fish was more common than meat.

Aquaculture Aquaculture (less commonly spelled aquiculture), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. lot ...

was sophisticated, with large-scale industries devoted to oyster farming. The Romans also engaged in snail farming and oak grub farming. Some fish were greatly esteemed and fetched high prices, such as mullet raised in the fishery at

Cosa Cosa was a Latin colony founded in southwestern Tuscany in 273 BC, on land confiscated from the Etruscans, to solidify the control of the Romans and offer the Republic a protected port. The Etruscan site (called ''Cusi'' or ''Cosia'') may have ...

, and "elaborate means were invented to assure its freshness".

Fruit

Thermopolium Lucius Vetutius Placidus Pompeii

Fruit was eaten fresh when in season, and dried or preserved over winter. Popular fruit included

apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple trees are cultivated worldwide and are the most widely grown species in the genus '' Malus''. The tree originated in Central Asia, where its wild ancest ...

fig The fig is the edible fruit of ''Ficus carica'', a species of small tree in the flowering plant family Moraceae. Native to the Mediterranean and western Asia, it has been cultivated since ancient times and is now widely grown throughout the world ...

grape A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus '' Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began perhaps 8,000 years a ...

quince The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright ...

s, citron,

strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

, blackberries, elderberries, currants, damson plums, dates,

melon A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. The word "melon" can refer to either the plant or specifically to the fruit. Botanically, a melon is a kind of berry, specifically a "pepo". T ...

rose hip The rose hip or rosehip, also called rose haw and rose hep, is the accessory fruit of the various species of rose plant. It is typically red to orange, but ranges from dark purple to black in some species. Rose hips begin to form after pollina ...

s and

pomegranate The pomegranate (''Punica granatum'') is a fruit-bearing deciduous shrub in the family Lythraceae, subfamily Punicoideae, that grows between tall. The pomegranate was originally described throughout the Mediterranean Basin, Mediterranean re ...

s. Less common fruits were the more exotic azeroles and medlars.

Cherries A cherry is the fruit of many plants of the genus '' Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet ''Prunus avium'' and the sour ''Prunus cerasus''. The ...

and

apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus '' Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are al ...

s, both introduced in the 1st century BC, were popular. Peaches were introduced in the 1st century AD from Persia. Oranges and

lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

s were known but used more for medicinal purposes than in cookery. Although known to the ancient Romans, lemons were not cultivated in Italy until the

Principate The Principate is the name sometimes given to the first period of the Roman Empire from the beginning of the reign of Augustus in 27 BC to the end of the Crisis of the Third Century in AD 284, after which it evolved into the so-called Dominate. ...

. At least 35

cultivar A cultivar is a type of cultivated plant that people have selected for desired traits and when propagated retain those traits. Methods used to propagate cultivars include: division, root and stem cuttings, offsets, grafting, tissue culture ...

s of pear were grown in Rome, along with three types of apples. Cato described pear culture methods similar to modern techniques. There are recipes for pear and peach creams and milk puddings flavored with honey, pepper and a little

Columella Lucius Junius Moderatus Columella (; Arabic: , 4 – ) was a prominent writer on agriculture in the Roman Empire. His ' in twelve volumes has been completely preserved and forms an important source on Roman agriculture, together with the wo ...

offers advice on the preservation of figs by crushing them into a paste with anise, fennel seed, cumin and toasted sesame to be wrapped in fig leaves.

Vegetables

While the precursors of Brussels sprouts,

artichoke The globe artichoke (''Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green articho ...

s, peas,

rutabaga Rutabaga (; North American English) or swede (British English and some Commonwealth English) is a root vegetable, a form of ''Brassica napus'' (which also includes rapeseed). Other names include Swedish turnip, neep (Scots), and turnip (Scott ...

, and possibly

cauliflower Cauliflower is one of several vegetables in the species ''Brassica oleracea'' in the genus '' Brassica'', which is in the Brassicaceae (or mustard) family. It is an annual plant that reproduces by seed. Typically, only the head is eaten – t ...

probably existed in Roman times, the modern cultivated forms we think of were not developed until the late Middle Ages and early Renaissance times. Cabbage was eaten both raw (sometimes dipped in vinegar) and cooked. Cato greatly esteemed cabbage, believing it to be good for the digestion, and also believed that if a sick person ate a great deal of cabbage and bathed in his own

urine Urine is a liquid by-product of metabolism in humans and in many other animals. Urine flows from the kidneys through the ureters to the urinary bladder. Urination results in urine being excreted from the body through the urethra. Cellul ...

, he would recover.

Legumes

Legumes A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

were limited to dried peas, fava beans (broad beans),

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are h ...

s, and

Lupin ''Lupinus'', commonly known as lupin, lupine, or regionally bluebonnet etc., is a genus of plants in the legume family Fabaceae. The genus includes over 199 species, with centers of diversity in North and South America. Smaller centers occur ...

es. The Romans knew several varieties of

, such as venus, ram, and punic. They were either cooked down into a broth or roasted as a snack. The Roman cookbook ''

'' gives several recipes for chickpeas.

Nuts

The ancient Romans ate walnuts,

almonds The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...

, pistachios,

chestnuts The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelated ...

, hazelnuts (filberts),

pine nuts Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are trade ...

, and

sesame Sesame ( or ; ''Sesamum indicum'') is a flowering plant in the genus ''Sesamum'', also called benne. Numerous wild relatives occur in Africa and a smaller number in India. It is widely naturalized in tropical regions around the world and is cul ...

seeds, which they sometimes pulverized to thicken spiced, sweet wine sauces for roast meat and fowl to serve on the side or over the meat as a glaze. Nuts were also used in savoury pesto-like sauces for cold cuts. Nuts were used in pastries, tarts and puddings sweetened with honey.

Dairy

Cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

was eaten and its manufacture was well-established by the Roman Empire period.P.F. Fox and P.L.H. McSweeney, Cheese: An Overview, in Cheese: Chemistry, Physics, and Microbiology Vol. 1 (3d ed.), p. 2-3. It was part of the standard rations for Roman soldiers and was popular among civilians as well. The Emperor

Diocletian Diocletian (; la, Gaius Aurelius Valerius Diocletianus, grc, Διοκλητιανός, Diokletianós; c. 242/245 – 311/312), nicknamed ''Iovius'', was Roman emperor from 284 until his abdication in 305. He was born Gaius Valerius Diocles ...

(284–305 CE) fixed maximum prices for cheese. The manufacture of cheese and its quality and culinary uses are mentioned by a number of Roman authors:

described cheese's dietary and medicinal uses in Book 28 of '' Historia Naturalis'', and

Varro Marcus Terentius Varro (; 116–27 BC) was a Roman polymath and a prolific author. He is regarded as ancient Rome's greatest scholar, and was described by Petrarch as "the third great light of Rome" (after Vergil and Cicero). He is sometimes calle ...

in '' De Agricultura'' described the Roman cheesemaking season (spring and summer) and compared soft, new cheeses with drier, aged cheeses. The most extensive description of Roman cheese-making comes from

, from his treatise on

Roman agriculture Roman agriculture describes the farming practices of ancient Rome, during a period of over 1000 years. From humble beginnings, the Roman Republic (509 BC to 27 BC) and the Roman Empire (27 BC to 476 AD) expanded to rule much of Europe, northern ...

, '' De Re Rustica''.

Condiments

Garum Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its gre ...

was the distinctive fish sauce of ancient Rome.Harlan Walker, ''Fish: Food from the Waters, Proceedings of the Oxford Symposium on Food and Cookery'', 105-06 (1998). It was used as a

seasoning Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". ...

, in place of salt; as a table

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

; and as a

sauce In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French wor ...

. There were four major fish sauce types: ''garum'', ''liquamen'', ''muria'', and ''allec''. It was made in different qualities, from fish such as

tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...

, mullet, and

sea bass Sea bass is a common name for a variety of different species of marine fish. Many fish species of various families have been called sea bass. In Ireland and the United Kingdom, the fish sold and consumed as sea bass is exclusively the European ...

. It could be flavoured, for example mixed with wine, or diluted with water (''hydrogarum''), a form popular among Roman soldiers, although the emperor

Elagabalus Marcus Aurelius Antoninus (born Sextus Varius Avitus Bassianus, 204 – 11/12 March 222), better known by his nickname "Elagabalus" (, ), was Roman emperor from 218 to 222, while he was still a teenager. His short reign was conspicuous for s ...

asserted that he was the first to serve it at public

banquet A banquet (; ) is a formal large meal where a number of people consume food together. Banquets are traditionally held to enhance the prestige of a host, or reinforce social bonds among joint contributors. Modern examples of these purposes i ...

s in Rome. The most costly garum was ''garum sociorum'', made from

mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...

(''scomber'') at the New Carthage fisheries in Spain, and widely traded. Pliny wrote in his '' Natural History'' that two congii (7 litres) of this sauce cost 1,000

sesterces The ''sestertius'' (plural ''sestertii''), or sesterce (plural sesterces), was an Ancient Rome, ancient Roman Roman currency, coin. During the Roman Republic it was a small, silver coin issued only on rare occasions. During the Roman Empire it w ...

.Harlan Walker, ''Fish: Food from the Waters, Proceedings of the Oxford Symposium on Food and Cookery'', 106 (1998). One thousand sesterces in the Early Empire was equal to 110 g of gold.

Cooking

Mosaico di un giovane come mese di giugno, III secolo dc

One of many modes of cooking in ancient Rome was the ''focus'', a

hearth A hearth () is the place in a home where a fire is or was traditionally kept for home heating and for cooking, usually constituted by at least a horizontal hearthstone and often enclosed to varying degrees by any combination of reredos (a lo ...

that was placed in front of the lararium, the household altar which contained small sculptures of the household deity (the ''

lares Lares ( , ; archaic , singular ''Lar'') were guardian deities in ancient Roman religion. Their origin is uncertain; they may have been hero-ancestors, guardians of the hearth, fields, boundaries, or fruitfulness, or an amalgam of these. Lare ...

'', or guardian ancestor-spirits, and the ''

penates In ancient Roman religion, the Di Penates () or Penates ( ) were among the ''dii familiares'', or household deities, invoked most often in domestic rituals. When the family had a meal, they threw a bit into the fire on the hearth for the Penates. ...

'', who were believed to protect the ''floor'', the larder). In homes where the ''lararium'' was built into the wall, the ''focus'' was sometimes built of raised brick into four sides, constructed against a

baseboard In architecture, a baseboard (also called skirting board, skirting, wainscoting, mopboard, trim, floor molding, or base molding) is usually wooden or vinyl board covering the lowest part of an interior wall. Its purpose is to cover the joint ...

on which a fire was lit. More common was a ''focus'' that was rectangular and portable, consisting simply of a moveable hearth with stone or

bronze Bronze is an alloy consisting primarily of copper, commonly with about 12–12.5% tin and often with the addition of other metals (including aluminium, manganese, nickel, or zinc) and sometimes non-metals, such as phosphorus, or metalloids suc ...

feet.Faas, p. 52. After the development of separate kitchens, the ''focus'' began to be used only for religious offerings and for warmth, rather than for cooking. Portable stoves and ovens were used by the Romans, and some had water pots and grills laid onto them. At

, most houses had separate kitchens, most fairly small, but a few large; the Villa of the Mysteries covers a nine-by-twelve meter area.Faas, p. 130. A number of kitchens at Pompeii had no roofs, resembling

courtyard A courtyard or court is a circumscribed area, often surrounded by a building or complex, that is open to the sky. Courtyards are common elements in both Western and Eastern building patterns and have been used by both ancient and contemporary ...

s more than ordinary rooms; this allowed smoke to ventilate. Kitchens that did have roofs must have been extremely smokey, since the only ventilation would come from high windows or holes in the ceiling; while the Romans built

chimney A chimney is an architectural ventilation structure made of masonry, clay or metal that isolates hot toxic exhaust gases or smoke produced by a boiler, stove, furnace, incinerator, or fireplace from human living areas. Chimneys are typ ...

s for their bakeries and smithies, they were unknown in private dwellings until about the 12th century A.D, well after the collapse of Roman civilization. Many Roman kitchens had an oven (''furnus'' or ''fornax''), and some (such as the kitchen of the Villa of the Mysteries) had two.Faas, p. 132. A square or dome-shaped construction of brick or stone, these ovens had a flat floor, often of

granite Granite () is a coarse-grained ( phaneritic) intrusive igneous rock composed mostly of quartz, alkali feldspar, and plagioclase. It forms from magma with a high content of silica and alkali metal oxides that slowly cools and solidifies un ...

and sometimes

lava Lava is molten or partially molten rock (magma) that has been expelled from the interior of a terrestrial planet (such as Earth) or a moon onto its surface. Lava may be erupted at a volcano or through a fracture in the crust, on land or ...

, which were filled with dry twigs and then lit. On the walls of kitchens were hooks and chains for hanging cooking equipment, including various pots and pans, knives, meat

fork In cutlery or kitchenware, a fork (from la, furca 'pitchfork') is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tine (structural), tines with which one ...

sieve A sieve, fine mesh strainer, or sift, is a device for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet materia ...

grater A grater, also known as a shredder, is a kitchen utensil used to grate foods into fine pieces. Uses Food preparation Several types of graters feature different sizes of grating slots, and can therefore aid in the preparation of a variety of ...

s, spits, tongs, cheese-slicers, nutcrackers, jugs for measuring, and pâté moulds.

Alcoholic drinks

Pompeii - Casa dei Casti Amanti - Banquet

In Ancient Rome, wine was normally mixed with water immediately before drinking, since the fermentation was not controlled and the alcohol grade was high. Wine was sometimes adjusted and "improved" by its makers: instructions survive for making

white wine White wine is a wine that is Fermentation in winemaking, fermented without skin contact. The wine color, colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured Juice vesicles, ...

from red and vice versa, as well as for rescuing wine that is turning to

vinegar Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...

. Those instructions as well as detailed descriptions of Roman viticulture date back to 160 BC in the first known text written in Latin prose. Wine was also variously flavored. For example, there was '' passum'', a strong and sweet raisin wine, for which the earliest known recipe is of Carthaginian origin; '' mulsum'', a freshly made mixture of wine and honey (called a pyment today); and ''

conditum Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine. The Latin name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum p ...

'', a mixture of wine, honey and spices made in advance and matured. One specific recipe,

Conditum Paradoxum Conditum, piperatum, or konditon (κόνδιτον) is a family of spiced wines in ancient Roman and Byzantine cuisine. The Latin name translates roughly as "spiced". Recipes for ''conditum viatorium'' (traveler's spiced wine) and ''conditum para ...

, is for a mixture of wine, honey, pepper, laurel, dates, mastic, and

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

, cooked and stored for later use. Another recipe called for the addition of seawater, pitch and rosin to the wine. A Greek traveler reported that the beverage was apparently an acquired taste. Sour wine mixed with water and herbs (''

posca Posca was an Ancient Roman drink made by mixing wine vinegar and water. Bracing but less nutritious and palatable than wine, it was typically a drink for soldiers, the lower classes, and slaves. Etymology and later elaborations The word ''posc ...

'') was a popular drink for the lower classes and a staple part of the Roman soldier's ration.

Beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

(''cerevisia'') was known but considered vulgar, and was associated with

barbarian A barbarian (or savage) is someone who is perceived to be either uncivilized or primitive. The designation is usually applied as a generalization based on a popular stereotype; barbarians can be members of any nation judged by some to be less ...

Desserts

While lacking necessary ingredients commonly used in the modern era for sweets such as refined

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or do ...

or properly churned

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...

, ancient Rome had an abundance of desserts to serve after they had completed their meals served with

. The most renowned were large platters of various fruits picked fresh; some of the more exotic fruits that were not able to grow in Rome were even shipped in from distant continents for the wealthy. Due to the lack of a sweetener such as sugar there was always a desire for the sweetest fruits that were available. Sprias were a type of sweet pastry that were readily available during this time; that were always made with a thin, cake-like crust, and sometimes contained fruit. Enkythoi is another common type of

Roman Roman or Romans most often refers to: * Rome, the capital city of Italy * Ancient Rome, Roman civilization from 8th century BC to 5th century AD *Roman people, the people of ancient Rome *''Epistle to the Romans'', shortened to ''Romans'', a lett ...

pastry that was softer, like a modern sponge cake.

Notes

References

External links

Pass the Garum:
Recreations of Roman recipes

for an ancient Roman dinner

{{DEFAULTSORT:Ancient Roman Cuisine

* Historical foods Ancient dishes Society of ancient Rome

Archaeology

Meals

Foods and ingredients

Breads and grains

Meat

Fish and seafood

Fruit

Vegetables

Legumes

Nuts

Dairy

Condiments

Cooking

Alcoholic drinks

Desserts

See also

Notes

References

Further reading

External links