Pork in Imperium Romanum
Pork is a very tasty meat – probably everyone who eats it will agree with this. Many of us probably cannot imagine that at least once a week there would be no pork chop or bacon for breakfast at least once a week.
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Curiosities of ancient Rome (Food)
Interesting facts from the world of ancient Romans. The world of ancient Romans was full of amazing accounts and information.
Romans ate while reclining
Roman patricians ate in reclining positions, settling on sofas. The sofas encircled the main table on three sides, with food and drink delivered by slaves to individual guests. The name of the Roman dining room – triclinium – comes from three beds (Greek: treis kline).
Pangiallo – yellow bread
In the Latium region to this day, one of the typical Christmas cakes is the so-called yellow bread – pangiallo. Its roots go back to the era of the Roman Empire.
Snails fattened with milk – Roman delicacy
One of the favourite delicacies of the ancient Romans was snails fattened with milk. Varro or Pliny the Elder mention that rich Romans enjoyed snails from their own farms.
Romans knew rice
Rice was known in ancient times. Ancient Rome imported rice (Oryza sativa) from India, as a luxury product added to dishes or used as a medicine. Mentions of it can be found in texts by authors such as Pliny the Elder, who described rice as a valuable and rare ingredient used for medicinal purposes.
Mullet – delicacy of ancient Romans
As reported by Pliny the Elder1, who lived in the middle of the 1st century CE, one of the most eaten fish among the ancient Romans was the red mullet. As he himself points out, the fish has a “double beard” (mullus barbatus) and is not suitable for breeding, and the best specimens can be found in open waters.
Roman lunch
The basic ingredient of Roman’s dinner was bread made of various types of flour: black bread (panis rusticus, plebeius), white bread (panis secundaris) and the softest bread luxurious (panis candidus, uniform). There was no shortage of vegetables, lettuce, cabbage, leeks, chickpeas, broad beans (boiled, roasted), goat cheese and olives.
Asparagus – expensive specialty among Greeks and Romans
Asparagus was a very expensive speciality in ancient Greek and Roman times that was especially frozen in the Alps for festivals and festivals. Both the Greeks and Romans appreciated their unique and delicate taste, diuretic and medical properties.
