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.
Beef meat and various kinds of game (including deer and wild donkey) were valued, but fish dishes were the most popular.
More about the eating habits of the Romans
Sources
- Winniczuk Lidia, Ludzie, zwyczaje i obyczaje starożytnej Grecji i Rzymu, PWN, Warszawa 1983
