The most ancient texts
regarding Roman Cuisine
begin with die recipes
of Catone il Censore
(150 b. C.) found in his
treatise on agriculture
"De Agricoltura". In 37
b. C. the "Rerum
rusticarum libri tres"
of Varrone appeared and
in 50 a. D. "De re
rustica" of Columella.
The last of the Georgic
writers was Plinio with
"Naturalis Historia'
about the 15th century
a. D. and after him the
famous gastronomist
Apicio IV century D.
with the "De re
coquinaria". From all of
these works can be
deduced the clear
origins of Mediterranean
Cuisine for which Italy
is envied by the whole
world and particularly
the cuisine of the
Campania region famous
for the products of its
generous land.
Aromatic erbs:
Laurel, dill, myrtle,
marjoram, mint,
rosemary, sage, thyme...
Legumes and vegetables:
Among the "scapece"
(derived from Apicio) a
classic exarnple is that
of baby marrows
marinaded in vinegar and
various aromatic herbes.
Fresh and dried fruit
Sheep and goat chéese:
Cassata di Oplontis
cottage cheese (goat)
honey and dried fxuit
the forerunner of the
Cassata Siciliana a
fresco which can be
found in one of the
triclinos of the Villa
of Poppea at Oplontis,
and everywhere in Pompei
evidence of food and
beverages can be found
in the frescos and
mosaics.
Olive oil:
Campania oil is
recognised as being the
finest in Italy since
ancient times being free
of acidity.
Cereals (alica,
farro or spelt, pasta,
bread ...) Cicero and
Horace (1` Century b.
C.) were greedy for "Lagane"
the original version of
today's lasagne; the
first references to
macaroni appear in the
XII Century in travel
books and Arab recipes
in which vermicelli is
termed "Atria".
Sauces: The most
common sauce was Garum
or Liquamen.
Honey: The Romans
mingled sweet and bitter
flavours.
Wine: It was,
spiced and seasoned and
diluted with water.
The foods which the
Romans were not in time
to know
Tomatoes, sugar,
potatoes, coffee, cocoa.
The
life and food
As life in those times
was regulated by the sun
the Romans got up early,
ate a hearty breakfast (Ientaculum)
of bread, cheese, dried
fruit and honey. About
midday they had a snack
Prandium) and after
having visited the spa
at (about three or four
o'clock in the afternoon
they began dinner(Coena).
They lay on beds known
as tricliniari and
rested their elbows on
pillows they began the
meal wìth an abundant
antipasta (Gustatio)
which was fallowed by
the main dish (Mensa
prima) and to conclude,
a dessert, (Mensa
secunda) generally fruit
or a sweet. The slaves
assigned to the banquet
served the guests, the
Cellarius, (our
sommelier) organized the
beverages having Mulsum
(wine with honey) served
as an aperitive and then
the wines which
accompanied the main
course served, filtered
and seasoned, (Vino
conditum) with herbs and
diluted with water. The
dessert was served with
a sweet wine known as (Vino
Passum). During the
banquet various
entertainments were
provided for the guests:
music, dance, jugglers,
acrobats and poetry
recitals. |
