By recreating their foods, we can experience a taste of history. Here are some key elements and recipes that helped define Roman cuisine. And it's a lot easier than you might think.
Staples of the Roman Diet
Grains: Bread was a cornerstone of the Roman diet. The most common grain was wheat, used to make a variety of breads and porridge.
Legumes: Lentils, chickpeas, and broad beans were staples.
Vegetables: Cabbage, leeks, onions, and garlic were commonly consumed.
Fruits: Figs, grapes, apples, and pears were popular.
Meat and Fish: While meat was more common in wealthier households, fish, particularly salted fish, was widely eaten.
Cheese and Eggs: Both were integral parts of the Roman diet.
Wine: Diluted with water, wine was the drink of choice.
Breakfast (Ientaculum)
Breakfast in ancient Rome was typically a light meal. It often consisted of bread dipped in wine or served with cheese and honey. Sometimes olives or dried fruit were added.
Recipe: Roman Breakfast Bread with Honey and Cheese
Ingredients:
Freshly baked bread
Ricotta or a soft cheese
Honey
Olives (optional)
Dried figs or dates (optional)
Method:
Slice the bread and spread a generous amount of ricotta cheese on top.
Drizzle honey over the cheese.
Serve with a side of olives and dried fruit if desired.
Lunch (Prandium)
Lunch was also a relatively simple affair, often leftovers from the previous day's dinner, cold meats, bread, and fruit.
Recipe: Lentil and Chickpea Salad
Ingredients:
200g lentils
200g chickpeas (canned or pre-cooked)
1 red onion, finely chopped
2 garlic cloves, minced
1 cucumber, diced
2 tbsp olive oil
2 tbsp red wine vinegar
Fresh herbs (parsley, mint)
Salt and pepper to taste
Method:
If using dried lentils, cook them in boiling water until tender, about 20-30 minutes. Drain and set aside.
In a large bowl, combine lentils and chickpeas.
Add chopped onion, garlic, and cucumber.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
Pour the dressing over the salad and mix well.
Garnish with fresh herbs and serve chilled or at room temperature.
Dinner (Cena)
Dinner was the main meal of the day, often a multi-course affair for the wealthy, including meats, fish, vegetables, and desserts.
Recipe: Honey-Glazed Pork with Apples
Ingredients:
1kg pork loin
4 apples, sliced
4 tbsp honey
2 tbsp olive oil
2 tbsp red wine vinegar
Salt and pepper
Fresh rosemary or thyme
Method:
Preheat the oven to 180°C (350°F).
In a roasting pan, place the pork loin and surround it with apple slices.
In a small bowl, mix honey, olive oil, red wine vinegar, salt, and pepper.
Pour the mixture over the pork and apples.
Sprinkle fresh rosemary or thyme on top.
Roast in the oven for 1 hour, basting occasionally with the pan juices, until the pork is cooked through and the apples are tender.
Let the pork rest for a few minutes before slicing and serving with the roasted apples.
Dessert (Secunda Mensa)
Romans enjoyed sweets, often made with honey and fruit. A popular dessert was Libum, a type of cheesecake offered to the household gods.
Recipe: Libum (Roman Cheesecake)
Ingredients:
200g ricotta cheese
100g plain flour
1 egg
4 tbsp honey
Bay leaves
Method:
Preheat the oven to 180°C (350°F).
In a bowl, mix ricotta cheese, flour, and egg until well combined.
Shape the mixture into small cakes and place each one on a bay leaf.
Arrange the cakes on a baking tray and bake for 30 minutes, or until golden brown.
Drizzle with honey and serve warm.
Conclusion
Recreating Roman foods allows us to connect with the past in a tangible and delicious way. The simplicity and richness of these ancient recipes offer a glimpse into the daily lives of the Romans. Whether you're enjoying a simple breakfast of bread and cheese or a more elaborate dinner, these dishes bring the flavours of ancient Rome to your modern kitchen. Bon appétit—or as the Romans would say, "Cenam vestram fruimini!"