Isicia Omentata: A Taste of Ancient Rome There’s something magical about recreating a dish from centuries past. The first time I made Isicia Omentata, it wasn’t just cooking; it felt like a journey through time. The aroma of the spiced meat, mingling with the subtle sweetness of white wine, transported me to a bustling Roman … Read more
Mulsum: A Taste of Ancient Rome in Your Glass My first encounter with mulsum wasn’t in a sun-drenched Roman villa, but rather in a dimly lit, history-obsessed pub in London. I remember the bartender, a wonderfully eccentric fellow with a penchant for ancient history, describing it as “liquid sunshine” – a wine fit for emperors … Read more
Passum: Rediscovering the Sweet Elixir of Ancient Rome I remember the first time I stumbled upon a reference to passum. It was during a deep dive into Roman culinary history, while researching sauces and condiments for a modern interpretation of Apicius. The description – a thick, sweet syrup made from reduced grape juice or wine, … Read more
Conditum Paradoxum: A Taste of Ancient Rome The first time I encountered Conditum Paradoxum, it wasn’t in a bustling Roman trattoria or a sun-drenched vineyard. It was in a dimly lit museum exhibit, amidst fragments of pottery and whispers of history. I remember being captivated by the description – spiced wine, enjoyed by emperors and … Read more
Rediscovering Libum: A Taste of Ancient Roman Cheesecake I remember the first time I encountered a recipe for Libum. It wasn’t in a culinary school textbook, but rather tucked away in the dusty pages of an old history book. The stark simplicity of the ingredients – flour, cheese, egg, a bay leaf – seemed almost … Read more
Baking with the Ancients: Mastering Roman Bread The scent of freshly baked bread, that yeasty aroma that promises warmth and comfort, has always been a constant in my life. I remember as a child, visiting my Nonna’s tiny apartment, the air thick with the smell of rising dough. While she made a more modern Italian … Read more