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The ancient Roman diet included many items that are staples of modern Italian cooking. Pliny the Elder discussed more than 30 varieties of olive , 40 kinds of pear , figs (native and imported from Africa and the eastern provinces), and a wide variety of vegetables .
The Apicius manuscript (ca. 900 CE) of the monastery of Fulda in Germany, which was acquired in 1929 by the New York Academy of Medicine. Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking), is a collection of Roman cookery recipes, which may have been compiled in the fifth century CE, [1] or earlier.
A meal concluded with fruits and nuts, or with deliberately superfluous desserts (secundae mensae). [58] Roman literature focuses on the dining habits of the upper classes, [59] and the most famous description of a Roman meal is probably Trimalchio's dinner party in the Satyricon, a fictional extravaganza that bears little resemblance to ...
Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey. [1] [2] The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the De agri cultura of Cato the ...
The Testaccio rione, Rome's trade and slaughterhouse area, is the place where Rome's most original and traditional foods can still be found. The area was often known as the "belly" or "slaughterhouse" of Rome, and was inhabited by butchers, or vaccinari. [6] The most common or ancient Roman cuisine included the quinto quarto (lit. ' fifth ...
Oxygala – a dairy product in ancient Greece and Rome. [51] It was also consumed by ancient Persians. [52] Papadzules – a common dish in Maya cuisine that may be "one of the most ancient traditional dishes of Yucatán, Mexico. [15] Placenta cake – a layered cake of pastry, cheese and honey originating in ancient Greece and Rome [53] [54]
As for the placenta, the Romans developed the recipe as a cake made of fine flour covered with cheese, honey, and fragrant bay leaves. [6] Ancient Roman bakers customarily prepared a large placenta which was cut into squares to be offered for sale. [7] This is the way that Romanians continue to prepare their plăcintă.
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. [2] In the Middle Ages, honey, spices, and preserved fruits were added. Fruitcakes soon proliferated all over Europe.