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Each recipe has an origin, every flavor an etymology. This is also Archeo Food: learning new things. Follow our blog and archaeocucine enthusiasts.

Puls Fabata: the soup that meets the standards of modern diets.

The civilization of Ancient Rome was the first to build towns as we know them today and to develop their civic sense in the kitchen also. Meals, mainly dinner, were experienced as a convivial moment of relaxation and sharing. On all tables, from the most humble to the noble, the main dish was the puls. It is a polenta made with spelt flou...
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Moretum: the aperitif at the time of Ancient Rome

The Romans used a mortar (from the Latin moretum) to mix chopped cheese & herbs to make a particular cream cheese. The first recipe of the moretum dates back to the historic Columella (source: De Re Rustica, XII) which accurately describes how to prepare the hot spicy moreto.
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The mazzafegato: the diviner sausage.

Pork was already widely used in Roman times for various preparations but it is certainly not the origin of this sausage, made of red pork, tongue, heart, lung, spiced with fennel flowers, in verifiable ancient contexts. The practice of making sausages from the innards of the sacrificial animal has ancestral references that resemble those of Norcin...
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Together at table with the ancient Romans

Thanks to Apicio's De re coquinaria, today we are able to have an idea of the culinary reality of ancient Rome. Dinner was considered the most abundant meal and began in the early hours of the afternoon. It was a real banquet for the upper classes, to which selected guests participated. They would lie...
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