Blog - Archeo Food

Together at table with the ancient Romans

Laid tables, large kitchens and expert cooks serving sumptuous dinners Thanks to Apicio’sDe 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, […]

The mazzafegato: the diviner sausage.

From a poor peasant product to one of the most popular cured meats by food lovers: the mazzafegato is now a Slow Food presidium. 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 […]

Moretum: the aperitif at the time of Ancient Rome

A tasty pecorino cream to spread and savour at any time. The Romans used a mortar(from the Latin mor(e)tarium) to mix chopped cheese & herbs to make a particular cream cheese. The first recipe of the moretumdates back to the historic Columella (source: De Re Rustica, XII) which accurately describes how to prepare the hot […]

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

Serve the soup of Ancient Rome and discover the nutritional properties in one complete dish. 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 […]

For those hungry for knowledge.

Each recipe has an origin, every flavor an etymology.

Together at table with the ancient Romans

The mazzafegato: the diviner sausage.

Moretum: the aperitif at the time of Ancient Rome

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