plante romane

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Detail of Fresco from Pompeii Depicting Bowl of Fruit

Detail of Fresco from Pompeii Depicting Bowl of Fruit

Quails in Wine Leaves, Like the Romans An ancient recipe, using fresh figs, bacon, quail, and grape leaves--surprisingly easy to make, beautiful, and delicious

Quails in Wine Leaves, Like the Romans An ancient recipe, using fresh figs, bacon, quail, and grape leaves--surprisingly easy to make, beautiful, and delicious

Taula parada a la romana    Roman food, Thermopolium (by KuanUm), Tarraco viva.

Taula parada a la romana Roman food, Thermopolium (by KuanUm), Tarraco viva.

Moretum (garlic and herb pesto) -- Ancient Roman recipe

Moretum (Garlic and Herb Pesto)

Moretum (garlic and herb pesto) -- Ancient Roman recipe

Though not much used as a spice today, laurel berries were a very common spice in Ancient Roman times and many Roman recipes call for the use of 'laurel berries'. Interestingly, the English term 'bay' referring to the tree originates from the Middle English baye (Old French baie), which derives from the Latin bacca 'berry' and originally referred to the fruit. The name laurel derives from laurus, the Latin name for the bay tree.

Though not much used as a spice today, laurel berries were a very common spice in Ancient Roman times and many Roman recipes call for the use of 'laurel berries'. Interestingly, the English term 'bay' referring to the tree originates from the Middle English baye (Old French baie), which derives from the Latin bacca 'berry' and originally referred to the fruit. The name laurel derives from laurus, the Latin name for the bay tree.

The first course at Roman dinner banquets was called either the Gustatio or the Promulsio. It was similar to a modern day appetizer and consisted of salad, eggs, fish, and sweetened wine. The next course was called the Prima Mensa, which in itself had six main dishes. In this course, a variety of meat, fish, and poultry was served.

The first course at Roman dinner banquets was called either the Gustatio or the Promulsio. It was similar to a modern day appetizer and consisted of salad, eggs, fish, and sweetened wine. The next course was called the Prima Mensa, which in itself had six main dishes. In this course, a variety of meat, fish, and poultry was served.

Aliments, Museu de Sàbrata    Food (mosaic), Roman Museum of Sabratha, Libya.

Aliments, Museu de Sàbrata Food (mosaic), Roman Museum of Sabratha, Libya.

Cookies on Friday: Ancient Roman Honey Cookies with Sesame Seeds

Cookies on Friday: Ancient Roman Honey Cookies with Sesame Seeds

Cumin and Coriander Cabbage.  Mash cabbage leaves and season them with coriander, onion, cumin, pepper, raisin wine (passum) or condensed wine (defrutum), and a little olive oil. - Apicius, 3.ix.3

Cumin and Coriander Cabbage. Mash cabbage leaves and season them with coriander, onion, cumin, pepper, raisin wine (passum) or condensed wine (defrutum), and a little olive oil. - Apicius, 3.ix.3

A large basket, decorated with olive tree leaves, full of big olives, is on the ground. Two trushes, on each side of the basket, are picking at the fruit.  Roman era, Sousse, Archeological Museum of Sousse

A large basket, decorated with olive tree leaves, full of big olives, is on the ground. Two trushes, on each side of the basket, are picking at the fruit. Roman era, Sousse, Archeological Museum of Sousse

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