Ancient Romans
at the table

Marco Gavio Apicio, who lived between the 1st century BC and the 1st century AD, is one of the most well-known gastronomes of ancient Rome. A member of the Roman elite, he was not only known for his culinary skills but also for his extravagant lifestyle. His name is associated with “De re coquinaria”, a collection of recipes that offers a fascinating glimpse into Roman cuisine and food culture. Divided into ten books, it covers a wide range of dishes, from appetizers to desserts, from meat dishes to fish dishes, including side dishes and condiments.

The ingredients used in Apicius’s recipes are varied and often unusual by modern taste. Some of the most common are:

Garum: a fermented fish sauce that was very popular in Roman cuisine, used as a condiment for a wide range of dishes.

Exotic spices: such as pepper, ginger, and cumin, which demonstrate the influence of the commercial routes that crossed the empire.

Fine meats: including wild boar, peacock, and flamingo, which were considered delicacies.

Apicius’s culinary techniques are often complex and reflect a profound knowledge of the culinary arts. Some examples include:

Slow cooking: many recipes require long, slow cooking over low heat to soften meats and allow flavors to blend.

Marinating: the use of marinades to flavor and tenderize meat is a common practice.

Use of honey: as a natural sweetener, honey is frequently used not only in desserts but also in savory dishes.

One of the most famous recipes is the “Patina Apiciana”, a dish made with meat, often pork or poultry, cooked with honey, wine, and spices. This dish exemplifies the typical Roman use of combining sweet and salty flavors.

Apicius’s recipes represent an invaluable culinary heritage, offering a glimpse into the life and food habits of ancient Rome. Through their analysis, we can better understand the evolution of Western cuisine and appreciate the lasting influence of Roman traditions on our gastronomic culture. The elaborate preparations and exotic ingredients used by Apicius testify to an era in which food was not only nourishment but also an expression of wealth and culture.