Transcript Roman Food-Casey Early

Rome food (romanumn cibus)
By: Casey Early
The non-rich’s main meal
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The non-rich people’s main food was pottage.
Pottage is a kind of thick stew made from wheat,
millet or corn. Sometimes they would add cooked
meat, offal or a sauce made out of wine. Food for
the common people consisted of wheat or barley,
olive oil. a little fish, wine, home grown vegetables,
and if they were lucky enough to own a goat or
cow or chickens, cheese and a few eggs.
What did the rich romans eat?
 the
rich Romans usually eat fish, nuts, fruits
and drank honeyed wine, peacock
tongues, & the most complicated thing
was a chicken inside a duck, then the
duck inside a goose, then the goose
inside a pig, then the pig inside a cow,
and cooking the whole thing together.
What do the roman’s eat for
breakfast?
 Well
they would usually eat bread with
fresh fruit. When they ate this it would be
really early in the morning.
 the Romans called this ientaculum
What did they eat for lunch?
 This
would be eaten around noon. a little
cooked meat - ham or salami, salad,
cheese, hard-boiled eggs, vegetables
and bread.
 They called this PRANDIUM
What would they eat for
dinner?
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This would be eaten around 4 in the afternoon & would
continue till the night. The starter would be a salad or a
dish of small fish. Then the main course would be fish,
cooked meat, & cooked vegetables. The dessert would
be fresh fruit & cheese, a small cake sweetened with
honey may be served at times.
This was also called prandium
What was the oven like?
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It was shaped like a low beehive, and constructed
of rubble and tiles. A flue to provide a draught
would be made accessible at the front, very
similar to the bread ovens which persisted for
many centuries after. Charcoal or wood was burnt
inside until sufficient heat had been generated;;
the ashes were then raked out and bread, meats
or pastries put in, the aperture of the oven being
covered to retain the heat during cooking.
Dinner Parties
 Rich
Romans served expensive and
unusual food in order to show off. Strange
food such as dormice stuffed with pine
kernels or boiled pigs udders and roast
peacock. The more unusual the food, the
more the guests were impressed.
 The Latin word for dinner is cena.
How did the Roman’s eat
when they had a dinner
party?
 Guests
ate lying on sofas, leaning on their
left elbows while picking up the food with
their fingers. Slaves would bring bowls of
water so that guests could wash their
hands.
What were they known for?
 The
romans were know for bread. All
different kinds such as cheese, flat bread,
or things of that type.
Some Roman Recipes
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POTATO GNOCCHI
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http://www.a
boutroma.co
m/romecuisine.html
Ingredients for six people:
2 kg of potatoes
300 grams of flour
salt
Boil the potatoes and mash them
still warm with a sieve. Mix the cold
mash potatoes with the flour and
salt till you have a soft mixture. Roll
the potato mash into long fingerthick strips and cut the gnocchi,
each 2 cm long. Dust each one
with some flour so that they do not
stick together. In the meanwhile,
boil abundant salty water. When it
boils, pour the gnocchi and leave
them cook till they come to the
surface. Then remove and drain.
Mix the gnocchi with lots of gravy
(the recipe is that of Roman
fettuccine) and grated Roman
pecorino cheese.
Some more roman recipes
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http://www.
aboutroma.
com/romecuisine.html
RIGATONI WITH CALF’S INTESTINES
Ingredients for six persons:
600 grams of rigatoni
2 kg of calf’s intestines
1 clove of garlic
1 stick of celery
Roman pecorino cheese
Half carrot
Lard
Tomato sauce
Wine
Oil
Salt pepper
Cut the meat into little pieces and tie
the ends of each to form a ring. Fry in
the lard the carrot, the onion, the
garlic, and the celery and add the
intestines. Fry the rings of intestine in
the lard, diluting with half glass of red
wine. Leave it flavor for some minutes
and then add the tomato sauce, salt
and pepper. Leave the sauce cook
for about 2 hours. Then cook the
pasta and drain it al dente. Pour it
into the pan with the sauce, taking
care not to break the rings. Serve with
Roman pecorino cheese.