Ancient Rome was a hub of culture, trade, and culinary innovation. The Romans were known for their elaborate feasts, sophisticated cooking techniques, and diverse use of ingredients from across their vast empire. From the lavish meals of the wealthy to the simple yet nourishing fare of the common people, Roman cuisine reflected the society’s agricultural abundance and global reach.
This article explores authentic ancient Roman food recipes, drawing inspiration from Apicius, a collection of Roman culinary texts, and other historical sources. Whether you’re a history buff or a culinary adventurer, these recipes will transport you back to the grandeur of Rome.
The Staples of Roman Cuisine
Before diving into recipes, it’s essential to understand the staple ingredients of ancient Roman cooking:
Grains: Wheat was a dietary cornerstone, used in bread, porridge (puls), and cakes.
Olive Oil: A fundamental cooking fat, used for frying, dressing, and preserving.
Wine: Consumed by all classes, often diluted with water or flavored with spices and honey.
Legumes: Lentils, chickpeas, and beans provided a protein source for many Romans.
Fish & Seafood: Popular in coastal cities, often salted, smoked, or made into garum (fermented fish sauce).
Meats: Pork was the most common, while beef was rare. Poultry, dormice (a delicacy), and game were also consumed.
Fruits & Vegetables: Figs, dates, grapes, apples, leeks, cabbage, and cucumbers were widely used.
Cheese & Dairy: Sheep and goat cheese were common, but milk was mainly for the poor.
Now, let’s explore some authentic ancient Roman recipes!
Puls – The Roman Porridge
Puls was the staple food of the Roman lower classes and soldiers, a simple yet nourishing porridge made from grains.
Ingredients:
1 cup barley or wheat grits
3 cups water or vegetable broth
1 tablespoon olive oil
Salt to taste
(Optional) Cheese, honey, or herbs for flavor
Instructions:
Boil the water or broth in a pot.
Slowly add the barley or wheat grits while stirring.
Reduce heat and let it simmer for 30–40 minutes until thickened.
Stir in olive oil and salt.
For added taste, top with crumbled cheese, honey, or fresh herbs.
Moretum – Roman Herb Cheese Spread
Moretum was a cheese spread enjoyed by farmers and workers, often eaten with bread.
Ingredients:
1 cup fresh ricotta or goat cheese
2 cloves garlic, minced
1 tablespoon white wine vinegar
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon black pepper
A handful of fresh herbs (parsley, coriander, thyme, or celery leaves)
Instructions:
Crush garlic and herbs using a mortar and pestle.
Mix the crushed herbs with cheese, vinegar, olive oil, salt, and pepper.
Stir well until smooth and creamy.
Serve with fresh or toasted bread.
Patina de Apua – Roman Honey Omelet
This sweet omelet was a popular dessert or breakfast dish.
Ingredients:
4 eggs
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon white wine vinegar
Instructions:
Beat the eggs in a bowl.
Heat olive oil in a pan and pour in the eggs.
Cook over medium heat until the omelet sets.
Drizzle honey and vinegar on top.
Sprinkle with black pepper and serve warm.
Panis – Ancient Roman Bread
Bread was a fundamental part of the Roman diet, especially for soldiers and the poor.
Ingredients:
3 cups whole wheat flour
1 teaspoon salt
1 teaspoon honey
1 packet (2 ¼ teaspoons) dry yeast
1 ¼ cup warm water
Instructions:
Dissolve yeast and honey in warm water. Let sit for 5 minutes.
Mix flour and salt in a bowl, then gradually add the yeast mixture.
Knead the dough for about 10 minutes.
Cover and let rise for 1 hour.
Shape into a round loaf and place on a floured baking sheet.
Let rest for another 30 minutes.
Bake at 375°F (190°C) for 30–35 minutes.
Lucanian Sausages – Roman Spiced Sausages
These sausages were highly prized and seasoned with various spices.
Ingredients:
1 lb ground pork
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon salt
2 cloves garlic, minced
1 tablespoon fish sauce (garum)
Sausage casings (optional)
Instructions:
Mix all ingredients thoroughly.
Stuff into casings if available, or shape into small patties.
Grill or pan-fry over medium heat until browned and cooked through.
Isicia Omentata – Roman Minced Meat Patties (Early Burgers)
These were the Roman version of modern-day burgers.
Ingredients:
1 lb ground beef or pork
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon fish sauce (garum)
1 teaspoon ground coriander
1 tablespoon white wine
1 slice stale bread, soaked in water and squeezed dry
Instructions:
Mix all ingredients into a uniform paste.
Shape into small patties.
Fry in olive oil until golden brown on both sides.
Serve with bread or fresh greens.
Parthian Chicken – Spiced Roast Chicken
A Roman favorite, this recipe features bold spices and a rich sauce.
Ingredients:
1 whole chicken
2 teaspoons ground cumin
1 teaspoon ground coriander
½ teaspoon black pepper
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon fish sauce (garum)
Instructions:
Rub the chicken with spices, honey, olive oil, and garum.
Let marinate for at least 30 minutes.
Roast at 375°F (190°C) for 1 hour or until fully cooked.
Patina de Piris – Roman Pear Custard
A sweet and creamy dessert enjoyed by the wealthy.
Ingredients:
4 pears, peeled and chopped
2 tablespoons honey
2 eggs
½ teaspoon cinnamon
1 tablespoon olive oil
1 cup milk
Instructions:
Cook pears with honey until soft.
Mash and mix with beaten eggs, cinnamon, and milk.
Pour into a greased dish and bake at 350°F (175°C) for 30 minutes.
Conclusion
Ancient Roman cuisine was both practical and indulgent, influenced by Mediterranean flavors and exotic spices. Whether you try the simple puls of the common people or the rich Parthian Chicken favored by the elite, these recipes offer a taste of history.
Cooking these meals at home can be a fun way to experience the culinary world of Ancient Rome, bringing the past to life through flavors that have stood the test of time. Enjoy your Roman feast—bonam cenam!
