The Roman Cuisine. Adapted Roman recipes

Table of contents 

The Roman Cuisine

Pastry

Libum (cheesecake)

Patina Cotidiana (lasagna)

Gruels

Amulatum Alier (chicken fricassee)

Patina Uricarum (a dish of stinging nettles)

Soups

Tisana (legumes soup)

Starters

Sala Catabia (potted salad)

Walnut cheese

Pine-nut cheese

Globi (Globes)

Moretum (chesses and garlic paste)

Epityrum (olives with herbs)

Meat

Ofellae Ostienses (pork loin)

Esica Omentata (meat balls in a net)

Chicken oxizomum with spicy sauce

Fish

Amia (grilled tuna fish)

Fish pie

Desserts

Stuffed dates

Tropatina (cream)

Римската кухня. Адаптирани римски рецепти

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