|
To contact us: |
|
News Article |
|
Eat Like a Real Roman in Pompeii |
|
Researchers have tried to bring back to life the city's food chain by replanting, in the restaurant's garden and in other open spaces throughout the city's ruins, the fruits and vegetables that were part of the Roman diet -- figs and olives, plums and grapes, as well as broom, bramble, poppy and mallow. "We wanted to learn what the inhabitants of Pompeii ate,'' said Anna Maria Ciarallo, a biologist who heads the project for Pompeii's archaeological office. "But we wanted a side of the project to appeal directly to the public as well.'' Some may keep away from "garum,'' a pungent sauce used for flavouring and obtained by fermenting fish entrails, but Ciarallo said that many Roman dishes closely resembled modern cuisine. The recipe to make prosciutto ham has remained unchanged, while "savillum,'' the favourite dessert of many Romans, was a baked cream similar to today's custard, Ciarallo said. Pompeii's rich were known to feast on such exotic dishes as swallow's tongue and parrot meat, but the project is presenting more everyday fare, Ciarallo said. The restaurant was located between the gymnasium, the amphitheatre and one of the city's gates and mostly catered to middle-class merchants and travellers, Ciarallo said. Its six benches were probably always filled with hungry customers passing through the busy neighbourhood, she said. The guests would recline on one side on the benches, as eating customs demanded at the time, to chat, play dice -- one of the Romans' favourite pastimes -- and partake of the dishes served out of large pots. The quiche-like "libum'' is made with bread and cheese resembling today's ricotta. "It was a sweet and sour cuisine, which blended the sharp tastes of vinegar and spices with the sugars of honey and figs,'' Ciarallo said. Cereals and beans were the staples of the Roman diet, together with fish, cheese and limited quantities of eggs and meat. "The main differences were between the social classes,'' she said. “Slaves were kept on a high-energy diet of bread, dried-fruits and low quality cheese and wine. The upper classes enjoyed the same foods available to the middle class, but the quantities were larger, the ingredients finer, and the banquets were lavish presentations.” Associated Press
|
|
Fresh wine, every soldier’s favourite delivery |
|
Date: 01 June 2007 |
