Romagna 753
With this cocktail we wanted to honour the date of birth of the city of Rome 753 BC as well as a very special region in Italy. The recipe reflects the name: 7 pts Posca Romana - 5 pts Pontica Vermouth - 3 pts Mastiha. The latter to reflect antiquity once more: mastic, the resin of the mastic tree, is used for this liqueur. When chewed, the resin softens and becomes a bright white and opaque gum. The flavor is bitter at first, but after some chewing, it releases a refreshing flavor similar to pine and cedar. Hippocrates used mastic for the prevention of digestive problems, colds and as a breath freshener. Romans used mastic along with honey, pepper, and egg in the spiced wine conditum paradoxum. The cocktail itself, besides its simplicity, impresses with an harmonic balance.
Ius Acetariorum [LA] Salad Dressing Recipe in Latin | AncientRomeWithAmy
hodie loquor de iure acetariorum! in commentario est pdf file cum praescripto de apicio, ne lactucae laedant. praescripta multa sunt.
tres partes de oleo olivae cum una parte de aceto. acetum de vino rubro mihi maxime placet, sed aceta multa extant.
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Sources:
Apicius: De Re Coquinaria Cookbook
Latin/German De re coquinaria / Über die Kochkunst
Cookery and Dining in Imperial Rome-Vehling
The Incredible Spiced Wine of Ancient Rome
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Subtitles: Jose Mendoza
PHOTO CREDITS
Laocoon and his sons: By Hagesandros, Athenedoros, and Polydoros - LivioAndronico (2014), CC BY-SA 4.0,
Terroir: Marianne Casamance, CC BY-SA 4.0 via Wikimedia Commons
Livia: By George E. Koronaios - Own work, CC BY-SA 4.0,
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Mulsum: Honey wine from Ancient Rome
Mulsum, in Ancient Rome, was a blend of wine and honey. But several, differing recipes have been handed down to us from different authors (Pliny, Apicius, Martial, Columella, Palladius and the late antique Vinidarius). The main difference seems to be whether either young wine or grape must continue to ferment after adding the honey or whether it is drunk right away. I opted, you might have guessed, for the fermented version (according to Palladius). I am taking young wine from this year's harvest (which, in our case, is white wine, because that is what we produce), during the end of its fermentation process, and add a good amount of honey, thus starting re-fermentation that will result in a higher degree of alcohol. Sometimes the resulting drink, mulsum, is spiced with pepper. It was served as an aperitif and was regarded as nutritious, stimulating and digestive.
Feel free to experiment with red wine and honey without further fermentation or with grape juice, honey and yeast.
(I'm squeezing the container so that I can see when fermentation starts - the container blows back up.)
You can find more recipes in my cookbooks GARUM: Recipes from the Past“ (available in English, German, French and soon in Italian), From Eden to Jerusalem: Recipes from the Time of the Bible“ (available in English, German and Italian), or VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). For quick and easy no-fuzz gourmet recipes there is Cooking on the Move: 100 Recipes for Mobile Kitchens. And if you like, visit my website at
Passum - Recipe for ancient Roman sweet wine
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Further Reading:
Why So Hot? -
Mulsum -
Psychopomp Recipe -