Passum - Recipe for ancient Roman sweet wine
Ancient Roman Beef Stew - Copadia
Today we prepare an ancient Roman beef stew. This flavorful and aromatic copadia, fragrant with Mediterranean herbs and spices, is a great plate for the primae mensae of a convivium or, paired with polenta, is a perfect main dish for a simple dinner eaten at home or in an ancient Roman diner, a way to try the great aromatic complexity obtained thanks to a skillful combination of simple ingredients.
Ingredients:
beef
raisins
mulsum
spices (black pepper, cumin, celery seeds, myrtle berries)
fresh herbs (mint, fennel, savory, thyme)
salt
Venison Stew and Spelt Puls
Pork Stew
Barley Polenta
Fava Beans
Ancient Greek Bread
Plebeian Bread
Grape Must Bread
Flatbread and Chickpea Soup
Flatbread and Moretum
Beef Stew
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
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Music by Lilium Aeris
Andrea Tuffanelli - tympanum
Serena Fiandro - flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientromanrecipe #copadia #beefstew
#archeocucina : il Mulsum, antico vino speziato tanto amato dagli antichi Romani.
Encytum – Ancient Roman Fritters
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Today we prepare ancient Roman encytum from Cato's De Agri Cultura, written in the 2nd century BCE.
Ingredients:
spelt
cheese
lard
honey
Cato’s recipes playlist
Cato’s globi
For more info about this recipe check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
First Delfic Hymn - Athenaeus 128 BCE
#ancientrome #ancientromanrecipe #ancientromanfood #cato #globi #encytum
The SECRET Of Roman Cooking
You Will Not Believe What The Ancient Romans REALLY Ate
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#romanempire #romanhistory #foodhistory
Discover the fascinating world of Ancient Roman cuisine in this captivating video! Join us as we delve into the tantalizing dishes and ingredients that fueled the mighty Roman Empire. From sumptuous feasts to everyday meals, we unravel the culinary mysteries that will leave you amazed. #RomanCuisine #AncientRomanFood #RomanRecipes
In this immersive journey, we explore the diverse flavors and surprising culinary practices that defined Roman gastronomy. Dive into the lavish banquets enjoyed by the elite, where delicacies like peacock tongues and flamingo tongues graced the tables. Uncover the secrets of Roman street food, from savory staples like garum (fermented fish sauce) to sweet treats like honey-drenched pastries.
Our expert guide takes you through the bustling markets of ancient Rome, where vibrant produce, fragrant herbs, and exotic spices from far-flung corners of the empire filled the stalls. Learn about the influence of Mediterranean ingredients and the impact of trade routes on Roman cooking.
We also shed light on the social and cultural aspects of Roman dining, exploring the dining etiquette, lavish entertainment, and the significance of food in Roman society. Discover the connection between Roman cuisine and their religious beliefs, as well as the role of food in fostering community bonds.
Prepare to be astonished as we reveal ancient recipes that have survived the test of time. Unearth the secrets of dishes like Apicius' patina, a luxurious Roman omelette, and the delectable dessert known as libum. Gain insights into Roman cooking techniques, kitchen utensils, and the art of Roman wine-making.
Whether you're a history enthusiast, a food lover, or simply curious about the ancient world, this video is a feast for the senses. Join us on this culinary adventure and unlock the tantalizing secrets of Roman cuisine. Don't miss out on this extraordinary exploration!
Feeding the Army of Roman Britain
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LINKS TO INGREDIENTS & EQUIPMENT**
Long Pepper:
Flor de Garum:
Colatura di Alici:
Saba:
Asafoetida (Hing):
Ingredient List
For the Pork & Apples:
1 tablespoon Olive Oil
1-1.5 pounds pre cooked pork shoulder (or ham)
3/4 pound ground beef or pork shaped into meatballs
1 cup chopped leeks
Small handful cilantro
1-3 cups of chicken stock (enough to cover the bottom of the pot throughout cooking)
2 teaspoons garum
1 pound sweet apples cut into cubes
For the Sauce:
1 teaspoon cumin
2 teaspoons chopped Cilantro leaves
1 tablespoon Coriander seeds
2 teaspoons chopped Mint
1 teaspoons pepper / long pepper
1/2 teaspoon asafoetida
1/4 cup white wine Vinegar
2 tablespoons of Honey
1 teaspoon garum
1/4 cup Defrutum (Mosto Cotto / Saba)
1/4 cup cooking liquid from the pork
LINKS TO SOURCES**
Vindolanda Tablets:
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO CREDITS
Apicius: By Bonho1962 - Own work, CC BY-SA 3.0,
Ninth Legion: By Photographed by: York Museums Trust Staff - This file has been provided by York Museums Trust as part of a GLAMwiki partnership.Licensing., CC BY-SA 4.0,
Garum: By Claus Ableiter - Own work, CC BY-SA 3.0,
Roman Cornu and Tuba: By Sailko - Own work, CC BY 3.0,
Roman Legionaries: By Ursus - Own work, CC BY-SA 3.0,
Centurion: By I, Luc Viatour, CC BY-SA 3.0,
MatthiasKabel, CC BY-SA 3.0,
Caracalla: By Sailko - Own work, CC BY 3.0,
Roman Road Map: By DS28 - File:Roman Empire 125 general map.SVG, CC BY-SA 4.0,
Amphora: By Ad Meskens - Own work, CC BY-SA 3.0,
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