centuries of food
Picturesque Italy reflects its uniqueness not only in its buildings, but also in its gastronomy, so the perfect scene will be filled with Italian food. But this specialty dates back to antiquity. In a BBC report, Paolo Magnanime chef and historian, Hostaria Antica Rome One of his team members spoke about the ancient food specialties of the Apennine Peninsula.
According to Magnanime, many people are hesitant to eat ancient Roman food. Petronius was cited as an example Trimalcio Feast Where oxen, seed and winged rabbits are served. At the same time, it is important that these foods, if they ever exist, are certainly available to the elite, for
They can only live with exotic species.
The chef has been studying ancient recipes for over 25 years. The meal consisted of grains, legumes, vegetables, eggs and cheese. Fish was also consumed, albeit in very limited quantities. But since the 3rd century BC, new flavors migrated to the lands of the empire – pepper came from India and lemon from Persia.
asian fish sauce, the GarlicWhich was frequently used to season food. Magnanemi traveled to the United States at a young age, and when he returned, he was hungry for the history of Italy.
The chef began digging deeper into ancient food when a friend presented him with a book full of stories and recipes from ancient Rome.
The hero of the book, the title character Lucullus, who was, in principle, one of the members of the legion who lived in the 1st century BC. It was so famous for its feasts that it remains a word for the Romans to this day “It was a meal befitting a blocollus.”
The list is ready
So Magnanime started experimenting with recipes and it was his first big success Chicken oxizumum, ie chicken appetizer and Sitara anchovy sauce, It is a spice that can also replace garlic. By the way, about the chicken dish New York times I also mentioned, so the food became popular.
Today’s Hostaria menu includes dishes based on recipes from ancient Roman writers. This opportunity serves to further enhance international interest in Magnanime. Quantities have not been found in recipe books written thousands of years ago, so archaeologist Eugenia Salza Brina Ricoti reconstructed ancient recipes with the spices used today.
I couldn’t put tomatoes in it because tomatoes arrived in Italy in the 16th century when Cortes came back from America
said the chef.
Ancient Rome still had many flavors, such as tirupatina, actually a pudding seasoned with pepper,
What the Romans believed to be an aphrodisiac.
Magnaniemi said he made a dish based on a mural he saw in a villa and named it after that Cassata Oplontis. The rich cake consists of Magnanimi almond flour, ricotta, candied fruits and honey also in the list of ingredients.
a moreWhat might be called cream cheese is inspired by Virgil’s poem about a farmer’s humble lunch: crumble and mix cilantro, celery seeds, garlic and pecorino. Apply the cream made of it on the cakeRa, which was the sacred bread of the ancient Romans.
During the epidemic, the area has not lost its beauty
Magnaniemi also spoke about how difficult it was during the lockdown during the coronavirus pandemic because he was unable to communicate with his guests. In any case, in his spare time, he often walked in the rows of surrounding trees, sometimes finding people sitting for a picnic or playing sports there. According to him, through the epidemic, they took refuge in their place of residence with much greater respect than they had before the epidemic.
I feel very lucky to be able to live here and welcome visitors to learn about Rome. They can go back here on the stones for thousands of years and see how amazing everything is
Happy Paolo Magnanime.
(Cover Photo: Guests on the terrace of a restaurant in Piazza Navona in Rome on February 6, 2021. Photo: MTI / EPA / ANSA / Claudio Perry )
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