Continuing our culinary journey through the pages of Apicius’s ancient Roman cookbook, I find myself drawn deeper into the rich tapestry of flavours and traditions of this remarkable era. These recipes are not just a taste of history; they’re a connection to a time when food was both sustenance and celebration. Today, we explore “Ofellae Aprugneae,” a dish that embraces the hearty essence of wild boar and the elegance of Roman culinary expertise. Join me as we venture into the world of Apicius once more, adapting this for a modern kitchen. Ingredients: Instructions: With our modern twist on “Ofellae Aprugneae,” we pay homage to the Roman love for wild boar…
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Cabbage: The Humble Jewel of Ancient Rome
In the bustling markets of ancient Rome, amidst the grandeur of marble statues and the aroma of exotic spices, a humble vegetable reigned supreme: cabbage. Far from being a mere filler, it was a prized gem in the culinary tapestry of the Empire. Its versatility transcended class. Wealthy patricians might savor it tossed with garum, a pungent fermented fish sauce, while plebeians would enjoy a hearty stew simmered with cabbage and legumes. Beyond its delicious simplicity, cabbage held a revered status. Believed to possess potent medicinal properties by Roman physicians like Cato the Elder, it was lauded for aiding digestion and even warding off illness. But the true marvel of…
