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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A Taste of Ancient Rome: Oxyporum, the Multipurpose Condiment
Oxyporum (also spelled oxyphorum) was a type of wine that was flavoured with vinegar and pepper. It was a popular condiment in the Roman Empire and was often used in cooking. It is mentioned in a number of Roman cookbooks, including De re coquinaria by Apicius. Oxyporum was made by mixing vinegar, pepper, and wine. The proportions of the ingredients varied depending on the recipe, but it was typically made with equal parts vinegar and wine. The pepper was added to taste. There are a number of different theories about how oxyporum was made. One theory is that it was made by simply mixing vinegar, pepper, and wine together. Another…
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Apicius Recipes For The Modern Kitchen 1: Roman Roast Pork with Honey and Garum Sauce
Imagine being transported back in time to ancient Rome, where lavish feasts and culinary delights were as integral to daily life as politics and philosophy. At the heart of this gastronomic journey stands Apicius, a legendary gourmet and author of one of the world’s oldest cookbooks, “Apicius.” This collection of Roman recipes, dating back to the 4th or 5th century, offers a tantalizing glimpse into the culinary world of antiquity. Meet Apicius: Apicius, whose full name is believed to be Marcus Gavius Apicius, was a renowned Roman epicure. He lived during the reign of the emperors Augustus and Tiberius, a time when culinary innovation and indulgence were highly celebrated. Apicius’s…
