Ancient Recipes from the Eternal City

Imagine dining amidst marble columns, feasting on delicacies crafted for Roman emperors and philosophers alike. Ancient Rome's culinary traditions, rich with sophistication and variety, influenced cuisines across the Mediterranean and beyond. Despite the passage of millennia, their recipes remain surprisingly accessible and relevant, fitting seamlessly into modern Mediterranean diets. This journey into Roman gastronomy unveils how their feasts brought people together and celebrates timeless dishes like moretum (herb cheese spread), honeyed dates, and mulsum (spiced wine).

The Art of Roman Feasting

The Banquet Culture

Feasting was a cornerstone of Roman society, where meals were as much about social connection as sustenance. Wealthy Romans held elaborate banquets known as convivia, showcasing their culinary skill and wealth. These gatherings were not merely meals but spectacles of abundance, with dozens of courses served alongside music, poetry, and conversation.

Food was not simply consumed but celebrated. Dining rooms (triclinia) were designed to encourage reclining, allowing guests to eat leisurely. Opulent feasts featured exotic ingredients like dormice, flamingo tongues, and imported spices, while common households enjoyed simpler but no less flavourful fare.

Key Ingredients in Roman Cuisine

Ancient Roman cuisine revolved around accessible, locally-sourced ingredients, complemented by exotic imports for the wealthy:

Grains: Bread was a dietary staple for all classes.
Olive oil: Used for cooking, flavoring, and even skincare.
Wine: Central to Roman meals, often mixed with spices or diluted with water.
Herbs and spices: Cilantro, dill, mint, and lovage were common, along with black pepper imported from India.
Honey: The primary sweetener, used in desserts and beverages.
Fruits and nuts: Dates, figs, pomegranates, almonds, and walnuts were popular snacks and ingredients.
Cheese and dairy: Sheep’s and goat’s milk cheeses like moretum were everyday staples.
Legumes and vegetables: Lentils, chickpeas, cabbage, leeks, and onions featured prominently.

This focus on fresh, seasonal ingredients mirrors modern Mediterranean diets, renowned for their health benefits.

Traditional Roman Recipes Recreated

Moretum: A Rustic Herb Cheese Spread

What It Is: Moretum is an herbed cheese spread mentioned in Virgil’s poetry. It was a simple yet flavorful dish, often eaten with bread by farmers and laborers.

Ingredients:

1 cup sheep’s or goat’s cheese (ricotta or feta can substitute)
2 cloves garlic, minced
1/4 cup fresh herbs (parsley, cilantro, or mint)
1 tbsp olive oil
Salt and pepper to taste

Instructions:

Crush garlic in a mortar and pestle until it forms a paste.
Add cheese, olive oil, and herbs, blending until smooth.
Season with salt and pepper.
Serve with flatbread or rustic sourdough.

Modern Appeal: This simple spread fits perfectly into today’s grazing boards and Mediterranean-inspired meals.

Honeyed Dates: Nature’s Dessert

What It Is: Stuffed dates, drizzled with honey and sprinkled with nuts, were a common dessert in Roman times.

Ingredients:

12 Medjool dates
1/4 cup chopped walnuts or almonds
2 tbsp honey
1 tsp cinnamon

Instructions:

Slice each date lengthwise and remove the pit.
Stuff with chopped nuts.
Drizzle with honey and sprinkle with cinnamon.
Optional: Warm in an oven at 350°F for 5 minutes.

Modern Appeal: These naturally sweet bites align with modern trends for sugar-free or minimally processed desserts.

Mulsum: Roman Spiced Wine

What It Is: Mulsum was a beloved drink made by mixing wine with honey and spices, offering a sweet, warming flavor.

Ingredients:

1 bottle red or white wine (dry preferred)
1/4 cup honey
1 cinnamon stick
2–3 cloves
1 orange peel (optional)

Instructions:

Gently heat wine, honey, and spices in a pot, but do not boil.
Allow the mixture to steep for 10–15 minutes.
Strain and serve warm or at room temperature.

Modern Appeal: Mulsum serves as a festive alternative to mulled wine and pairs beautifully with holiday feasts.

Dining Tools: Then and Now

A side-by-side comparison of Roman and modern kitchen tools highlights how much—and how little—has changed:

Mortar and Pestle

Then: Essential for grinding herbs and spices.
Now: Still popular among chefs and home cooks for authentic textures and flavors.

Cooking Pots

Then: Romans used clay or bronze pots, heated over open flames.
Now: Modern equivalents include cast iron and ceramic cookware.

Bread Ovens

Then: Communal ovens baked loaves for entire neighborhoods.
Now: Home ovens make it easy to replicate rustic Roman bread.

Serving Ware

Then: Bronze or silver platters adorned banquet tables.
Now: Ceramic and wood platters are used to recreate the aesthetic of Roman feasts.

Roman Influence on Mediterranean Cuisine

Roman culinary practices have profoundly influenced modern Mediterranean cuisine, from techniques to ingredients.

Olive Oil: Romans expanded olive cultivation, making this ingredient synonymous with Mediterranean cooking.
Herbs and Spices: The Roman love for flavor led to widespread use of seasonings still popular today.
Wine Culture: Romans developed viniculture techniques, elevating wine as a culinary art form.

Many staples of the Mediterranean diet—vegetables, legumes, grains, and olive oil—trace their popularity to Roman agriculture and culinary traditions.

Health Benefits of Roman Cuisine

Ancient Roman cuisine, grounded in fresh, minimally processed ingredients, aligns with modern nutrition science:

Heart Health: Olive oil and nuts provide healthy fats that reduce cholesterol.
Antioxidants: Wine, fruits, and vegetables contribute to overall health.
Fiber-Rich: Whole grains, beans, and legumes support digestive health.

This focus on balance and variety helped Romans maintain robust health and vitality, lessons still relevant today.

The Viral Appeal of Ancient Roman Cuisine

The timelessness of Roman food is ripe for today’s food enthusiasts:

Historical Fascination: Unearthing recipes like moretum and mulsum appeals to those seeking culinary authenticity.
Modern Trends: The focus on plant-based dishes, natural sweeteners, and sustainable eating resonates with health-conscious audiences.
Visual Impact: Rustic, colorful presentations of Roman dishes pair beautifully with today’s social media-driven food culture.

Making Ancient Roman Feasts Instagram-Worthy

To capture the elegance of Roman dining, consider these presentation tips:

Use Earthy Tones: Serve dishes on wooden boards, stoneware plates, or terra-cotta bowls.
Garnish Generously: Fresh herbs, nuts, or drizzles of olive oil bring life to the presentation.
Incorporate Lighting: Soft, golden lighting evokes the warmth of a Roman triclinium.
Show the Process: Photos of ingredients, grinding spices in a mortar, or stuffing dates make for engaging storytelling.

Bringing Roman Feasting to Your Table

Exploring Ancient Roman cuisine allows us to connect with history while embracing wholesome, flavorful meals. Whether you’re savoring a slice of bread slathered with moretum, enjoying a sweet honeyed date, or sipping on warming mulsum, you’re participating in a tradition that has stood the test of time.