What Kind Of Food Did The Romons Eat?

The pinzimonio is one of the favorite food of Romans. The "pinzimonio" is a very simple but delicious dish, it consists of celery or fennel dipped into a dressing of oil, salt and pepper. Other important dishes are amatriciana spaghetti, lamb chops, fantasious salads, authentic pecorino cheese.

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Ientaculum

Originally flat, round loaves made of emmer, (a cereal grain closely related to wheat flour) with a bit of salt were eaten; in the upper classes, eggs, cheese, and honey, along with milk and fruit were also consumed. In the imperial period, around the beginning of the Christian era, bread made of wheat was introduced; with time, more and more wheaten foods began to replace emmer bread. The bread was sometimes dipped in wine and eaten with olives, cheese, crackers, grapes.

Cena

Among the members of the upper classes, who did not engage in manual
labor, it became customary to schedule all business obligations in the
morning. After the prandium, the last responsibilities would be discharged, and a visit would be made to the baths. Around 4 o'clock, the cena would begin. This meal could last until late in the night, especially if guests were invited, and would often be followed by a comissatio (a round of drinks).
In the period of the kings and the early republic, but also in later periods (for the working classes), the cena essentially consisted of a kind of porridge, the puls. The simplest kind would be made from emmer, water, salt and fat. The more sophisticated kind was made with olive oil, with an accompaniment of assorted vegetables when available. The richer classes ate their puls with eggs, cheese, and honey and (only occasionally) with meat or fish.
Over the course of the Republican period, the cena developed into two courses: A main course and a dessert with fruit and seafood (e.g. molluscs, shrimp). By the end of the Republic, it was usual for the meal to be served in three parts: First course (gustatio), main course (primae mensae), and dessert (secundae mensae).

The starter

This part of the meal was called gustatio or promulsis. It generally consisted of light, appetising dishes. The usual drink was mulsum (a mixture of wine and honey). At large feasts several starter dishes were served one after another.
The usual salad and vegetable plants were:

• Pulses such as fava beans, chick peas, peas and lupins, although these were only appreciated by peasants, smiths, legionaries and gladiators; only lentils imported from Egypt were liked by the upper class.
• Several kinds of vegetables were usually enjoyed with vinegar, kale was cooked in saltpetre, and both the green and the white parts of chard were used.
• The leaves of many shrubs and weeds were cooked to a mush and strongly spiced; examples are elder, mallow, orache, fenugreek, nettles and sorrel.
• Pickled fruit and vegetables such as olives, chicory, cardoons, mallows, broccoli, asparagus, artichokes, leeks, carrots, turnips, parsnips, beets, peas, green beans, radishes, cauliflower, lettuces and field greens, onions, cucumbers, fennel, melons, capers and cress were called acetaria and were thought to be appetising. Spinach was not known until the 9th century.

• Mushrooms, such as boletus, field mushroom and truffles.
• Stewed and salted snails, raw or cooked clams, sea urchins and small fish.
• After the Republican period, light meat dishes were also served as starters. One example is dormice, which were bred in special enclosures before being fattened-up in clay pots called gliraria. Small birds like thrushes were also served.

Meals

Often, an intermediate dish was served before the real caput cenae
which was the dinner. The decoration of this dish could be more
important than the actual ingredients.
The main dish usually consisted of meat. The most common dishes were:
Beef
was not very popular. Cattle were working animals, used for such tasks
as plowing or pulling carts, so their meat was usually very tough and
had to be cooked for a long time to make it edible. Even calf meat was
unpopular, only a few recipes for it are known. Pork
was the most usual and best liked meat. All parts of the pig were
eaten, and more unusual parts like the breasts and uterus of young sows
were considered specialties.
Geese were bred and sometimes fattened. The technique of force-feeding was already known, and the liver of force-fed geese
was a special delicacy, as it is today. Chicken was more expensive than
duck. Other birds like peacocks and swans were eaten on special
occasions. Capons and poulards (spayed hens) were considered special
specialties. In 161 BCE the consul C. Fannius prohibited the
consumption of poulards, though the ban was ignored. Sausages, farcimen, were made of beef and pork according to an astonishing diversity of recipes and types. Particularly widespread was the botulus, a blood sausage somewhat like black pudding, and which was sold on the streets. The most popular type of sausage was the lucanica,
a short, fat, rustic pork sausage, the recipe for which is still used
today. Several sausages made in modern Europe and colonial countries
reflect the Latin name, including the Portuguese and Brazilian linguiça, the Greek loukaniko, the Spanish longaniza, and the Italian "luganega."

• For special effects, whole pigs were stuffed with sausages and
  fruit, roasted and then served on their feet. When cut, the sausages
  would spill from the animal like entrails. Such a pig was called a porcus Troianus ("Trojan pig"), a humorous reference to the Trojan Horse.
• Hares and rabbits
  were bred, the former with little success, making them as much as four
  times more expensive than rabbits. Hares therefore were regarded as a
  luxury; shoulder of hare was especially favoured. Newborn rabbits or
  rabbit fetuses, known as laurices, were considered a delicacy.

Fish
was served only in earlier periods, and it remained more expensive than
simpler meat types. Breeding was attempted in freshwater and saltwater
ponds, but some kinds of fish could not be fattened in captivity. Among
these was the most popular, mullus, the goatfish.
At a certain time this fish was considered the epitome of luxury, above
all because its scales exhibit a bright red colour when it dies out of
water. For this reason these fish were occasionally allowed to die
slowly at the table. There even was a recipe where this would take
place in garo, in the sauce. At the beginning of the imperial era, however, this custom suddenly came to an end, which is why mullus in the feast of Trimalchio (see the Satyricon) could be shown as a characteristic of the parvenu, who bores his guests with an unfashionable display of dying fish.
There were no side dishes or accompaniments in today's sense, although bread
was consumed by all classes following the introduction of wheat.
Thereafter only the poorest, with no access to an oven, had to continue
eating puls. Bread, which existed in a large number of
different varieties, quickly became exceptionally popular and public
bakeries were established in Rome from 270 AD.
Garum, also known as liquamen, was the universal sauce added to everything. It was prepared by subjecting salted fish, in particular mackerel
intestines, to a very slow thermal process. Over the course of two to
three months, in an enzymatic process stimulated by heating, usually by
exposure to the sun, the protein-laden fish parts decomposed almost
entirely. The resulting mass was then filtered and the liquid traded as
garum, the remaining solids as alec - a kind of savoury spread. Because of the smell it produced, the production of garum within the city was banned. Garum, supplied in small sealed amphorae, was used throughout the Empire and totally replaced salt as a condiment. Today similar sauces are produced in Southeast Asia, usually sold abroad under the description "fish sauce", or nam pla.
Spices, especially pepper, but hundreds of other kinds too, were imported on a large scale and used copiously. One very popular spice was silphium;
however, as it could not be cultivated it finally became extinct
through overcropping of the wild plant. The inherent flavours of
vegetables and meat were completely masked by the heavy use of garum
and other seasonings. It was considered an indication of the highest
achievement in culinary art if a gourmet could tell neither by sight,
nor smell, nor taste what the ingredients of a dish were.^{[citation needed]}

[edit] Dessert

Among fruits, grapes were the most preferred. The Romans distinguished between grapes for wine-making and grapes as food. Raisins were also produced. After grapes, figs and dates played a major part and pomegranates were eaten in many varieties. Quinces, various types of apples, apricots, peaches, cherries, pears, plums, currants, strawberries, blackberries, medlars, elderberries, mulberries, azaroles
and melons were grown. The Romans ate walnuts, hazelnuts, almonds,
chestnuts and pine nuts. Roman bakers were famous for the many
varieties of breads, rolls, fruit tarts, sweet buns and cakes. None of
those recipes exist today.
Cold clams and oysters (bred on a large scale), which were originally dessert dishes, later became starters.
Cakes, made of wheat and usually soaked in honey, played a big part. Certain kinds of nuts were also available, and they were thrown at festivals much as sweets are today.
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