Stories, Archaeology and Narratives: Archeo-Aperitif

Exploring the past through the taste of some dishes from the Roman world:

Panis cibarius (Pompeian-style bread made with flour from various cereals, ground using a granite millstone replicated from original finds in Pompeii); libum (a focaccia with salted ricotta baked on a bed of bay leaves, following a recipe by Marcus Porcius Cato); epytirum (a mixture of three types of olives, seasoned with ten spices, also from Cato’s recipes); savillum (an ancestor of cheesecake); pasticcio Apiciano (a savory pie with minced fish and meat, enriched with pine nuts, from Apicius); mulsum (a twice-cooked preparation to which honey and spices are added).