Ancient Roman Cuisine Food: The Roman Empire was one of the most flourishing empires of ancient times. The ancient Roman cuisine was very much influenced by other regions and as the empire grew in size through political expansion. There was great variation between how the nobles ate and the diet of the common people.

The rich people ate a very lavish meal with wine flowing freely in such meals. The rich Romans were well known for the food extravagances and the food was often used as a show of wealth and prosperity. The common people, on the other hand, had to sustain themselves on grains, vegetables, and fruits.

Ancient Roman Cuisine Food

The ancient Rome Roman Cuisine Food consisted of breakfast, lunch, and dinner which were known as Jentaculum, Prandium, and Cena respectively. Breakfast known as Jentaculum was consumed in the early morning and it consisted of bread with a bit of salt, cheese, wheat pancakes, honey, olives, and dates. A late lunch known as Prandium consisted of bread with cheese, eggs, grapes, olives, and crackers.

Ancient Roman dinner

The Cena which was dinner was the main meal for the Romans and lasted well into the night particularly if there were guests invited for dinner. The main ancient Roman food that was served during Cena was a kind of porridge called puls made with Emmer wheat, salt, olive oil, and water. Richer Romans usually ate an accompaniment of vegetables, meat as well as fish with the porridge.

Ancient Roman Desserts and Appetizers

As time elapsed, Cena became more and more gourmet and rich Romans used to throw the most lavish dinner parties. The Cena was soon divided into three courses, the appetizer, main course, and desserts. The Romans used to sit on couches with platters of food being served while they listened to music and enjoyed other entertainment.

The wine was served in such banquets which were usually watered down and warmed as the Romans considered it barbaric to drink undiluted wine. These parties lasted well past midnight and there were usually six to seven choices in entrees and a wide selection of appetizers and desserts. Appetizers known as Gustatio consisted of rich salads, oysters, eggs, fish, olives, zucchini, pickled vegetables like asparagus, carrots, turnips, cucumbers, and radishes.

The appetizers were usually served with a drink made by mixing wine with honey.

Ancient Roman Dishes

The main course was extravagant and usually employed complicated and complex cooking techniques. The main course consisted of poultry, meat and fish dishes with pork being the most favored meat in the ancient Roman food. All parts of a pig were used for making quite a lot of dishes. Suckling pig which was stuffed and the then roasted whole was also quite popular in ancient Rome.

Along with pork, other meats that were part of ancient Rome food were lamb, venison, wild boar, and rabbit. Birds like chicken, goose, duck, pheasant, pigeons, and crane were used for making many dishes. Ancient Roman food also included birds like peacocks and capons that were consumed on special occasions.

Sausages made with pork meat and blood was considered a delicacy in ancient Roman cuisine. Flavoring to food was added in the form of a sauce called garum which was made by fermenting salted fish intestines. Dessert consisted of fruits like figs, grapes, dates, apricots, and pears served with honey.

Ancient Roman fruits and vegetables

Some fruits and vegetables that were not known to the Romans were tomatoes, potatoes, bananas and chili pepper. Black pepper was imported from the East and was widely used as a seasoning in ancient Roman food.

Ancient Roman aristocracy was well known for their food extravagances which contributed to their expanding waistlines. The common people, on the other hand, had a more balanced as well as frugal meal. The Romans were a fashionable lot with their flowing clothing and beautiful architecture.