Archeologists give visitors a taste of ancient Rome

[Aeternitas]

Archeologists give visitors a taste of ancient Rome

May 26, 2005

ROME -- Sauces made from fermented fish entrails. A quiche-like pastry shell filled with bay leaves and ricotta cheese. For dessert, peaches with aromatic cumin and honey.

Those tastes may not be for everyone's palate, but the specialties of ancient Pompeii are being revived for a month at the site of the ruins by a research project intended to give new insights into how the Romans lived.

http://www.suntimes.com/output/news/cst-nws-pomp26.html

[Agrippa]

Some may keep away from "garum," a pungent sauce used for flavoring and obtained by fermenting fish entrails,

Would like to test that.

[Gil]

Actually, the best garum in the Ancient World was from Lusitania.... damn, we know our fish...

[Aeternitas]

Sounds interesting to try and cook some of this stuff. I wouldn't want to try swallow's tongue and parrot meat though

[Agrippa]

Originally Posted by Manji

Actually, the best garum in the Ancient World was from Lusitania.... damn, we know our fish...

Does anything like that still exists in the region?

[Faísca]

Originally Posted by Aeternitas

Sounds interesting to try and cook some of this stuff.

Ancient Roman Dishes

[Carnyx]

Originally Posted by Agrippa

Would like to test that.

It's simple. Buy some "nuoc mam" sauce. It's asiatic (viet I think). There are plenty of asians here so I know it... It tastes strange but not so bad. It reminds me scandinavians and Maohi eating some fermented fish too, not so strange afterall.

Sounds interesting to try and cook some of this stuff. I wouldn't want to try swallow's tongue and parrot meat though

And murene meat? Yammm.

Originally Posted by Manji

Actually, the best garum in the Ancient World was from Lusitania.... damn, we know our fish...

Do you know Cod "brandade" (brandade de morue) ? Delicious.


Someone ever drinks some Roman wine? It's good too. I think ancient greek's wine had the same savour (very sweetened).

[Agrippa]

Someone ever drinks some Roman wine? It's good too. I think ancient greek's wine had the same savour (very sweetened).

Too many modern wines are much too dry, I dont like dry wines but love the smooth, sweet or fruity sorts.

[NatVox]

Originally Posted by Aeternitas

Sounds interesting to try and cook some of this stuff. I wouldn't want to try swallow's tongue and parrot meat though

Parrot is just a bird.. so are chicken, quail, partridge, duck, ... I'm sure that you wouldn't tell if they gave it to you.

[Carnyx]

Originally Posted by Agrippa

Too many modern wines are much too dry, I dont like dry wines but love the smooth, sweet or fruity sorts.

The same for me.

Roman reconstitution - Antiqual cellar and Wines


Archeological roman wines

“Archeological roman wines”



These wines are only available in France (and in few quantities in Germany). As many people contacted us to have informations on the way to buy and taste these wines in the US, you should know that it is hard to export wines without having a registered importer. It need also that this company can after deal with a reseller that can work with all the states.

So at this time we started working on it and of course we will notice any solution when ready. You can give us your mail adress if you are interested.

Mulsum

Like testifying the passages of Pline the eldest, the blend of wine, honey and a certain number of plants ans spices (cinnamon, pepper, thyme ect...) are usedin making this famous wine, which was often served to the « gustatio » (before the meal as an aperitif).

However, it also accompanies filet of duck with figs, small quails with grapes and pine kernels, very spicy dishes, Roquefort or chocolate fondant. To serve at 14°.

Turriculae

Made exactly according to the writings of Lucius Columelle, it displays the tastes of the Romans as far as dry wine is concerned. The addition of seawater, fenugrec, defrutum (grape juice concentrated to boiling point) ect..., during the vinification makes an amazing and complex wine. Roman dishes, such as oysters ans smoked fish, are wonderful with our wines of recent years.

However, in the years of 2746 - 2747, you will be able to serve it with fried foie gras or cakes with nuts. To serve at 18°. « The fenugrec confers it to the particular « vin Jaune » taste and it has a detectable smell due to the notes of nuts and almonds. The taste of the Turriculae proves to be rich and supple with a round prune flavoured finish. (La Revue des Vins de France - Mai 1999)

Carenum

This sweet wine, described by Palladius, is produced by fermenting very mature grapes with plants, quince and defrutum. A delicately viscous and silky wine notes of quince and subtle aromas of crystallised peaches, it is a wonderful accompaniment with “foie gras” and fruit tarts.

To serve at 14°. « The wine is of an amber colour, and its smell hesitates between peach and caramel. These smoky and caramel notes are also present in its mellowt taste. It makes a very nice aperitif ». (La revue des Vins de France - Mai 1999)

[Strengthandhonour]

I have had tongue before, it is actually not as bad as you might think. A while back I read this article on how Pompeii had the first fast food locations in history. They would have this barrels with different goods and the poor would mostly feed from that since it was cheap.