Ancient Roman Recipes You Can Still Cook at Home
Imagine a time when emperors dined on lavish feasts and gladiators fuelled themselves for battle. What did they eat? More importantly, could we still recreate those dishes today? The answer, delightfully, is a resounding yes. Ancient Roman cuisine, often perceived as exotic or overly complex, actually offers a surprising number of accessible and delicious recipes you can whip up in your own kitchen. Forget the ambrosia and nectar — we're diving into the hearty, flavourful dishes that sustained a vast empire and can still tantalize your taste buds today.
Unearthing Culinary History: Why Roman Food Still Matters
The allure of Roman cooking lies not just in its historical significance but in its foundational influence on Western cuisine. Many of the ingredients and techniques the Romans employed remain cornerstones of our culinary world. From the liberal use of herbs and spices to an appreciation for fresh, seasonal produce, the Romans laid much of the groundwork for what we consider good food. Exploring their recipes isn't just a historical exercise; it's a journey to the very roots of our gastronomic heritage — and there's something undeniably cool about eating like a Roman.
Our single most valuable source is Apicius (De re coquinaria), a collection of Roman recipes traditionally linked to the gourmet Marcus Gavius Apicius. Its authorship is debated, but it offers a fascinating window onto the epicurean delights of the age, and it is where most of the dishes below begin.
The Roman Pantry: A Few Keys to Authentic Flavour
Before you cook, stock a few essentials. Garum (fermented fish sauce) was the Roman salt — substitute a good fish sauce or Italian colatura di alici. Defrutum or sapa — grape must reduced to a sweet, dark syrup — added sweetness and body; boil down grape juice to approximate it, or use a little concentrated grape must. Round these out with honey, wine, red wine vinegar, olive oil, and the Romans' favourite aromatics: lovage, cumin, coriander, black pepper, mint, rue, and celery seed. With these on hand, most Roman recipes fall easily within reach.
Moretum: The Ancient Roman Cheese Spread
Forget your modern dips; the Roman Moretum is an ancient precursor that's remarkably simple and intensely flavourful — a vibrant, herby cheese spread, perfect for bread or crudités. Its beauty lies in fresh ingredients and straightforward preparation.
You'll need: soft cheese (sheep or goat works wonderfully), garlic cloves, fresh herbs (cilantro, mint, thyme — traditionally rue, which is pungent), olive oil, a splash of vinegar (optional), salt and pepper.
To make it: pound or finely chop the garlic and herbs together, then work them into the soft cheese with a drizzle of olive oil, a pinch of salt and pepper, and a little vinegar for tang. The result is pungent, aromatic, and a delightful contrast to today's milder spreads — a dish that truly transcends millennia.
Puls: The Roman Staple Grain Porridge
Before pasta, there was puls. This ancient grain porridge was a cornerstone of the Roman diet, eaten by soldiers and senators alike — versatile, nourishing, and the ultimate comfort food, Roman style.
You'll need: farro or spelt (both widely available), water or broth, olive oil (optional), salt.
To make it: cook the farro or spelt in water or broth until tender, much like polenta or oatmeal, adjusting from thick and stew-like to soft and loose. For a savoury version, stir in vegetables, cheese, or a little cooked meat; for breakfast, sweeten with honey. It's a blank canvas that invites experiment.
Isicia Omentata: The Roman "Burger"
One Apicius recipe delights every modern cook: isicia omentata, a seasoned patty that looks startlingly like a hamburger. Mix minced meat (pork or beef) with a little bread soaked in wine, crushed peppercorns, chopped pine nuts, and a dash of garum, then shape into patties and fry or grill. The pine nuts and pepper make it aromatic and rich — proof that the "burger" has ancient ancestors.
Libum: A Cheesecake Fit for the Gods
Libum was a small cheese-and-flour cake, sometimes offered to household gods, described by the farmer-statesman Cato. Beat a soft fresh cheese (like ricotta) smooth, work in an egg and enough flour to bind, shape into a small round, and bake on bay leaves until golden. Warm from the oven and drizzled with honey, it's a simple, satisfying sweet that connects your kitchen directly to Roman ritual.
In Ovis Apalis: Soft Eggs in Pine-Nut Sauce
For an easy, authentically Roman starter, try soft-boiled eggs in pine-nut sauce: soak pine nuts, then blend them with pepper, lovage (or celery leaf), honey, vinegar, and a little garum into a smooth, sweet-savoury dressing to spoon over the eggs. It captures the Roman love of the sweet-salt-sour balance in a single quick dish.
Practical Takeaways for Your Roman Culinary Adventures
Embarking on ancient Roman cuisine needs no time machine — just a few tips:
- Embrace herbs and spices. Romans weren't shy: lean on mint, cilantro, and thyme, plus cumin, coriander, and black pepper.
- Think seasonal and local. The Romans ate what was available; fresh, seasonal produce gives the most authentic flavour.
- Don't fear fermentation. Where a recipe calls for garum, a splash of modern fish sauce delivers the same umami kick.
- Balance the four notes. Roman cooking loved to play sweet (honey), salt (garum), and sour (vinegar) against each other — taste and adjust.
- Keep it simple. Many everyday Roman dishes were straightforward, relying on the quality of their ingredients.
So the next time you're looking for culinary inspiration, cast your gaze back in time. The Roman Empire's most delicious secrets are waiting to be unearthed in your very own kitchen. Happy cooking, and may your feast be fit for an emperor.
Source note
The recipes here are modern, kitchen-friendly interpretations rather than exact reconstructions. Roman sources such as Apicius and Cato rarely give quantities or precise methods, so cooks must fill gaps with judgement; ingredients like garum and defrutum are approximated with accessible substitutes. Treat these as faithful adaptations inspired by the originals, not literal transcriptions.
Frequently asked questions
What is an easy ancient Roman recipe to make at home?
Moretum, a fresh herb-and-cheese spread, is one of the simplest: pound garlic and fresh herbs together, then mix with soft sheep or goat cheese and olive oil. Puls, a porridge of farro or spelt cooked in water or broth, is another easy Roman staple.
What is moretum?
Moretum is an ancient Roman cheese spread made by pounding garlic and fresh herbs (traditionally rue) into soft cheese with olive oil and an optional splash of vinegar. It is served on bread or with vegetables.
What is Roman puls?
Puls was the everyday Roman porridge, made from farro or spelt cooked until tender in water or broth. Eaten by soldiers and senators alike, it could be sweetened with honey for breakfast or made savoury with vegetables, cheese or meat.
Where do surviving ancient Roman recipes come from?
Many come from Apicius (De re coquinaria), a collection of Roman cookery traditionally attributed to the gourmet Marcus Gavius Apicius, which preserved the era's dishes for centuries.
Keep reading
← All articles