264 roman recipes

Mulsum is the ancient Roman honeyed wine, made by stirring honey into white wine and chilling. Two ingredients, served as an aperitif by Caesar's contemporaries.

Classic veal saltimbocca with prosciutto, fresh sage, and a quick white wine pan sauce. A traditional Roman dish that lives up to its name: jumps in the mouth. Ready in 30 minutes.

Spaghetti all'Amatriciana with bacon or prosciutto, fresh tomatoes, pimento, and grated cheese. A classic Roman pasta dish ready in 30 minutes with just a few ingredients.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Sweet and sour cucumber salad inspired by ancient Roman Apicius cookery, with sweet wine, vinegar, liquamen and mint. A historical recipe brought back to the modern table.

Artichokes truffle style - paper-thin artichoke slivers fried in olive oil until golden and crisp, using the same technique applied to truffles. A simple Italian Roman preparation.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Rosatum is an ancient Roman rose wine made with red wine, honey, rose water, and fresh rose petals. A fragrant, no-cook punch bowl drink for elegant gatherings.

Cato's grape bread recreates an ancient Roman recipe with feta, cumin, anise, and grape juice baked over fragrant bay leaves. A 2,000-year-old loaf with rustic Mediterranean character.

An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.

Ancient Roman walnut spread made with ground walnuts, liquamen (fish sauce), grape juice, olive oil, and cumin. A historical appetizer shaped like a fish and served with bread or crackers.

Nicomedes' anchovy, an ancient Roman culinary trick: blanched turnip slices shaped like anchovy filets, dressed with olive oil, salt, and poppy seeds to mimic fish without fish. Brilliant vegetarian party piece.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Recipe clipped from an old newspaper. Quick and easy and yummy! :)

I got these from an old cookbook, have been using this recipe for decades and it's always a hit.

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.