Pan to cook eggs in ancient Rome, National Museum, Naples

Pan to cook eggs in ancient Rome, National Museum, Naples

In kitchen Ancient Rome the eggs They occupied a prominent place: the Romans were greedy and they consumed in large quantities.

Based on what the writer refers Varrone, the eggs were always in evening hors d'oeuvres, giving in fact the beginning of the banquet.

In simpler dinners they were generally accompanied by tuna, chickpeas and lettuce, while at feasts more elaborate, He used to eat them with seafood, sausages and vegetables.

In addition to those hen, They were also disseminated duck eggs, of wild birds and goose, cooked normally hull went, boiled or as an omelet topped with milk and honey.

With similar eating habits excess protein was insured, but basically the kitchen of Ancient Rome has not been known for either the lightness or for simplicity. (Photo gives: universocucina.it).