The recipes of ancient Rome come down to us bear witness to a gastronomy based on elaborate meals and very little dietary: protein foods, heavy condiments, gravies and animal fats did daily peep on the tables of the Romans from all walks (Despite significant differences between rich and poor).
The two recipes provided in this post are more than elquenti about it: judge for yourself.
To prepare boiled pork stuffed:
“Empty the pork and brown. Chop pepper, levistico, Origan, pour liquamen (https://www.pilloledistoria.it/1787/storia-antica/garum-liquamen-salsa-preferita-dai-romani), take many cervellette cooked suffice to stuff it, as well as beat the eggs for an omelet and add in liquamen, finally cut into pieces sausages cooked whole. Now take the pig, wash everything with liquamen and stuff it, sew and after it locked up in a basket dip it into a cauldron of boiling water. When it is cooked, dry it and serve”.
To prepare the marinated hare:
“Prepare the marinade sauce with pepper, route, onion and a bit of chopped thyme and loose in liquamen. Then wet the hare with the marinade, place in a baking dish in the oven. Moisten frequently with a base pepper sauce, route, onion, four dates, with wine, oil and liquamen.
The very seasoned meat It was a typical Roman cuisine, although in the majority of the most wealthy people; saw no light certain way of consuming them and adding, almost always, of high quantities of wine to accompany, no wonder that among the ancient Romans were prevalent digestive and gastrointestinal problems (photo: arsconvivialis.com e romaisrome.com).