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Rome food ( romanum n cibus )

Rome food ( romanum n cibus ). By: Casey Early . The non-rich’s main meal.

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Rome food ( romanum n cibus )

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  1. Rome food (romanumn cibus) By: Casey Early

  2. The non-rich’s main meal • The non-rich people’s main food was pottage. Pottage is a kind of thick stew made from wheat, millet or corn. Sometimes they would add cooked meat, offal or a sauce made out of wine. Food for the common people consisted of wheat or barley, olive oil. a little fish, wine, home grown vegetables, and if they were lucky enough to own a goat or cow or chickens, cheese and a few eggs.

  3. What did the rich romans eat? • the rich Romans usually eat fish, nuts, fruits and drank honeyed wine, peacock tongues, & the most complicated thing was a chicken inside a duck, then the duck inside a goose, then the goose inside a pig, then the pig inside a cow, and cooking the whole thing together.

  4. What do the roman’s eat for breakfast? • Well they would usually eat bread with fresh fruit. When they ate this it would be really early in the morning. • the Romans called this ientaculum

  5. What did they eat for lunch? • This would be eaten around noon. a little cooked meat - ham or salami, salad, cheese, hard-boiled eggs, vegetables and bread. • They called this PRANDIUM

  6. What would they eat for dinner? • This would be eaten around 4 in the afternoon & would continue till the night. The starter would be a salad or a dish of small fish. Then the main course would be fish, cooked meat, & cooked vegetables. The dessert would be fresh fruit & cheese, a small cake sweetened with honey may be served at times. • This was also called prandium

  7. What was the oven like? • It was shaped like a low beehive, and constructed of rubble and tiles. A flue to provide a draught would be made accessible at the front, very similar to the bread ovens which persisted for many centuries after. Charcoal or wood was burnt inside until sufficient heat had been generated;; the ashes were then raked out and bread, meats or pastries put in, the aperture of the oven being covered to retain the heat during cooking.

  8. Dinner Parties • Rich Romans served expensive and unusual food in order to show off. Strange food such as dormice stuffed with pine kernels or boiled pigs udders and roast peacock. The more unusual the food, the more the guests were impressed. • The Latin word for dinner is cena.

  9. How did the Roman’s eat when they had a dinner party? • Guests ate lying on sofas, leaning on their left elbows while picking up the food with their fingers. Slaves would bring bowls of water so that guests could wash their hands.

  10. What were they known for? • The romans were know for bread. All different kinds such as cheese, flat bread, or things of that type.

  11. Some Roman Recipes • POTATO GNOCCHI • Ingredients for six people: • 2 kg of potatoes • 300 grams of flour • salt • Boil the potatoes and mash them still warm with a sieve. Mix the cold mash potatoes with the flour and salt till you have a soft mixture. Roll the potato mash into long finger-thick strips and cut the gnocchi, each 2 cm long. Dust each one with some flour so that they do not stick together. In the meanwhile, boil abundant salty water. When it boils, pour the gnocchi and leave them cook till they come to the surface. Then remove and drain. Mix the gnocchi with lots of gravy (the recipe is that of Roman fettuccine) and grated Roman pecorino cheese. http://www.aboutroma.com/rome-cuisine.html

  12. Some more roman recipes • RIGATONI WITH CALF’S INTESTINES • Ingredients for six persons: • 600 grams of rigatoni • 2 kg of calf’s intestines • 1 clove of garlic • 1 stick of celery • Roman pecorino cheese • Half carrot • Lard • Tomato sauce • Wine • Oil • Salt pepper • Cut the meat into little pieces and tie the ends of each to form a ring. Fry in the lard the carrot, the onion, the garlic, and the celery and add the intestines. Fry the rings of intestine in the lard, diluting with half glass of red wine. Leave it flavor for some minutes and then add the tomato sauce, salt and pepper. Leave the sauce cook for about 2 hours. Then cook the pasta and drain it al dente. Pour it into the pan with the sauce, taking care not to break the rings. Serve with Roman pecorino cheese. http://www.aboutroma.com/rome-cuisine.html

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