Lucci Hotel Rome Blog

It is said that the people in Ancient  Rome knew how to enjoy the pleasures of life. Among these pleasures of course the joys of the table are certainly included. Banquets that combined  the most exotic tastes coming from different parts of the Empire ensured the joys of all guests during hours, even until late at night, sometimes the whole night, giving permission to another sort of pleasures. 

This time we will illustrate partially what regards the happennings on the table (What happened under the table we leave it freely to your immagination). Therefore,  some information about  Roman dishes of this period.

Enjoy ancient secrets from ancient cooking:

PEPONES ET MELONES (Water and Honey Melons) 
Ingredients:
————
1/2       honey melon – both peeled, diced  
1/2       water melon – and stoned
500ml     Passum
a little bit of honey (or Passum)
1 tblsp   minced parsley
1/2 tsp   freshly ground pepper
a little bit of Liquamen, or a dash of salt
Poleiminze, Silphium, vinegar, if wanted

Instructions:
————-
Cook diced melons in a pan together with spices and herbs until done.
Sometimes Silphium is added.

PATINA DE PISCICULIS (Soufflee of Small Fish)
Ingredients:
————
500g      boiled fillet of small fish or whole sardelles
150g      dried raisins (sultanas)
1/2 tsp   freshly ground pepper
1 tblsp   Liebstoeckl
1 tblsp   oregano
2         small diced onions
200ml     oil
50ml      Liquamen, or 1/2 tsp salt
some cornstarch

Instructions:
————-
Mix raisins, pepper, Liebstoeckl, oregano, onion, wine, Liquamen and oil
together and put in a casserole. Cook until done. Then put small boiled
fish fillets or boiled small whole fishes into it. Thicken with a bit of
cornstarch and serve it!

  (Pear Soufflee)
Ingredients:
————
1kg       pears (peeled and without core)
6         eggs
4 tblsp   honey
100ml     Passum
a little bit oil
50ml      Liquamen, or 1/4 tsp salt
1/2 tsp   ground cumin
ground pepper to taste

Instructions:
————-
Mesh cooked and peeled pears (without core) together with pepper,cumin,
honey, Passum, Liquamen and a bit of oil. Add eggs and put into a
casserole. Cook approximately 30 minutes on small to moderate heat.
Serve with a bitt of pepper sprinkled on the soufflee.

I hope you really enjoyed my virtual Master classes of ancient Roman cooking. But this is just the beginning and we will certainly continue in future.

If you decide to stay in Rome and enjoy its enogastronomical variety, do not hesitate to book our lovely Lucci Hotel, and nearby you will find a nice Roman hosteria A ME MI PIACE, which has tons of specialities and surprises for you!