Bring history to life in your kitchen with these 18 authentic ancient Roman recipes! From honey-glazed meats to savory herb-infused dishes, you’ll discover surprisingly modern flavors from the past. Perfect for adventurous home cooks looking to impress with unique, conversation-starting meals. Let’s explore these timeless culinary treasures together—your taste buds are in for an unforgettable journey!
Garum Fish Sauce
This ancient condiment might sound intimidating, but trust me, it’s easier to make than you’d think. You’ll be amazed how a few simple ingredients transform into that magical umami bomb that elevates everything from stir-fries to salad dressings.
Ingredients
– 2 pounds of fresh, high-quality anchovies
– 1/2 cup of coarse sea salt
– 1 cup of filtered water
– 1/4 cup of raw, unfiltered honey
Instructions
1. Rinse 2 pounds of fresh, high-quality anchovies under cold running water to remove any surface impurities.
2. Pat the anchovies completely dry with paper towels, ensuring no moisture remains on the fish.
3. In a large glass jar, create a layer using 1/4 cup of coarse sea salt at the bottom.
4. Arrange a single layer of anchovies over the salt, pressing them down firmly with clean hands.
5. Sprinkle another 1/4 cup of coarse sea salt over the anchovy layer.
6. Continue alternating layers of anchovies and remaining salt until all ingredients are used, ending with a salt layer.
7. Place a clean weight (like a small plate) on top of the salt layer to press down the contents.
8. Cover the jar opening with cheesecloth and secure it with a rubber band to allow airflow while keeping insects out.
9. Store the jar in a cool, dark place with consistent temperature around 65-70°F for 3 months.
10. After 3 months, remove the cheesecloth and stir in 1 cup of filtered water until the salt completely dissolves.
11. Add 1/4 cup of raw, unfiltered honey to the mixture and stir thoroughly to combine.
12. Replace the cheesecloth cover and return the jar to its cool, dark storage location for another 6 months.
13. Strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl, discarding the solid remains.
14. Transfer the clear, amber-colored liquid to sterilized glass bottles for storage.
Really, the wait is worth it for that deep, complex flavor that develops over time. The finished sauce has an intense savory quality with subtle sweetness from the honey, making it perfect for drizzling over grilled vegetables or mixing into dipping sauces for an instant flavor boost.
Libum (Roman Cheesecake)
Kind of amazing how a simple Roman cheesecake from ancient times can still hit the spot today. You’re going to love how straightforward this libum is to make, and the result is this wonderfully rustic, slightly sweet treat that feels both historic and totally fresh.
Ingredients
– 1 cup all-purpose flour
– 8 ounces fresh ricotta cheese, well-drained
– 1 large farm-fresh egg, lightly beaten
– 2 tablespoons golden honey
– 1 bay leaf
Instructions
1. Preheat your oven to 425°F and line a small baking sheet with parchment paper.
2. In a medium mixing bowl, combine 1 cup all-purpose flour and 8 ounces well-drained fresh ricotta cheese.
3. Use your fingers to work the flour and ricotta together until they form a crumbly mixture. Tip: Don’t overmix—you want a tender texture, not a tough one.
4. Add 1 lightly beaten large farm-fresh egg and mix gently until a soft dough comes together.
5. Shape the dough into a round loaf about 6 inches in diameter and place it on the prepared baking sheet.
6. Use the blunt handle of a wooden spoon to press indentations across the top of the loaf in a crosshatch pattern.
7. Place 1 bay leaf on top of the loaf. Tip: The bay leaf isn’t for eating—it infuses a subtle herbal aroma as it bakes.
8. Bake in the preheated oven for 30–35 minutes, until the libum is golden brown and firm to the touch.
9. Remove from the oven and immediately drizzle 2 tablespoons golden honey over the hot libum. Tip: Warming the honey slightly makes it easier to drizzle evenly.
10. Let the libum cool for at least 15 minutes before slicing.
A slice of this warm libum is wonderfully rustic—crumbly yet moist, with the mild tang of ricotta balanced by that floral honey glaze. Try it with fresh figs or a drizzle of extra honey for breakfast, or serve it as a simple dessert that’s surprisingly satisfying.
Puls (Ancient Roman Porridge)
Did you know ancient Romans ate something surprisingly similar to modern comfort food? Puls was their everyday porridge, a simple yet satisfying dish that fueled an empire. You’ll be amazed how this humble recipe connects us to eaters from two thousand years ago.
Ingredients
– 1 cup coarse stone-ground farro
– 4 cups filtered water
– 1 tablespoon rich extra virgin olive oil
– 1 teaspoon flaky sea salt
– 2 tablespoons golden honey
– Fresh rosemary sprig for garnish
Instructions
1. Rinse 1 cup coarse stone-ground farro under cold running water until the water runs clear.
2. Combine the rinsed farro and 4 cups filtered water in a medium heavy-bottomed pot.
3. Bring the mixture to a rolling boil over high heat, which should take about 5-7 minutes.
4. Reduce heat to low and cover the pot with a tight-fitting lid.
5. Simmer for 45 minutes, resisting the urge to stir—this helps develop the creamy texture naturally.
6. Check consistency after 45 minutes; the farro should be tender but still slightly chewy.
7. Stir in 1 tablespoon rich extra virgin olive oil and 1 teaspoon flaky sea salt until fully incorporated.
8. Continue cooking uncovered for another 10 minutes to thicken the porridge to a spoonable consistency.
9. Remove from heat and drizzle with 2 tablespoons golden honey, stirring gently to create sweet swirls.
10. Garnish with a fresh rosemary sprig before serving. You’ll love the creamy yet substantial texture that makes each spoonful comforting. The combination of nutty farro and floral honey creates a surprisingly complex flavor profile. Try serving it warm in shallow bowls with extra honey for drizzling, or chill it overnight for a refreshing breakfast porridge.
Moretum (Herbed Cheese Spread)
Gosh, have you ever wanted a spread that feels both ancient and totally fresh? Moretum is this incredible herbed cheese situation that Romans apparently loved, and once you try it, you’ll totally get why. It’s creamy, herby, and perfect for slathering on just about anything.
Ingredients
– 8 ounces of creamy, soft goat cheese
– 1/4 cup of rich extra virgin olive oil
– 2 tablespoons of freshly squeezed lemon juice
– 1/4 cup of fresh, fragrant basil leaves
– 2 tablespoons of bright, grassy parsley
– 1 small garlic clove, finely minced
– 1/4 teaspoon of coarse sea salt
– 1/4 teaspoon of freshly cracked black pepper
Instructions
1. Place 8 ounces of creamy, soft goat cheese in a medium mixing bowl.
2. Pour 1/4 cup of rich extra virgin olive oil over the cheese.
3. Add 2 tablespoons of freshly squeezed lemon juice to the bowl.
4. Roughly chop 1/4 cup of fresh, fragrant basil leaves.
5. Finely chop 2 tablespoons of bright, grassy parsley.
6. Mince 1 small garlic clove until it’s very fine.
7. Add the chopped basil, parsley, and minced garlic to the mixing bowl.
8. Sprinkle in 1/4 teaspoon of coarse sea salt.
9. Add 1/4 teaspoon of freshly cracked black pepper.
10. Use a fork to mash and mix all ingredients together thoroughly for about 2-3 minutes until completely combined.
11. Scrape down the sides of the bowl with a spatula to incorporate any stray ingredients.
12. Taste the mixture and adjust seasoning if needed.
13. Transfer the finished spread to a serving bowl.
14. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Know that this spread transforms in the fridge—the garlic mellows while the herbs bloom. You’ll love the creamy texture with little herb flecks and that bright, tangy kick from the lemon. Try it smeared on crusty bread or as a surprise filling in roasted chicken for an herby burst.
Patina de Piris (Pear and Honey Custard)
When you’re craving something sweet but want to keep things elegant, this pear and honey custard hits all the right notes. It’s the kind of dessert that feels fancy without being fussy, perfect for impressing guests or treating yourself after a long day.
Ingredients
– 3 ripe but firm Bartlett pears
– 1/2 cup golden wildflower honey
– 4 large farm-fresh eggs
– 1 cup heavy cream
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 2 tablespoons granulated sugar
– 1 tablespoon unsalted butter
Instructions
1. Preheat your oven to 350°F.
2. Peel 3 ripe but firm Bartlett pears using a vegetable peeler.
3. Cut each pear in half lengthwise and use a melon baller to remove the core and seeds.
4. Slice the pear halves into 1/4-inch thick wedges.
5. Melt 1 tablespoon unsalted butter in a 9-inch oven-safe skillet over medium heat.
6. Arrange the pear slices in a single layer in the skillet.
7. Cook the pears for 5-7 minutes until they begin to soften and release their juices.
8. Drizzle 1/2 cup golden wildflower honey evenly over the pears.
9. Continue cooking for another 3-4 minutes until the honey bubbles and coats the pears.
10. Remove the skillet from heat and let it cool slightly while you prepare the custard.
11. Crack 4 large farm-fresh eggs into a medium mixing bowl.
12. Whisk the eggs vigorously until they’re pale yellow and frothy.
13. Pour 1 cup heavy cream into the egg mixture while continuing to whisk.
14. Add 1 teaspoon pure vanilla extract and 1/4 teaspoon fine sea salt to the custard base.
15. Sprinkle 2 tablespoons granulated sugar over the custard mixture and whisk until fully incorporated.
16. Slowly pour the custard mixture over the honey-glazed pears in the skillet.
17. Tip: Tap the skillet gently on the counter to release any air bubbles trapped in the custard.
18. Place the skillet in the preheated oven and bake for 35-40 minutes.
19. Check for doneness by gently jiggling the skillet – the center should be set with just a slight wobble.
20. Tip: If the top begins to brown too quickly, loosely tent the skillet with aluminum foil.
21. Remove the custard from the oven and let it cool on a wire rack for at least 30 minutes.
22. Tip: For cleaner slices, chill the custard in the refrigerator for 2 hours before serving.
Ultimate comfort in dessert form, this custard delivers silky smooth texture with caramelized pear sweetness throughout. The honey creates this gorgeous golden top that crackles slightly when you spoon into it. Serve it warm with a dollop of whipped cream or chilled with fresh mint sprigs for contrasting freshness.
Ova Spongia ex Lacte (Roman Milk and Egg Pancakes)
Guess what I discovered in my historical recipe deep dive? These ancient Roman pancakes are basically the great-great-grandparents of your weekend brunch favorites. They’re surprisingly simple, using just a few basic ingredients to create something magical that’s stood the test of time.
Ingredients
– 4 large farm-fresh eggs
– 1 cup whole milk
– 1 cup all-purpose flour
– 2 tablespoons golden honey
– 1/4 teaspoon fine sea salt
– 2 tablespoons rich unsalted butter
– Extra honey for drizzling
Instructions
1. Crack 4 large farm-fresh eggs into a medium mixing bowl.
2. Whisk the eggs vigorously until they’re pale yellow and frothy, about 1 minute.
3. Slowly pour in 1 cup whole milk while continuing to whisk.
4. Add 1 cup all-purpose flour gradually, whisking constantly to prevent lumps.
5. Stir in 2 tablespoons golden honey and 1/4 teaspoon fine sea salt until fully incorporated.
6. Let the batter rest for 10 minutes to allow the flour to hydrate properly.
7. Meanwhile, heat a non-stick skillet over medium heat (350°F).
8. Melt 1 tablespoon rich unsalted butter in the hot skillet, swirling to coat the surface.
9. Pour 1/4 cup of batter into the center of the skillet.
10. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
11. Flip the pancake carefully using a thin spatula.
12. Cook for another 1-2 minutes until golden brown on both sides.
13. Transfer the cooked pancake to a warm plate.
14. Repeat with remaining batter, adding more butter as needed.
15. Drizzle the finished pancakes generously with extra honey before serving.
These pancakes come out delightfully tender with a subtle sweetness that’s just heavenly. The texture is wonderfully spongy yet light, making them perfect for soaking up that golden honey drizzle. Try serving them with fresh berries or a dusting of cinnamon for a modern twist on this ancient breakfast treat.
Aliter Dulcia (Honey Nut Pastries)
Now, let’s dive into these ancient Roman-inspired honey nut pastries that are surprisingly simple to make at home. You’ll love how the warm spices and crunchy nuts come together in this sweet treat that feels both historical and totally modern. Perfect for your next coffee break or dessert table.
Ingredients
– 2 cups all-purpose flour
– 1/2 cup creamy honey
– 1/2 cup chopped walnuts
– 1/4 cup pine nuts
– 1 teaspoon ground cinnamon
– 1/2 cup unsalted butter
– 1/4 cup whole milk
– 1 large egg
– 1/4 cup granulated sugar
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 2 cups all-purpose flour and 1 teaspoon ground cinnamon.
3. Cut 1/2 cup unsalted butter into small cubes and add to the flour mixture.
4. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
5. In a separate bowl, whisk together 1 large egg, 1/2 cup creamy honey, and 1/4 cup whole milk until smooth.
6. Pour the wet ingredients into the flour mixture and stir until a soft dough forms.
7. Gently fold in 1/2 cup chopped walnuts and 1/4 cup pine nuts until evenly distributed.
8. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
9. Roll the dough out to 1/4-inch thickness using a rolling pin.
10. Use a round cookie cutter to cut the dough into 3-inch circles.
11. Place the circles on the prepared baking sheet, spacing them 1 inch apart.
12. Sprinkle each pastry with 1/4 cup granulated sugar.
13. Bake for 18-20 minutes until the edges are golden brown and the tops are lightly crisp.
14. Transfer the pastries to a wire rack to cool completely.
Perfectly crisp on the outside with a tender, nut-studded interior, these pastries offer a wonderful contrast of textures. The honey provides a floral sweetness that pairs beautifully with the earthy walnuts and buttery pine nuts. Try serving them warm with a dollop of whipped cream or alongside your morning coffee for an extra special treat.
Minutal Matianum (Spiced Apple and Pork Stew)
Wondering what to make when you want something comforting but a little different? This ancient Roman-inspired stew combines sweet and savory in the most delicious way. You’re going to love how the tender pork and spiced apples come together.
Ingredients
– 1.5 lbs boneless pork shoulder, cut into 1-inch cubes
– 2 large honeycrisp apples, peeled and diced
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced
– 2 cups rich chicken broth
– 1/4 cup extra virgin olive oil
– 1 tbsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp freshly grated nutmeg
– 1 bay leaf
– 1 tbsp chopped fresh parsley
– Kosher salt and freshly ground black pepper
Instructions
1. Pat the pork cubes completely dry with paper towels.
2. Season the pork generously with kosher salt and freshly ground black pepper on all sides.
3. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Brown the pork cubes in a single layer for 3-4 minutes per side until golden brown.
5. Remove the pork from the pot and set aside on a plate.
6. Add the finely chopped onion to the same pot and cook for 5 minutes until softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the ground cumin, smoked paprika, ground cinnamon, and freshly grated nutmeg to the pot.
9. Toast the spices for 30 seconds while stirring constantly.
10. Return the browned pork to the pot along with any accumulated juices.
11. Pour in the rich chicken broth and add the bay leaf.
12. Bring the mixture to a gentle boil, then reduce heat to low.
13. Cover the pot and simmer for 45 minutes until the pork is fork-tender.
14. Add the peeled and diced honeycrisp apples to the stew.
15. Continue simmering uncovered for 15 minutes until the apples are soft but still hold their shape.
16. Remove the bay leaf and discard it.
17. Stir in the chopped fresh parsley.
18. Season with additional salt and pepper if needed.
Once it’s ready, you’ll notice how the apples break down slightly to create a naturally sweetened sauce. The pork becomes incredibly tender while the spices add warmth without being overwhelming. Try serving it over creamy polenta or with crusty bread to soak up every last bit of that delicious broth.
Globi (Deep-Fried Cheese Balls)
These globi are the ultimate cheesy indulgence you never knew you needed. Tender, golden-brown cheese balls that are crispy outside and gloriously gooey inside—perfect for game day, parties, or just treating yourself.
Ingredients
– 2 cups freshly shredded mozzarella cheese
– 1 cup finely grated Parmesan cheese
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1/2 cup whole milk
– 1 tsp baking powder
– 1/2 tsp garlic powder
– 1/4 tsp smoked paprika
– 4 cups vegetable oil for frying
– 1/2 tsp flaky sea salt for finishing
Instructions
1. In a large mixing bowl, combine 2 cups freshly shredded mozzarella cheese and 1 cup finely grated Parmesan cheese.
2. Add 1 cup all-purpose flour to the cheese mixture and toss gently with a fork.
3. Crack 2 large farm-fresh eggs into a separate small bowl and whisk until fully combined.
4. Pour the whisked eggs into the cheese and flour mixture.
5. Add 1/2 cup whole milk to the bowl.
6. Sprinkle in 1 tsp baking powder, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika.
7. Mix everything together with a wooden spoon until a sticky dough forms.
8. Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm up the dough.
9. While the dough chills, pour 4 cups vegetable oil into a heavy-bottomed pot or Dutch oven.
10. Attach a deep-fry thermometer to the pot and heat the oil over medium heat until it reaches 350°F.
11. Remove the chilled dough from the refrigerator.
12. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
13. Carefully drop 5-6 dough balls into the hot oil using a slotted spoon, being careful not to overcrowd the pot.
14. Fry for 2-3 minutes until golden brown, turning occasionally with the slotted spoon for even cooking.
15. Remove the fried globi from the oil and transfer to a paper towel-lined plate to drain excess oil.
16. Repeat the frying process with the remaining dough balls.
17. Sprinkle the hot globi with 1/2 tsp flaky sea salt while still warm.
Here’s why these are so addictive: that crispy exterior gives way to an incredible stretchy, molten cheese center. Serve them immediately with marinara sauce for dipping, or get creative by stuffing them with small cubes of pepperoni before frying for an extra surprise inside.
Parthian Chicken (Herbed Chicken with Dates)
Aren’t you tired of the same old chicken recipes? This Parthian Chicken brings ancient flavors to your modern kitchen with a sweet and savory twist that’ll have everyone asking for seconds. You’re going to love how the herbs and dates create this incredible balance that feels both exotic and totally approachable.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons rich extra virgin olive oil
- 1 cup pitted Medjool dates, roughly chopped
- 3 cloves fresh garlic, minced
- 1 tablespoon freshly chopped rosemary
- 1 teaspoon dried oregano
- ½ cup dry white wine
- 1 cup rich chicken broth
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F and pat the chicken thighs completely dry with paper towels.
- Season both sides of the chicken generously with coarse sea salt and freshly ground black pepper.
- Heat rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place chicken thighs skin-side down and cook for 6-8 minutes until the skin turns golden brown and crispy.
- Flip the chicken and cook for another 3 minutes, then transfer to a plate. Tip: Don’t crowd the pan—cook in batches if needed for perfect browning.
- Reduce heat to medium and add minced fresh garlic to the same skillet, cooking for 30 seconds until fragrant.
- Add roughly chopped pitted Medjool dates, freshly chopped rosemary, and dried oregano, stirring for 1 minute.
- Pour in dry white wine, scraping up all the browned bits from the bottom of the pan.
- Add rich chicken broth and bring the mixture to a gentle simmer.
- Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes until the chicken reaches 165°F internally. Tip: Use a meat thermometer for perfect doneness every time.
- Remove from oven and let rest for 5 minutes before serving. Tip: The resting time allows the juices to redistribute throughout the meat.
Get ready for chicken that’s fall-off-the-bone tender with the most incredible sweet and savory sauce. The dates melt into this rich, syrupy glaze that clings to every bite, while the herbs keep things bright and aromatic. Serve it over creamy polenta or with crusty bread to soak up every last drop of that amazing sauce.
Tisana Barrica (Barley and Herb Soup)
Nothing warms you up quite like a big bowl of this rustic barley and herb soup. Tisana Barrica is the kind of cozy, one-pot meal that feels like a hug from the inside, perfect for those chilly evenings when you just want to curl up on the couch.
Ingredients
- 1 cup pearled barley
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 2 medium carrots, chopped into small pieces
- 2 celery stalks, chopped into small pieces
- 6 cups rich vegetable broth
- 2 sprigs fresh rosemary
- 1 bay leaf
- 1 teaspoon coarse sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup chopped fresh parsley
Instructions
- Rinse 1 cup pearled barley under cold running water until the water runs clear.
- Heat 2 tablespoons rich extra virgin olive oil in a large pot over medium heat for 1 minute.
- Add 1 large yellow onion, finely diced, and cook for 5 minutes, stirring occasionally, until translucent.
- Add 2 cloves fresh garlic, minced, and cook for 1 minute until fragrant.
- Add 2 medium carrots, chopped into small pieces, and 2 celery stalks, chopped into small pieces, cooking for 4 minutes until slightly softened.
- Pour in 6 cups rich vegetable broth and bring to a boil over high heat.
- Add the rinsed barley, 2 sprigs fresh rosemary, and 1 bay leaf to the boiling broth.
- Reduce heat to low, cover the pot, and simmer for 45 minutes until barley is tender but still chewy.
- Stir in 1 teaspoon coarse sea salt and ½ teaspoon freshly cracked black pepper.
- Remove the pot from heat and discard the rosemary sprigs and bay leaf.
- Stir in ¼ cup chopped fresh parsley just before serving.
For the perfect finish, you’ll love the soup’s wonderfully chewy barley texture against the tender vegetables. Feel free to drizzle with another glug of olive oil and serve with crusty bread for dipping into that herb-infused broth.
Lucanian Sausages (Spiced Pork Sausages)
You know those days when you want something hearty, flavorful, and just a little bit special? Lucanian sausages are your answer—these spiced pork sausages bring incredible depth to any meal, and they’re surprisingly simple to make at home.
Ingredients
– 1 pound ground pork shoulder
– 2 tablespoons fragrant fennel seeds
– 1 teaspoon crushed red pepper flakes
– 2 teaspoons fine sea salt
– 1 teaspoon freshly ground black pepper
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup dry red wine, such as Chianti
– 1/4 cup cold water
Instructions
1. In a large mixing bowl, combine the ground pork shoulder, fennel seeds, red pepper flakes, sea salt, and black pepper.
2. Use your hands to mix the ingredients thoroughly for about 2 minutes, until the spices are evenly distributed throughout the pork.
3. Divide the mixture into 8 equal portions, then gently shape each portion into a 3-inch-long sausage patty about 1/2-inch thick.
4. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Carefully place the sausage patties in the skillet, leaving space between them to ensure even browning.
6. Cook the patties for 4-5 minutes per side, until they develop a deep golden-brown crust.
7. Reduce the heat to low and pour the red wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
8. Add the cold water to the skillet and swirl to combine with the wine and pan juices.
9. Cover the skillet and simmer for 8-10 minutes, until the sausages are cooked through and register 160°F on an instant-read thermometer.
10. Remove the lid and increase the heat to medium-high, cooking for 1-2 more minutes until the sauce slightly thickens.
Now, these sausages boast a juicy interior with a perfectly seared crust. Nestle them into crusty rolls with sautéed peppers, or slice them over creamy polenta for a comforting dinner that’s packed with aromatic spice.
Defrutum (Reduced Grape Syrup)
Never heard of defrutum? You’re in for a treat. This ancient Roman grape syrup is like nature’s caramel—sweet, complex, and surprisingly easy to make at home. It’s the secret ingredient that’ll elevate everything from cocktails to roasted veggies.
Ingredients
- 4 pounds ripe, juicy red grapes
- 1 cup filtered water
- 1 cinnamon stick, fragrant and whole
- 2 whole cloves, aromatic and pungent
Instructions
- Rinse 4 pounds of ripe, juicy red grapes thoroughly under cool running water to remove any dirt or debris.
- Place the cleaned grapes into a large, heavy-bottomed stockpot.
- Add 1 cup of filtered water to the pot with the grapes.
- Using a potato masher or clean hands, firmly crush the grapes until they release their juices and most are broken open.
- Add 1 fragrant cinnamon stick and 2 aromatic whole cloves to the pot.
- Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a low simmer.
- Simmer uncovered for 45 minutes, stirring occasionally with a wooden spoon to prevent sticking.
- Remove the pot from heat and let it cool until safe to handle, about 20 minutes.
- Line a fine-mesh strainer with cheesecloth and position it over a clean bowl.
- Carefully pour the grape mixture through the strainer to separate the liquid from the solids.
- Gather the cheesecloth corners and gently squeeze to extract all remaining liquid, being careful not to force pulp through.
- Discard the solid grape remains and spices, then return the strained liquid to the cleaned stockpot.
- Bring the liquid back to a simmer over medium-low heat, watching for small bubbles around the edges.
- Cook for 60-75 minutes, stirring frequently, until the syrup reduces by about half and coats the back of a spoon thickly.
- Test for doneness by dipping a spoon into the syrup—it should leave a clear path when you run your finger through it.
- Remove from heat and let cool completely before transferring to a clean glass jar.
So what do you get? This defrutum transforms into a glossy, deep purple syrup with an intense grape flavor that’s both sweet and slightly tart. Stir it into yogurt, drizzle over ice cream, or use it as a glaze for pork—it adds a sophisticated sweetness that’s completely natural.
Savillum (Roman Honey and Cheese Cake)
Picture this: you’re craving something sweet but want to step outside the usual dessert box. This ancient Roman honey and cheese cake, called Savillum, is surprisingly simple to make and delivers a unique flavor experience you won’t find in modern bakeries.
Ingredients
- 1 cup fresh ricotta cheese, well-drained
- 1/2 cup creamy, high-quality honey
- 3 large farm-fresh eggs
- 1/2 cup all-purpose flour, sifted
- 1 tsp pure vanilla extract
- 1 tbsp fragrant bay leaves
- 1 tbsp unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round baking pan thoroughly with the softened unsalted butter, making sure to coat the bottom and sides completely.
- Place the fragrant bay leaves in the bottom of the prepared pan, arranging them in a single layer—this will infuse the cake with a subtle herbal aroma as it bakes.
- In a large mixing bowl, combine the well-drained fresh ricotta cheese and creamy honey, whisking until smooth and fully incorporated.
- Crack the farm-fresh eggs into the cheese mixture one at a time, whisking well after each addition until the mixture becomes pale and slightly fluffy.
- Gently fold in the sifted all-purpose flour using a spatula, being careful not to overmix—just combine until no dry streaks remain.
- Stir in the pure vanilla extract until evenly distributed throughout the batter.
- Pour the completed batter over the bay leaves in your prepared pan, spreading it evenly with your spatula.
- Bake at 350°F for 35-40 minutes, or until the edges are golden brown and the center is set but still has a slight jiggle when you gently shake the pan.
- Remove from the oven and let the cake cool completely in the pan on a wire rack for at least 1 hour before serving—this resting time allows the texture to firm up perfectly.
Now for the best part: slicing into this golden beauty reveals a surprisingly light, almost cheesecake-like texture that’s beautifully balanced between sweet and tangy. The honey creates a delicate caramelized crust while the ricotta keeps everything moist and tender inside. Try serving warm slices with a drizzle of extra honey and fresh figs for a truly Roman-inspired treat that feels both ancient and utterly modern.
Puls Punica (Carthaginian Barley and Cheese Dish)
Wondering what ancient Carthaginians ate while building their empire? This Puls Punica brings history to your table in the most delicious way possible. You’ll love how the chewy barley and creamy cheese come together in this surprisingly modern-tasting dish.
Ingredients
– 1 cup pearled barley
– 4 cups chicken broth
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– 3 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Rinse 1 cup pearled barley under cold running water until the water runs clear.
2. Heat 3 tablespoons rich extra virgin olive oil in a large pot over medium heat for 2 minutes.
3. Add 1 medium yellow onion, finely diced, and cook for 5-7 minutes until translucent and fragrant.
4. Stir in 2 cloves garlic, minced, and cook for 1 minute until aromatic but not browned.
5. Pour in 4 cups chicken broth and bring to a rolling boil over high heat.
6. Add the rinsed barley and 1 teaspoon dried oregano, then reduce heat to low.
7. Cover the pot and simmer for 45 minutes, stirring occasionally to prevent sticking.
8. Check the barley at 45 minutes – it should be tender but still slightly chewy.
9. Remove from heat and stir in 1 cup crumbled feta cheese until melted and creamy.
10. Mix in 1/2 cup grated Parmesan cheese, 1/2 teaspoon freshly ground black pepper, and 1/4 cup chopped fresh parsley.
11. Let the dish rest for 5 minutes off heat to allow flavors to meld.
Really, the magic happens when you let it sit – the barley absorbs the cheesy goodness while maintaining its satisfying chew. Serve this warm with a drizzle of olive oil and extra parsley for a beautiful presentation that tastes even better than it looks.
Oxyporum (Vinegar and Herb Condiment)
Tired of boring condiments? You need to try this vibrant oxyporum—it’s basically a fancy vinegar and herb sauce that’ll transform everything from grilled chicken to roasted veggies. Think of it as your new secret weapon for adding bright, herby flavor to any dish.
Ingredients
- 1 cup high-quality white wine vinegar
- 1/2 cup fragrant extra virgin olive oil
- 1/4 cup freshly chopped parsley
- 2 tablespoons finely minced fresh dill
- 1 tablespoon coarsely chopped fresh oregano
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly cracked black pepper
- 3 peeled garlic cloves
- 1 teaspoon raw honey
Instructions
- Finely mince 3 peeled garlic cloves until they form a smooth paste.
- Combine 1 cup high-quality white wine vinegar and 1 teaspoon raw honey in a medium glass bowl.
- Whisk the vinegar and honey mixture vigorously for 30 seconds until the honey fully dissolves.
- Slowly drizzle in 1/2 cup fragrant extra virgin olive oil while continuously whisking to create an emulsion.
- Stir in 1/4 cup freshly chopped parsley, 2 tablespoons finely minced fresh dill, and 1 tablespoon coarsely chopped fresh oregano.
- Add 2 teaspoons coarse kosher salt and 1 teaspoon freshly cracked black pepper to the herb mixture.
- Fold the minced garlic paste into the dressing until thoroughly incorporated.
- Let the oxyporum rest at room temperature for exactly 20 minutes to allow the flavors to meld.
- Transfer the finished condiment to a clean glass jar with a tight-fitting lid.
Makes about 1 3/4 cups of this tangy, herb-packed condiment. The texture is beautifully balanced between the oil’s richness and vinegar’s sharpness, with those fresh herbs providing little bursts of flavor in every bite. Try drizzling it over grilled fish or using it as a marinade for chicken—it even makes a fantastic dip for crusty bread when you’re feeling fancy.
Mustacei (Roman Cumin and Grape Must Bread)
Now, if you’re craving something uniquely comforting with ancient roots, you’ve got to try Mustacei. This Roman cumin and grape must bread delivers warm spices and subtle sweetness in every bite—perfect with your afternoon coffee or as a conversation-starting dessert.
Ingredients
- 2 cups robust red grape must
- 3 cups finely milled all-purpose flour
- 1 tablespoon fragrant whole cumin seeds
- 1 teaspoon freshly grated nutmeg
- ½ cup golden honey
- ¼ cup rich extra virgin olive oil
- 1 teaspoon coarse sea salt
- 2 farm-fresh large eggs
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together 2 cups robust red grape must and ½ cup golden honey until fully combined.
- Beat in 2 farm-fresh large eggs until the mixture becomes smooth and slightly frothy.
- Stir in ¼ cup rich extra virgin olive oil until emulsified.
- In a separate bowl, combine 3 cups finely milled all-purpose flour, 1 tablespoon fragrant whole cumin seeds, 1 teaspoon freshly grated nutmeg, and 1 teaspoon coarse sea salt.
- Gradually mix the dry ingredients into the wet ingredients until a sticky dough forms. Tip: Don’t overmix—just combine until no dry streaks remain for a tender crumb.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 18-22 minutes, or until the edges are golden brown and the tops spring back lightly when touched. Tip: Rotate the baking sheet halfway through for even browning.
- Transfer the baked Mustacei to a wire rack and let cool completely. Tip: They firm up as they cool, so patience rewards you with the perfect texture.
Each bite offers a chewy, cake-like crumb with the earthy warmth of cumin and a hint of grape sweetness. Enjoy them slightly warm with a smear of softened butter, or crumble over vanilla ice cream for a rustic dessert that’s anything but ordinary.
Patina Apiciana (Layered Egg and Fish Dish)
Wondering what to make for your next dinner party that’ll really impress? This elegant layered egg and fish dish brings Roman sophistication to your modern kitchen. You’ll love how the creamy eggs and delicate fish create something truly special.
Ingredients
- 6 large farm-fresh eggs
- 1 pound firm white fish fillets (like cod or halibut)
- 2 tablespoons rich extra virgin olive oil
- 1 cup finely chopped yellow onion
- 2 cloves aromatic garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon finely ground black pepper
- 1/4 teaspoon sea salt
- 2 tablespoons fresh chopped parsley
Instructions
- Place 6 large farm-fresh eggs in a medium saucepan and cover with cold water by 1 inch.
- Bring the eggs to a rolling boil over high heat, then immediately remove from heat and cover for exactly 12 minutes.
- Transfer the hard-boiled eggs to an ice water bath and let cool completely for 15 minutes.
- While eggs cool, pat 1 pound firm white fish fillets completely dry with paper towels.
- Heat 2 tablespoons rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Season fish fillets with 1/4 teaspoon sea salt and 1/2 teaspoon finely ground black pepper on both sides.
- Sear fish for 3-4 minutes per side until golden brown and flakes easily with a fork.
- Transfer cooked fish to a plate and use two forks to flake it into bite-sized pieces.
- Add 1 cup finely chopped yellow onion to the same skillet and cook for 5 minutes until translucent.
- Stir in 2 cloves minced aromatic garlic and cook for 1 minute until fragrant.
- Pour in 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan.
- Simmer the wine until reduced by half, about 3-4 minutes.
- Reduce heat to medium-low and stir in 1 cup heavy cream and 1/4 cup freshly grated Parmesan cheese.
- Simmer the sauce for 5 minutes until slightly thickened, stirring occasionally.
- Remove sauce from heat and stir in 1 teaspoon freshly squeezed lemon juice.
- Peel the cooled hard-boiled eggs and slice them into 1/4-inch thick rounds.
- In a 9×9 inch baking dish, create your first layer with half of the sliced eggs.
- Top with all of the flaked fish pieces, spreading them evenly across the egg layer.
- Pour the creamy sauce evenly over the fish layer.
- Arrange the remaining egg slices in an attractive pattern on top.
- Sprinkle with 2 tablespoons fresh chopped parsley for garnish.
Zesty lemon brightens the rich cream sauce, while the firm fish provides wonderful texture against the tender egg layers. The Parmesan adds a subtle nuttiness that ties everything together beautifully. Serve this elegant dish with crusty bread to soak up every bit of that delicious sauce, or pair it with a simple green salad for a complete meal that feels both rustic and refined.
Summary
Savoring these ancient Roman recipes connects us to culinary history while creating delicious modern meals. We hope you’ll try these timeless dishes in your own kitchen! Share which recipe became your favorite in the comments below, and don’t forget to pin this article on Pinterest to save these authentic flavors for your next cooking adventure.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
