Roman Cuisine: Simple Steps to Ancient Flavors

Ever wonder what ancient Romans ate night after night? Their meals were built on a handful of ingredients that are still at the grocery store today. By focusing on fresh herbs, olives, cheese, and wheat, you can recreate that rustic taste in a modern kitchen without any fancy equipment.

Key Ingredients that Define Roman Cooking

The backbone of Roman food is simple: wheat, garum (a fermented fish sauce), olive oil, and fresh herbs like mint, coriander, and lovage. Wheat turned into bread, porridge, or pasta shapes called "lagana". Garum adds salty depth, similar to modern anchovy paste. Cheese such as pecorino or ricotta provides richness, while seasonal vegetables like cabbage, carrots, and leeks round out the plate.

When you shop, look for high‑quality extra‑virgin olive oil and a good anchovy paste if garum isn’t available. Fresh herbs can be grown in a windowsill pot; they keep the dishes bright and authentic. Even a handful of dried figs or dates can act as a sweet finish that Romans loved.

Three Classic Roman Dishes You Can Make Tonight

1. Puls (Roman Porridge) – Cook coarse wheat grains in water with a pinch of salt until soft. Stir in a spoonful of olive oil, a handful of grated pecorino, and a drizzle of garum. Finish with chopped parsley for color.

2. Moretum (Herb Cheese Spread) – Blend ricotta or soft cheese with garlic, fresh mint, coriander, olive oil, and a dash of vinegar. Toast a slice of rustic bread and spread the mixture on top. It’s a quick snack that Romans ate with their hands.

3. Patina de Apua (Fish Casserole) – Layer thin slices of white fish, thinly sliced leeks, and thinly sliced carrot in a baking dish. Mix beaten eggs with milk, a splash of garum, and pepper. Pour over the layers and bake until set. The result is a custardy, savory dish that feels both ancient and homey.

All three recipes need only basic cookware: a pot, a skillet, and a baking dish. They each showcase the balance of salty, sour, and fresh flavors that defined Roman meals.

To add a modern twist, serve the fish patina with a side of sautéed spinach or a simple salad of radicchio and walnuts. The contrast of textures keeps the dish interesting without straying from the original spirit.

Roman cuisine isn’t about exotic spices or elaborate techniques. It’s about respecting the ingredients, using them in straightforward ways, and letting natural flavors shine. By mastering these basics, you’ll be able to explore more ancient recipes with confidence.

Give one of these dishes a try tonight. You’ll taste a slice of history and discover how easy it is to bring Roman flavors to the modern table.