Each week I bring you one forgotten Roman dish, the story behind it, and simple steps to try it in your own kitchen.
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Read the full issue →Most folks picture Romans starting the day with a grand feast, but the truth is far humbler and, I think, far more comforting. Ordinary families rose early and ate something called the ientaculum — usually leftover bread from the night before, softened with a little wine or dipped in honey, with a wedge of hard cheese on the side. What surprised me most, when I first read the old letters, was how they handled the bread so it never went to waste, and the trick they used was so simple that...
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“I made the Roman one-pot bean stew last Sunday and my grandkids actually asked for seconds. Marcella explains things so plainly I never feel lost.”
Earl R. · 71 · Ohio
“I've loved history my whole life, and reading how everyday people in Rome cooked their suppers brings it alive in a way no textbook ever did.”
Margaret S. · 68 · Kent, UK
Testimonials are illustrative composites, not quotes from named individuals. Results vary with your effort.
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Bits of it, scattered and half-wrong. Here it's tested, start to finish, with the exact steps — and a fresh one every week.
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