3 Really Tasty

ROMAN
RECIPES

by
Pierce- Tastes from the Road
 DULCIA DOMESTICA
“SWEETS FOR THE HOUSE”
DULCIA DOMESTICA, FROM APICIUS, WAS ONE OF ANCIENT ROME’S FAVORITE DESSERTS, SIMPLE ENOUGH FOR
HOME COOKS BUT FANCY ENOUGH FOR THE GRANDEST FEAST. IT WAS MADE BY STUFFING DATES WITH NUTS,
USUALLY ALMONDS OR PINE NUTS, THEN ROLLING THEM IN SALT AND HONEY BEFORE BAKING OR FRYING THEM
UNTIL THEY TURNED GOLDEN AND STICKY. THE ROMANS LOVED THAT MIX OF CHEWY, CRUNCHY, SALTY, AND SWEET,
ALL WRAPPED UP IN ONE IRRESISTIBLE BITE.

DATES WERE PRIZED IMPORTS FROM NORTH AFRICA AND THE MIDDLE EAST, OFTEN ARRIVING IN CLAY JARS
ALONGSIDE HONEY, WINE, AND SPICES. SINCE SUGAR DIDN’T EXIST IN EUROPE YET, HONEY WAS THE MAGIC
INGREDIENT THAT MADE EVERYTHING DELICIOUS. WEALTHY ROMANS SHOWED OFF BY SERVING STUFFED DATES AT
THEIR BANQUETS, WHILE SOLDIERS PACKED DRIED ONES FOR ENERGY ON LONG MARCHES, BASICALLY THE
WORLD’S FIRST ENERGY SNACK.

DURING SATURNALIA, WHEN RULES WENT OUT THE WINDOW AND EVEN SLAVES DINED WITH THEIR MASTERS,
DULCIA DOMESTICA PROBABLY STOLE THE SHOW. THE AIR WAS FILLED WITH LAUGHTER, MUSIC, AND THE SMELL OF
ROASTING FOOD AS PEOPLE RECLINED ON COUCHES, TOASTING THE GOD SATURN. THOSE HONEY-GLAZED DATES FIT
THE MOOD PERFECTLY: SWEET, INDULGENT, AND A LITTLE BIT WILD, TINY GOLDEN TREATS MADE FOR CELEBRATION.

RECIPE
DULCIA DOMESTICA - APICIUS, DE RE COQUINARIA, BOOK 7, CHAPTER 13
PALMULAS EX IUSCELLIS EXEMPTA, NUCLEOS INFUNDES, PIPER TRITUM ADMISCENS; SALE INUNGE; IN MELLE
COQUES, ET INFERES.

TRANSLATED TO ENGLISH, IT READS:

INGREDIENTS
• 12 MEDJOOL DATES (FRESH AND SOFT, NOT DRIED)
• 4 TBSP COARSELY CHOPPED ALMONDS AND PINENUTS
• A SMALL PINCH OF FRESHLY GROUND BLACK PEPPER
• A TINY PINCH OF SEA SALT
• 3–4 TABLESPOONS HONEY
• 1 TEASPOON OLIVE OIL

INSTRUCTIONS
1. SLICE EACH DATE ALONG ONE SIDE AND REMOVE THE PIT.
2. IN A SMALL BOWL, COMBINE THE CHOPPED ALMONDS, CHOPPED PINE NUTS, BLACK PEPPER, AND SALT. MIX
UNTIL EVENLY BLENDED — IT SHOULD SMELL NUTTY AND A LITTLE SPICY.
3. SPOON A SMALL AMOUNT OF THE MIXTURE INTO EACH DATE AND PRESS THEM GENTLY CLOSED.
4. IN A NONSTICK PAN, WARM THE OLIVE OIL OVER LOW TO MEDIUM HEAT. ADD THE HONEY AND LET IT MELT UNTIL
IT STARTS TO BUBBLE GENTLY.
5. LACE THE STUFFED DATES IN THE PAN AND COOK FOR ABOUT 3–5 MINUTES, TURNING OCCASIONALLY SO THEY
CARAMELIZE EVENLY AND BECOME COATED IN THE HONEY GLAZE.
6. WHEN THEY’RE GLOSSY AND LIGHTLY GOLDEN, REMOVE THEM CAREFULLY WITH TONGS OR A SPOON AND LET
THEM COOL SLIGHTLY BEFORE SERVING.
 ISICIA OMENTATA
“THE ROMAN BURGER”
ISICIA OMENTATA, FROM APICIUS, WAS ONE OF ANCIENT ROME’S FAVORITE MEAT DISHES, SIMPLE ENOUGH FOR
STREET VENDORS YET REFINED ENOUGH FOR THE WEALTHY. IT WAS ESSENTIALLY A ROMAN-STYLE HAMBURGER,
MINCED MEAT BLENDED WITH HERBS, PEPPER, WINE-SOAKED BREAD, AND SOMETIMES PINE NUTS OR GARUM,
THE SALTY FERMENTED FISH SAUCE THAT DEFINED ROMAN FLAVOR. FORMED INTO PATTIES AND WRAPPED IN CAUL
FAT, THEY WERE GRILLED UNTIL SIZZLING, JUICY, AND FRAGRANT.

IN ROME, THE SCENT OF GRILLING MEAT DRIFTED THROUGH BUSY STREETS LINED WITH THERMOPOLIA, SMALL
FOOD STALLS THAT SERVED HOT DISHES TO PEOPLE ON THE GO. THESE EATERIES CATERED MAINLY TO WORKING-
CLASS ROMANS, SOLDIERS, AND TRAVELERS WHO DIDN’T HAVE KITCHENS AT HOME. WEALTHIER CITIZENS,
HOWEVER, MIGHT HAVE ENJOYED A MORE ELABORATE VERSION AT PRIVATE BANQUETS, SERVED WITH FINE WINE
AND EXOTIC SPICES. STREET COOKS WORKED OVER OPEN BRAZIERS CALLED FOCULI, SELLING EVERYTHING FROM
SAUSAGES TO SKEWERED MEATS, AND ISICIA OMENTATA WOULD HAVE BEEN A PRIZED OPTION FOR THOSE SEEKING
SOMETHING HEARTY AND FLAVORFUL.

DISHES LIKE ISICIA OMENTATA CAPTURED THE ESSENCE OF ROMAN STREET FOOD; SMOKY, SPICED, AND
SATISFYING. WHETHER EATEN FROM A STALL NEAR THE FORUM OR IN THE COURTYARD OF A WEALTHY VILLA, THESE
PATTIES REFLECTED THE ROMAN LOVE OF GRILLING, GOOD COMPANY, AND THE SIMPLE JOY OF FOOD COOKED OVER
FLAME.

RECIPE
ISICIA OMENTATA - APICIUS DE RE COQUINARIA, BOOK 2, CHAPTER I
PULPAM CONCISAM TERES CUM MEDULLA SILIGINIS IN VINO INFUSI. PIPER, LIQUAMEN, SI VELIS, ET BACAM
MYRTAE EXENTERATAM SIMUL CONTERES. PUSILLA ISICIA FORMABIS, INTUS NUCLEIS ET PIPERE POSITIS
INVOLUTA OMENTO SUBASSABIS CUM CAROENO.
TRANSLATED TO ENGLISH, IT READS:
TAKE MINCED MEAT AND BLEND IT WITH THE INNER PART OF WHEAT BREAD SOAKED IN WINE. . POUND TOGETHER
PEPPER, LIQUAMEN, AND OPTIONALLY A MYRTLE BERRY. FORM SMALL PATTIES LACING INSIDE THEM SOME NUTS
AND PEPPER. WRAP EACH PATTY IN CAUL FAT AND COOK THEM, USING CAROENUM.

INGREDIENTS
• 1 POUND GROUND BEEF OR PORK (OR A MIX)
• INSIDES OF ONE CRUSTY BREAD, PULLED INTO SMALL PIECES
• 2 TABLESPOONS RED WINE
• 1 TABLESPOON FISH SAUCE
• 2 TABLESPOONS PINE NUTS, CHOPPED
• 1 TEASPOON FRESHLY GROUND BLACK PEPPER
• 1 TEASPOON DRIED MYRTLE BERRIES OR A SMALL PINCH OF
ROSEMARY)
• 1 TABLESPOON OLIVE OIL
• ½ CUP RED WINE, REDUCED BY HALF (FOR CAROENUM GLAZE)

INSTRUCTIONS
1. SOAK THE BREAD IN 2 TABLESPOONS OF WINE UNTIL SOFT, THEN SQUEEZE OUT ANY EXCESS LIQUID.
2. IN A LARGE BOWL, COMBINE THE GROUND MEAT, SOAKED BREAD, FISH SAUCE, AND BLACK PEPPER. IF USING
MYRTLE BERRIES OR ROSEMARY, ADD THEM NOW. MIX UNTIL WELL BLENDED.
3. FORM SMALL PATTIES ABOUT THE SIZE OF YOUR PALM. PRESS A PINCH OF CHOPPED PINE NUTS INTO THE
CENTER OF EACH, THEN SHAPE THEM CLOSED AGAIN.
4. HEAT OLIVE OIL OR BUTTER IN A SKILLET OVER MEDIUM HEAT. ADD THE PATTIES AND COOK FOR ABOUT 4–5
MINUTES PER SIDE, UNTIL BROWNED AND COOKED THROUGH.
5. INA SMALL PAN, SIMMER ½ CUP RED WINE UNTIL IT REDUCES BY HALF INTO A SLIGHTLY SYRUPY GLAZE.
6. BRUSH THE COOKED PATTIES WITH THE REDUCED WINE JUST BEFORE SERVING.
 MORETUM
“LIKE BOURSIN, BUT ROMAN”
MORETUM WAS ONE OF ANCIENT ROME’S MOST BELOVED RUSTIC DISHES, SIMPLE, EARTHY, AND FULL OF FLAVOR.
IT WAS A GARLICKY CHEESE AND HERB SPREAD POUNDED TOGETHER IN A MORTAR, MADE FROM FRESH CHEESE,
OLIVE OIL, SALT, AND WHATEVER GREENS THE FARMER HAD ON HAND. THE NAME ITSELF COMES FROM
MORTARIUM, THE LATIN WORD FOR MORTAR, AND THE DISH WAS IMMORTALIZED IN A POEM ONCE ATTRIBUTED TO
VIRGIL, WHERE A FARMER PREPARES IT AT DAWN BEFORE HEADING TO HIS FIELDS. THE AROMA OF GARLIC AND
HERBS FILLING THE AIR WAS AS MUCH A PART OF ROMAN MORNINGS AS THE SOUND OF ROOSTERS AND DISTANT
CARTS.

IN THE BUSTLING STREETS OF ROME, MORETUM WAS A COMMON MEAL AMONG LABORERS, FARMERS, AND
TRAVELERS, THE EVERYDAY PEOPLE WHO FUELED THE EMPIRE. IT WAS EATEN WITH COARSE BARLEY OR WHEAT
BREAD, OFTEN PURCHASED FROM A LOCAL PISTOR (BAKER) OR SERVED IN A POPINA, THE ROMAN EQUIVALENT OF
A TAVERN. WHILE WEALTHY CITIZENS DINED ON EXOTIC SAUCES AND IMPORTED DELICACIES, MORETUM
REPRESENTED HONEST, WORKING CLASS FOOD, NOURISHING, FLAVORFUL, AND MADE WITH THE SIMPLEST OF
INGREDIENTS.

RECIPE
FROM A 1ST CENTURY BC POEM IN APPENDIX VERGILIANA
THE PULLS UP THE THICK-STEMMED HERBS GROWING BY HIS DOOR, TRIMS OFF THE ROOTS, AND GATHERS THE
FRESHEST LEAVES. WRAPPING HIS CLOAK TIGHTLY, HE BRINGS THEM INSIDE AND PREPARES HIS MEAL. HE TAKES
A CLOVE OF GARLIC, SOME CHEESE CURDLED FROM FRESH MILK, AND HERBS GATHERED FROM THE GARDEN.
THEN, WITH HIS HANDS WASHED, HE POUNDS THEM TOGETHER IN A MARBLE MORTAR, WORKING THEM WITH
WEIGHT AND RHYTHM. HE SEASONS THE MIXTURE WITH A LITTLE SALT AND MOISTENS IT WITH FRESH MILK.
FINALLY, HE ADDS A DRIZZLE OF GREEN OLIVE OIL — AND SO HE MAKES HIS MORETUM, TO BE EATEN WITH
COARSE BREAD.

INGREDIENTS
• 1 CUP FRESH RICOTTA OR FARMER’S CHEESE (OR FETA FOR A
SALTIER VERSION)
• 2 CLOVES GARLIC
• A HANDFUL OF FRESH HERBS (PARSLEY, CILANTRO, RUE,
CORIANDER LEAVES, OR A MIX OF BASIL AND OREGANO IF
YOU’RE MODERNIZING)
• 1 TABLESPOON OLIVE OIL
• 1 TEASPOON VINEGAR OR A SQUEEZE OF LEMON JUICE
• A PINCH OF SALT
• A PINCH OF BLACK PEPPER

INSTRUCTIONS
1. IN A MORTAR AND PESTLE (OR A FOOD PROCESSOR IF YOU MUST), CRUSH THE GARLIC AND HERBS TOGETHER
INTO A FRAGRANT PASTE.
2. ADD THE CHEESE AND CONTINUE GRINDING UNTIL SMOOTH AND SPREADABLE.
3. MIX IN OLIVE OIL, VINEGAR, SALT, AND PEPPER TO TASTE.
4. SERVE WITH COARSE BREAD, SUCH AS WHOLE GRAIN OR BARLEY BREAD, AND DRIZZLE WITH A LITTLE EXTRA
OLIVE OIL.

Tastes From The Road 2025