early, just wake up and not even wash their hands, the Roman consumes one of the two daily meals, a hearty breakfast of bread and cheese, fruit and meat. These are often leftovers from the day before the dinner, the guests at a banquet can take home in a basket. Hurry, the first business dedicated to prandium, the late morning snack, simple and fast. The culinary event of the day are held in the afternoon, when the wealthy Roman Empire, after the usual bath at the spa, and then about three or four in the afternoon, he sits comfortably at the table until sunset. Here are a number of capacities, up to six, each with a varied range of dishes. In the normal dinner after the appetizer - Enjoy - follow the main courses of meat and fish and closes with secundae mensae, ie dessert. The evening continues with the symposium, in which the glass of wine - always watered down - you still with some food such as leeks, which stimulate the desire to drink.
A series of rules of etiquette and rules of etiquette dinner, even with respect to the seating arrangements at the table. In triclinium (dining room), in fact, the landlord does have the couches, on which the guests are stretched to two or three, sostenedosi with the left arm. Thus the right hand is free to grab food at low tables laden carefully in front of guests.
The place of honor, called "console" is the far right of the central bed, and is so called because a messenger, entering the door postagli overlooked, can easily transmit the stone guest therein lay a communication important and urgent. The landlord has now left the guest of honor.
in wealthier houses the dining rooms are more than one, and are occupied with the seasons and orientation: the triclinic summer, often containing basements and drinking fountains and water features are oriented to the north, while those Winter facing west, that allows us to capture the last rays of sun of the day.
The power of Archaic and Roman Republican is simple, based on legumes, cereals, cheese and fruit, with the conquest of the East, however, at least on the tables of rich, new ingredients come from all province.Accanto daily bread, the pulsar (a type of polenta topped), the large quantities of lupins, lentils, especially beans and peas, as well as lettuce, cabbage and leeks, figs, apples and pears, are beginning to be eaten foods of distant provenance, such as cherries, imported from the East for the first time by Lucullus.
The Roman poor, of course, has no access to expensive imported foods and home and not even have the triclinium. He continues the ancient tradition of frugal meals and flights. The rich Roman, however, as we passed plenty of sources, provides frequently banquet, attended by dozens of friends and customers. Here are various food, cooked with care and very well prepared, at least according to the recipes of chef Apicius, come down to us. Eggs are very popular duck, pigeon and partridge, and many consumers and fish, fresh or pickled. Similar to some modern oriental sauces made from salted and fermented fish (such as the Indochinese Nuoc Nam) is the garum, one of the most famous sauces antiquity, of which several varieties exist. More common, however, is certainly the olive oil, imported mainly from Baetica (modern Andalusia) and North Africa, whose transport amphorae formed in Rome, in about three centuries, a real artificial hill: Mount Testaccio (called "Monte dei Cocci").
It rarely eats beef, sheep and goat meat more often, and the common pig, which has learned to use every part. The consumption of sausages is huge and appreciated the poultry meat - poultry and aviary - produced intensively in country villas or expulsion, along with larger game such as boar, deer, red deer and roe deer. A key feature of Roman cuisine is the juxtaposition of opposing flavors of spicy with the sweet, sweet with the aroma. Today we would not find so pleasing most of the recipes that are received, such as pears boiled in honey, raisin wine, fish sauce, oil and eggs, and perhaps even the dishes cranes, flamingos, parrots and peacocks adorning some very fine boards.
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