Ancient Roman dinner

I've been preparing a historic dinner from Ancient Rome, based on recipes from Apicius' cookbook De re coquinaria, with lots of good and organic ingredients from our own soil. Starting with conditum paradoxum, a sweet, wine-based aperitif, some Roman bread baked with bay leaves, moretum - a herb and garlic cream cheese, eggs in ovis... Continue Reading →

A dinner fit for a knight

A medieval dinner featuring Apulian ingredients: A meat and mushroom pie, crepes with chicken cooked in spiced wine with apples, vegetables, fire roasted onions with verjuice and olive oil, cheese, pears poached in red wine, and bread baked from home grown wheat. Not to forget the wine, of course.  

Verjuice

Verjuice (French „verjus“, Italian „agresto“, Persian „ab-ghureh“) is the juice of green, unripe grapes, hence its name „vert jus“ = green juice. It is acidic and astringent and is a perfect substitute for vinegar and lemon juice. Actually, I totally prefer it to vinegar. We even make ceviche with it, instead of lemon juice. Verjuice... Continue Reading →

The archaeology of cooking

As an archaeologist and food historian, I offer workshops about historic cuisine, featuring the history of Mediterranean and European cuisines. Ancient recipes surprise with their - for us - unusual combination of tastes and aromas, blending the salty, the sweet, the sour and the spicy into astounding combinations.  

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