Food in ancient Rome

Polenta (, ) is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or grilled.

thumb|upright|Garum amphorae from [[Pompeii]]

food preparation styles of the civilization

thumb|right|The Apicius manuscript (ca. 900 AD) of the Fulda monastery|monastery of Fulda in Germany, which was acquired in 1929 by the [[New York Academy of Medicine]]

Moretum is an herb cheese spread that the Ancient Romans ate with bread. A typical moretum was made of herbs, cheese (typically ricotta), salt, oil, and vinegar. Optionally, different kinds of nuts could be added. The ingredients were crushed together in a mortar, for which the dish is named.

thumb|A glass of modern posca with ice Posca () was an ancient Roman drink made by mixing water and wine vinegar. Bracing but less nutritious and generally less palatable than wine, it was typically a drink for soldiers, the lower classes, and slaves.

cheesecake recipe from ancient Greece

thumb|A modern bottle of Conditum Paradoxum

history of wine in ancient Rome

wine mixed with honey

staple dish of Ancient Rome

thumb|'', a product that derives from the ancient lucanica sausage Lucanica'' was a rustic pork sausage in ancient Roman cuisine. Apicius documents it as a spicy, smoked beef or pork sausage originally from Lucania; according to Cicero and Martial, it was brought by Roman soldiers from Lucania.

Tetrapharmacum, Latinized from the Greek τετραφάρμακος tetrapharmakos (feminine; also τετραΦάρμακον tetrapharmakon) "the "fourfold drug", was an ancient Greek pharmaceutical compound, a mixture of wax, pine resin, pitch and animal fat, most often pork fat.

ancien roman food or feeding