enjoy with us the food in the ancient rome, visit our web site where you can see and download the original roman recipes, we our proud to serve our customers and groups coming to rome our ancient roman food, we can organize also toga party with hte original roman tunicas and toga;our company is specialized on the riconstruction of the ancient roman way of life with particular attention on the Apician recipes.So often we perform the riconstruction of the ancient glladiator games while people is banqueting in a typical ancient rome atmosphere.We deliver rela roman recipes, we are competent on ancient roman food, we tell you the ancient rome daily life, we know the food and the feasting in the ancient rome, we are writing our rome dining and food guide and we organize rome special deals and rome special events. Do not miss the ritual of the food in the ancient romeBut the story of ancient dining is a story that begins in the fields of Italy and from the sea. It reaches from the farthest corners of the Empire, to the stews of the Subura and even down through the centuries to Colonial America. Customs and diet mostly depended upon the geographical location and the stanrd of living. Most Romans ate lightly, frugally on a diet based uopn grains, oil and water, the more exotic foods gracing the tables of the wealthy. Cereal grains were the staple food. Husked wheat <b>far</b>) was cooked as a gruel/porridge (<b>puls</b>). Later, the another species of wheat (frumentum) was used to make bread. In addition to the foods listed here, <b>strongly flavored sauces, such as garum, as well as spices and herbs were used generously by the Romans.</b> Evidence of food uses and types generally comes to us from ancient authors, archaeology (seeds, animal bones, etc), and paintings of the times. The only work of any length about ancient Roman cooking is the cookbook of Apicius. carrots, onions, radishes, celery, polenta, lentils, centaury, mushrooms, truffles, flax seeds, chick peas, broad beans, spinach, lettuce (watercress, chicory, endive, leek leaves), artichokes, asparagus figs, olives, apples, plums, pears, cherries, dates, quinces, grapes nuts: hazelnuts, pistachioes, chestnuts, pine nuts, walnuts and almonds sole, sea bass, sturgeon, tuna, mackeral, whitting fish and red mullet,sharks, whales, sardines, sea eels, anchovies, gilthead, etc. lobster, crabs, shrimp, prawns, sea urchins, squid, cuttlefish, octopus, oysters, clams, carp, trout, salmon kid, lamb,mutton, veal, beef, pork,hare, rabbit, guinea fowl, chickens and capons, goose, ducks, pigeons, turkeys and pheasant, deer, gazelle, goat, hare, rabbit eggs, cheeses, milk (sheep, goat, cow) spices and seasonings: juniper, dill, onion, saffron, mint, fennel, mustard, cumin, oil, vinegar, garum (a fermented fish paste),honey, salt and lard