World Class Service 
Trusted by Travellers 
5 Star Reviews 
Health & Safety 
From recipes handed down to us over the centuries, Ancient Roman cuisine used rich combinations of flavors, at times even daring. Many dishes were strong in taste and smell as the Romans used more spices than we use today in the 21st Century. The Mediterranean was rich in fish and where the sea did not reach the Romans built fish farms on an industrial scale for oysters, mussels and fish.
Meat was highly valued, especially pork and wild game of both the ground and air. It is a little strange to note the absence of beef in the Roman diet, but it should be remembered that cattle were used as laboring animals and that the meat did not suit the palate of Ancient Romans.
Ancient Roman cuisine was particularly healthy since only the freshest ingredients were used and the very best was extracted from each one. Cheese and fruit were always well represented on the Roman table, with the exception of exotic fruits, the Romans only had lemon which they used as moth repellent and dates imported from Egypt.
Mushrooms and truffles were also prized commodities. Wine was also treasured, and as today, there were good wines like the Falerno and not so good wines like those from the Vatican. Romans, however, preferred to drink wine with water and often with other flavors such as honey and spices. During the winter months, wine was drunk warm and for the well-off, it was chilled with snow ( bought at a high price) in the summer.
