Probably, you already know that dinner was the most important meal for the Romans. Perhaps, however, no one has told you about Apici, the great gourmet who was looking for the perfect recipe for cooking flamenco tongues, the exotic bird that came from the east, while the people ate pulmentum, a kind of porridge made with water and which, only at moments of celebration, contained milk and some nuts.
As is the case today, table and food differentiated patricians and commoners. The variety and quantity of food that filled the tables of the richest domus could only be observed by the slaves who served the guests. Banquets as great luxury rituals, the consumption of large quantities of wine, well-seasoned meals, golden crockery and glass cups … tell us about elites who controlled the population based on panem et circenses.
The proposal we present will allow us to take a trip to Roman cuisine, recipes that did not know the salt and the origins of the Mediterranean diet and get to know closely what we could consider the inventors of fast food.