The Roman Ancestor of Lasagna - Patina Cotidiana - A Saturnalia Recipe

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To celebrate this year’s Saturnalia, one the most important Roman festivities, today we prepare ancient Roman patina cotidiana from the 4th book of De Re Coquinaria, a dish that can be considered the ancestor of lasagna.
Ingredients:
durum wheat flour
chicken
pork belly
grey mullet
tub gurnard
white wine
olive oil
eggs,
raisin wine
garum
lovage
long pepper
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Kalliopeia Sopha - Mesomedes of Crete 2nd century
#ancientrome #ancientromanrecipe #ancientromanfood

[@serbiancapybara2.068]

It's really fascinating how much modern Italian cuisine depends on ingredients from the "new world", and really isn't as old as I thought it was.

[@katelijnesommen]

Yes! Many traditional European cuisines rely a lot on ingredients that came to us from the new world (especially tomatoes for the south and potatoes for the north). This also holds for West Africa for instance, where manioc was imported by the Portuguese from the new world in the 16th century, and is now the most common food of the general public.

[@wilhelmseleorningcniht9410]

That's the way it is with all foods just about. Modern anything is just that; it's modern. Traditions are not static things of the past, unchanging. No, they're living vibrant things that are thoroughly modern, and grow and change over time like all living things.

[@ByTheStorm]

Indian, Japanese, Korean and Southeast Asian cuisines for example are the same way. Though for Japanese, there’s added Portuguese and British influence (and Indian indirectly due to curry) besides the Shishito pepper. Though I’m not sure about anything until after the Postwar period for anything else from the New World.
Precolombian Korean, Indian and Southeast Asian sounds immensely fascinating since most of my experience with their cuisines uses ingredients that didn’t exist in their cultures until recently.

[@MonksModernMedievalCuisine]

A very interesting dish, and I would love to eat it. I noticed you referred to the lasagne dish which was simply layers of pasta with cheese and spices. One of the 14th-century English borrowings from Italian sources is just that, where the lasagne are simply dried and then boiled.

[@mhdfrb9971]

Much healthier than today lasagna

[@93juan]

And tastier

[@jordanmatt1744]

superlative historical cooking information on your channel, we are really lucky that you put them out! thank you so much for the level of historical depth 🥓🥓🍗🍗🐟

[@jonL88]

Delicious! Hope to see some Christmas seasonal meals soon!

[@maazmasood6601]

I'd guess that the reason its so heavy with two meats, layers, fat, and dribblings of olive oil is because they would likely have had a rarher large amount of family present--so I suppose you'd need dishes where even modest portions would be enough to fill everyone up. Not certain if its the case, but I'd assume so.

[@AuntieVonn]

This looks wonderful! Thank you 😊

[@MattSuguisAsFondAsEverrr]

the ultimate surf and turf

[@likeicare300]

Wow.

[@LynnHermione]

The ancient Romans did NOT follow modern healthy diet trends I see, fried pasta and 3 types of meat including bacon there XD

[@MaskSavesLives]

😊🍝🍲😋