Our highlights for Roma Antica
in addition to our a la Carte dishes
Information within the meaning of the Food Information Regulation to allergenic substances are at the restaurant
Set in modern Rome, there are the ancient remains of this cultural city. The forums, especially the Roman Forum to the Palatine Hill, the Coliseum and the Capitol immerse you in a sunken, but not forgotten world. A world in which not only the Caesars, senators and gladiators acted, but in the even that has left many traces "ordinary people". The trip to the culinary delights of antiquity began with olive paste on spelled bread - a typical Roman Snack, who comes from a traditional cookbook of Apicius.
Ur-meatball from Rome
"The Romans are considered the inventors of the meatball"
For large parties there were in the Roman tradition a feast with wine, in which the "Rex Bibendi" - the drinking King - certain the mixing ratio between wine and water. It was considered bad manners, pure drinking the wine. Emperor Tiberius Claudius Nero was named because of his fondness for pure wine of his people mocking Emperor "Biberius" (drinkers). Amazingly it was not. Lag but the average consumption of a Roman with one to three liters of wine per day. 184 wines were familiar with the ancient Romans and drank it already for breakfast.
For the main course lamb was braised in hip milk and flavored with bay leaves and coriander. There were also lentils with chestnuts as a side dish, the Romans really knew no side dishes other than bread. Every meal was considered a self-contained dish. At the end of the evening there was still something that did not please any palate: a pear gratin with pine, Passum and honey from the oven. Without disguise it went in that evening - and it had nothing to do with the outdoors raging carnival. The Toga - it could be between two to five meters long - belonged to just this.
Alternative to salt
These fish sauce has been used as an alternative to salt, because salt cost a fortune. Just outside the city all the fish and other sea creatures of the sun were in large plants suspended until the fermentation began: From this mass is then pressed the fish sauce called "garum", which was virtually the Maggi antiquity. Pompeii had all factories producing. "The excavation of a military camp were found 4,000 liters of garum, which were filled into amphorae and up to the present time were preserved".