Part 1/9:
The Culinary Extravagance of Ancient Rome
If you were to host a lavish dinner party in ancient Rome, your menu would certainly differ from modern expectations of champagne and caviar. Instead, you'd be concocting dishes much more exotic and unorthodox, such as honeyed dormouse, flamingo tongues, and even sow's wombs. The pièce de résistance would be the porcellum assum tractomelinum—a roast pig stuffed with honey and tracta, inspired by the recipes found in Apicius' "De re coquinaria".