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".
Preparing such an extravagant feast requires an understanding of ancient ingredients and measurement differences. For instance, a Roman ounce is slightly different from a U.S. ounce, as the Roman pound (libra) contains 12 ounces, making the conversion almost equivalent (0.967 Roman ounces to a U.S. ounce). This knowledge is crucial for accurately creating the intricate flavors that defined Roman cuisine.
The dish pertains to a unique pasta-like component called tracta, a dried dough made from various grains and flour. An exploration into making tracta reveals that it requires meticulous preparation, soaking coarse grain semolina and fine durum flour in water until it becomes a firm, dry dough. After rolling out the dough, it must be dried thoroughly—either in a low oven or air-dried for a day—before being crumbled and used in the stuffing for the roast pig.
Once you've prepared the stuffing, it's time to move on to the main attraction: the roast pig. After effectively stuffing the pig and setting it to roast in a low oven, the guests will be left in eager anticipation. In ancient Rome, feasting was as much about spectacle as it was about food, and a well-cooked pig was the ultimate centerpiece for displaying wealth and culinary prowess.
The grandeur of the Roman feast is captured brilliantly through the lens of Gaius Petronius' "Satyricon." The character Trimalchio, a former slave turned wealthy feast host, embodies the excess and ostentation of the era. His legendary dinner brings forth outrageous dishes that reflect his newfound status, despite lacking the refined taste that classically educated elites might possess.
From donkey-shaped platters bearing olives to dormice sprinkled with poppy seeds, the food served at Trimalchio's villa reeked of extravagance. Guests would recline on couches, indulging in foot massages and exquisite dishes. The display of food served to guests not only filled their bellies but also showcased Trimalchio's wealth—eggs of peahens baked into pastry shells, mushrooms sourced from afar, and even incredibly aged wines.
Petronius, considered an arbiter of elegance, used his novel to mock the extravagance of nouveau riche characters like Trimalchio. Through satire, he critiques the ineptitude of those who lack the cultivated sensibilities of the aristocrats. The portrayal of Trimalchio demonstrates the absurd lengths to which individuals will go to display wealth and status through culinary pursuits, establishing a fascinating commentary on Rome's social ladder.
The meal does not conclude without the mentioning of a grand platter representing the zodiac, with dishes corresponding to each sign—a breathtaking centerpiece that stimulates both appetite and conversation. However, the "Satyricon" also weaves in themes of eroticism and indulgence, capturing the hedonistic nature of Roman life.
Conclusion: The Allure of Roman Cuisine
As the roast pig comes out of the oven, the intoxicating aromas evoke an ancient revelry that transcends time. With the dish deemed fit for a feast akin to Trimalchio's, the indication of moist and flavorful pork complemented by a unique stuffing indicates a culinary triumph.
Join the journey back to Rome next week as we explore another ancient recipe—an early Roman cheesecake known as "placenta." Ancient Rome may no longer be our reality, but its culinary traditions continue to intrigue and inspire our own gastronomical experiences today.
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".
Understanding the Ingredients
Part 2/9:
Preparing such an extravagant feast requires an understanding of ancient ingredients and measurement differences. For instance, a Roman ounce is slightly different from a U.S. ounce, as the Roman pound (libra) contains 12 ounces, making the conversion almost equivalent (0.967 Roman ounces to a U.S. ounce). This knowledge is crucial for accurately creating the intricate flavors that defined Roman cuisine.
The Art of Making Tracta
Part 3/9:
The dish pertains to a unique pasta-like component called tracta, a dried dough made from various grains and flour. An exploration into making tracta reveals that it requires meticulous preparation, soaking coarse grain semolina and fine durum flour in water until it becomes a firm, dry dough. After rolling out the dough, it must be dried thoroughly—either in a low oven or air-dried for a day—before being crumbled and used in the stuffing for the roast pig.
The Roast Pig: A Roman Culinary Tradition
Part 4/9:
Once you've prepared the stuffing, it's time to move on to the main attraction: the roast pig. After effectively stuffing the pig and setting it to roast in a low oven, the guests will be left in eager anticipation. In ancient Rome, feasting was as much about spectacle as it was about food, and a well-cooked pig was the ultimate centerpiece for displaying wealth and culinary prowess.
The Feast of Trimalchio
Part 5/9:
The grandeur of the Roman feast is captured brilliantly through the lens of Gaius Petronius' "Satyricon." The character Trimalchio, a former slave turned wealthy feast host, embodies the excess and ostentation of the era. His legendary dinner brings forth outrageous dishes that reflect his newfound status, despite lacking the refined taste that classically educated elites might possess.
An Extravagant Display
Part 6/9:
From donkey-shaped platters bearing olives to dormice sprinkled with poppy seeds, the food served at Trimalchio's villa reeked of extravagance. Guests would recline on couches, indulging in foot massages and exquisite dishes. The display of food served to guests not only filled their bellies but also showcased Trimalchio's wealth—eggs of peahens baked into pastry shells, mushrooms sourced from afar, and even incredibly aged wines.
Petronius: A Critique of Society
Part 7/9:
Petronius, considered an arbiter of elegance, used his novel to mock the extravagance of nouveau riche characters like Trimalchio. Through satire, he critiques the ineptitude of those who lack the cultivated sensibilities of the aristocrats. The portrayal of Trimalchio demonstrates the absurd lengths to which individuals will go to display wealth and status through culinary pursuits, establishing a fascinating commentary on Rome's social ladder.
Rounding Out the Feast
Part 8/9:
The meal does not conclude without the mentioning of a grand platter representing the zodiac, with dishes corresponding to each sign—a breathtaking centerpiece that stimulates both appetite and conversation. However, the "Satyricon" also weaves in themes of eroticism and indulgence, capturing the hedonistic nature of Roman life.
Conclusion: The Allure of Roman Cuisine
As the roast pig comes out of the oven, the intoxicating aromas evoke an ancient revelry that transcends time. With the dish deemed fit for a feast akin to Trimalchio's, the indication of moist and flavorful pork complemented by a unique stuffing indicates a culinary triumph.
Part 9/9:
Join the journey back to Rome next week as we explore another ancient recipe—an early Roman cheesecake known as "placenta." Ancient Rome may no longer be our reality, but its culinary traditions continue to intrigue and inspire our own gastronomical experiences today.