Recreating an Early Roman Feast – Push for Pennsic 2004

Push for Pennsic 2004 Early Roman feast spread with Roman-inspired dishes

Served at Push for Pennsic 2004 · SCA Event · Early Roman Style

Originally published: November 19, 2015 | Updated: June 3, 2026

Updated 6/3/2026: This feast hub has been refreshed to current Give It Forth standards with clearer menu organization, links to the recreated recipe posts, additional Roman meal context, practical feast-planning notes, dietary notes, FAQ, and FAQ structured data.

What was the Push for Pennsic Roman Feast? This was an Early Roman-style feast served at Push for Pennsic in 2004. It was designed for more than 100 diners and built around dishes that could be prepared ahead, transported, and served at room temperature under primitive site conditions.

About This Feast

Another blast from the past! This three-course feast was presented in the Roman style, allowing a diverse selection of savory and sweet items across all three courses. Designed to accommodate over 100 diners, the menu focused on dishes that could be made ahead and served at room temperature, with only a few heated on-site using a grill.

The feast site lacked a kitchen, with only a hose for water access, making this my third, possibly fourth, large-scale feast executed under primitive conditions. Because of that, the menu needed to be practical as well as historically inspired. Dishes had to travel well, hold safely, and make sense for service without a modern kitchen.

This is one of the reasons Roman food can be so useful for SCA and event cooking. Many Roman-inspired dishes are boldly flavored, served warm or at room temperature, and built from ingredients that can be prepared in advance: olives, cheese spreads, legumes, greens, sausages, breads, fruits, nuts, and honeyed or spiced sweets.

The Roman Meal Structure

A Roman-style meal is often described in three broad parts: the gustum, or appetizer course; the mensa prima, or main course; and the mensa secunda, or final course. This structure gave the feast a historical framework while still allowing the menu to be practical for a large modern event.

Gustum: The appetizer course. These were small dishes meant to awaken the appetite. Olives, egg dishes, salads, spreads, sausages, and light vegetables could all belong here.
Mensa Prima: The main course. This was the more substantial portion of the meal, often including meats, legumes, cooked vegetables, and richer sauces.
Mensa Secunda: The final course. This might include fresh fruit, dried fruit, nuts, cakes, sweets, and other small delicacies. Roman meals did not always separate sweet and savory flavors as sharply as modern diners do, so sweet elements could appear throughout the meal.

Many dishes in this feast reflect the rich culinary heritage of Rome, inspired by texts such as Apicius and other classical sources. Some historical accuracy was necessarily interpreted through available ingredients, modern safety expectations, and the realities of cooking for a large event, but the goal was to preserve the spirit, flavor, and structure of an ancient Roman meal.

🏛️ Feast planning note: This menu works especially well for events because many dishes can be made ahead and served cold or at room temperature. That makes it useful for outdoor events, camping, Pennsic-style conditions, and sites with limited kitchen access.

Menu at a Glance

Gustum

Mensa Prima

Mensa Secunda

Itria (Sesame Seed Biscuit)
Basyniai (Fig and Walnut Cakes)
Assorted Fresh and Dried Fruit
Assorted Sugared Nuts

Beverages

Apple Juice
Grape Juice
Lemonade

Why This Menu Worked for a Primitive Site

This feast was planned around the realities of the event site. With no working kitchen and only a hose for water access, the safest and most practical approach was to choose dishes that could be prepared ahead, chilled or packed securely, and served with minimal last-minute cooking.

The Roman-style structure helped with that. The gustum included flavorful items such as olives, cheese spread, cucumber, flatbread, and sausages. These created a generous opening course without requiring complicated service. The mensa prima included heartier items such as smoked ham, chickpeas, and cabbage. The mensa secunda finished the meal with fruit, sugared nuts, and small sweets.

For large-scale historical cooking, especially at camping events, this kind of menu has a great deal of practical value. It offers variety, strong flavors, and historical interest without depending on fragile last-minute timing.

What to Serve Together

For a smaller modern meal, you do not need to recreate the entire feast. A very manageable Roman-inspired spread could include:

Moretum with Piadina
Epityrum
Lucanicae
Krambe or Erebinthoi Knakosymmigeis
Fresh fruit, dried fruit, and sugared nuts

This gives you the shape of the feast without needing to cook for an army of hungry Romans.

Notes for SCA and Event Cooks

Camp and Pennsic Notes:

Choose sturdy dishes: Spreads, olives, legumes, cabbage, sausages, breads, fruit, and nuts hold up better than delicate plated dishes.
Use room-temperature service wisely: Many Roman-inspired dishes are excellent warm, cool, or room temperature, but modern food safety still matters.
Prep ahead: Chop, cook, season, and pack as much as possible before arriving on site.
Control portions: Strongly flavored dishes such as Moretum and Epityrum are best served in smaller portions.
Plan water use: A site with only a hose makes cleanup and handwashing logistics important. Bring tubs, sanitizer, towels, and a clear dishwashing plan.
Keep cold foods cold: Dairy-based spreads, cooked meats, and prepared legumes should stay chilled until service.

🥕 Dietary Notes

Vegetarian options: Moretum, Epityrum, Piadina, Cucumeres, Krambe, chickpeas, fruits, nuts, and sweets may be suitable depending on ingredients used.
Vegan options: Several vegetable, legume, fruit, and nut dishes can be made vegan, though Moretum and some sweets may require adaptation.
Gluten-free options: Many dishes are naturally gluten-free, but breads, cakes, and wheat-based sweets are not. Cross-contact should be considered for events.
Nut allergens: Basyniai and sugared nuts contain nuts. Keep nut dishes clearly labeled and separated.
Dairy: Moretum contains cheese unless adapted.
Pork: Petaso paro Mustacei and some sausage preparations contain pork.
Event service: Label dishes clearly for common allergens and dietary restrictions.

Suggested Sources

Unfortunately, I did not document the precise sources used at the time. However, it is safe to assume most dishes were adapted from or inspired by the following resources, all of which are available online or through booksellers:

This feast was not only a culinary challenge, but a celebration of historical flavors brought to life with modern tools under historical constraints. It remains one of my favorite examples of how practical planning, historical curiosity, and a little stubborn determination can turn a primitive site into a memorable feast hall.

Roman Feast FAQ

Was this an authentic Roman feast?

It was an Early Roman-style feast inspired by Roman meal structure and historical recipes. Like most modern historical cooking, it required interpretation based on available ingredients, modern safety standards, event logistics, and the needs of a large SCA audience.

Can this menu be used for a modern dinner party?

Yes. For a smaller group, choose a few dishes rather than attempting the entire feast. Moretum, Piadina, Epityrum, Lucanicae, Krambe, chickpeas, fruit, and nuts make a very approachable Roman-inspired meal.

Why are some sweet dishes served with savory foods?

Roman dining did not always separate sweet and savory flavors in the same way modern menus often do. Honey, fruit, vinegar, herbs, spices, and savory ingredients could appear together throughout the meal.

Is this menu good for camping or Pennsic-style cooking?

Yes, with proper food safety planning. Many dishes can be made ahead and served cold or at room temperature, which makes this style of menu useful for primitive sites, outdoor events, and feast settings with limited kitchen access.

AI Assistance Disclosure: Historical transcription, formatting, and redaction support were provided with the help of AI tools for research and editing. Some images were created or edited with AI tools. All historical interpretation and final text are curated and verified by the editor of Give It Forth.