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Showing posts with label Push for Pennsic – Roman. Show all posts
Showing posts with label Push for Pennsic – Roman. Show all posts

Itria – Sesame Seed Biscuit & >Basyniai – Fig and Walnut Cakes Ancient Roman Sweets

Itria – Sesame Seed Biscuit

Course: Mensa Secunda (Dessert)
Origin: Ancient Rome
Served: Cooled, end of meal
Event: Push for Pennsic 2004 – Early Roman Feast

Push for Pennsic 2004 – Early Roman Feast

Historical Background

Sesame and honey confections were a beloved Roman treat, often enjoyed at the end of a banquet. The Greek "pasteli" and Roman "iritia" (or "itria") bear close resemblance to these nut-and-seed sweets, sometimes served wrapped or portioned as single bites for the convivium’s conclusion.

Modern Interpretation

Ingredients

  • 1 cup sesame seeds
  • 3/4 cup chopped mixed nuts
  • 3/4 cup clear honey

Instructions

  1. Toast sesame seeds and nuts at 350°F until lightly golden.
  2. Boil honey, skim, and simmer gently for 7 minutes.
  3. Stir in toasted seeds and nuts, mix well.
  4. Spread into greased tray to cool slightly, then shape into balls.
  5. Wrap in paper pieces. Serve at the end of the meal with fruit.

Basyniai – Fig and Walnut Cakes

Course: Mensa Secunda (Dessert)
Origin: Ancient Rome
Served: Warm
Event: Push for Pennsic 2004 – Early Roman Feast

Push for Pennsic 2004 – Early Roman Feast

Historical Background

These pastries reflect Rome’s love for sweets combining fruit, nuts, and honey—often fried and drenched in syrup. Figs and walnuts were common ingredients, symbolic of both prosperity and fertility. Variants of this style appear in both Roman and Greek sources, sometimes folded in dough or layered like modern baklava.

Modern Interpretation

Pastry Ingredients

  • 7 oz flour
  • 2 oz olive oil
  • 3 oz water

Filling Ingredients

  • 3 oz walnuts
  • 1 oz dried figs
  • Olive oil for frying
  • 3 oz warmed honey

Instructions

  1. Combine flour, oil, and water. Knead into smooth dough and let rest 1 hour.
  2. Grind walnuts and figs into thick paste.
  3. Roll out dough thinly and cut into 2.5" rounds. Add 1 tsp filling, seal with another round.
  4. Fry in oil until golden. Drain and drizzle with honey. Serve warm.
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Krambe – Roman Cabbage Salad with Ancient Dressing

Krambe – Roman Cabbage

Course: Mensa Prima (First Course)
Origin: Ancient Rome
Served: Warm or cold
Event: Push for Pennsic 2004 – Early Roman Feast

Push for Pennsic 2004 – Early Roman Feast

Historical Background

“Krambe,” the Latin word for cabbage, refers to a humble yet important vegetable in the Roman diet. Cabbage was not only a staple food but also valued for its supposed medicinal properties. Roman authors like Cato the Elder praised cabbage as a preventative against disease, and Apicius included several variations in his culinary writings.

This particular preparation features a simple but flavorful dressing of oil, wine, and spices—showcasing Roman balance between taste and practicality.

Modern Interpretation

This version softens the cabbage by boiling, then combines it with classic Roman seasonings for a zesty, herbed side dish.

Ingredients

  • 1 medium cabbage
  • 3 oz olive oil
  • 1 tbsp liquamen (or substitute fish sauce)
  • 1 tbsp white wine
  • 1 tsp caraway seeds
  • 1 small onion, finely sliced
  • Coriander, salt, and pepper to taste

Instructions

  1. Boil cabbage in water 15–20 minutes until tender.
  2. Drain, rinse with cold water, drain again, and chop finely.
  3. In a bowl, mix olive oil, wine, liquamen, onion, and spices.
  4. Pour dressing over cabbage and mix thoroughly. Serve warm or chilled.

Sources

  • Apicius – De Re Coquinaria (LacusCurtius): Full Latin & English Text
  • Cato the Elder, De Agricultura: brief mention of cabbage as medicine
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Roman Chickpeas with Saffron – Erebinthoi Knakosymmigeis

Course: Mensa Prima (First Course)
 Origin: Ancient Rome
Served: Warm
Event: Push for Pennsic 2004 – Early Roman Feast

Erebinthoi Knakosymmigeis – Chickpeas with Saffron

Historical Background

Chickpeas (erebinthoi) were a staple in Roman kitchens and often flavored simply to let their natural taste shine. This dish appears in sources such as Galen and Celsus, referencing medicinal and nutritional uses of legumes. The addition of saffron—an elite, aromatic spice—suggests a refined table.

Did You Know?
Saffron was so precious in Roman times that it was sometimes scattered in theaters or used as perfume in wealthy homes. Its use here elevates a humble legume.

Modern Interpretation

This simple recipe allows the creamy chickpeas to shine, while saffron lends fragrance and color. It's best served warm and is ideal for modern feasts that aim to balance richness with legume-based fare.

Ingredients

  • 6 ounces dried chickpeas
  • A generous pinch of saffron
  • Salt

Instructions

  1. Soak chickpeas overnight in cold water.
  2. Drain and place in a heavy saucepan with 2 pints of fresh water and a pinch of salt.
  3. Bring to a boil, then reduce to a simmer and add the saffron.
  4. Cover and cook gently for at least 1 hour until the chickpeas are tender. Serve warm.

Sources & Further Reading

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Roman Smoked Pork with Must Cakes – Petaso paro Mustacei

Petaso paro Mustacei – Smoked Pork with Sweet Wine Cakes

Course: Mensa Prima (First Course)
Origin: Ancient Rome
Served: Warm
Event: Push for Pennsic 2004 – Early Roman Feast

Historical Background

Petaso, or pork, was widely enjoyed in Ancient Rome. In this dish, it is sweetened with honey and figs and served alongside mustacei—wine cakes traditionally baked atop bay leaves for flavor. These cakes were often served at celebrations, symbolizing hospitality and indulgence. Recipes for mustacei appear in Cato the Elder's De Agri Cultura, one of the oldest surviving Latin texts.

Did You Know?
Mustaceum comes from "mustum"—fresh grape must—used to flavor celebratory cakes in Roman weddings and feasts.

Modern Interpretation

Ingredients – Pork & Broth

  • 2 pounds smoked ham
  • 2 ½ cups pearl barley
  • 10 dried figs
  • 1 celery stalk
  • 10 peppercorns
  • 1 cup honey

Instructions

  1. Soak ham overnight. Discard water.
  2. In a pot, cover ham with fresh water. Add barley, figs, celery, peppercorns, and ½ cup honey.
  3. Boil, skim, and simmer for 1 hour. Remove meat and reserve broth. Cool, then glaze with remaining ½ cup honey.

Sweet Wine Sauce

  • 1 ¼ cups red wine
  • 1 ¼ cups raisin wine (or substitute sweet red wine)
  • ½ tsp ground black pepper
  1. Simmer wines and pepper until reduced slightly. Serve as sauce with pork.

Sweet Wine Cakes (Mustacei)

  • 2 cups flour
  • 2 tbsp lard
  • 2 oz grated cheese
  • 1 tsp ground cumin
  • 1 tsp aniseed
  • 3–4 tbsp red wine
  • Bay leaves
  • ½ tsp dried yeast
  1. Rub lard into flour. Mix in cheese, cumin, and aniseed.
  2. Dissolve yeast in wine with bay leaf. Remove bay leaf and mix into flour.
  3. Knead dough, divide into 8, shape into buns. Place on greased tray. Cover and let rise 1½ hrs.
  4. Bake at 375°F for 25–30 minutes until golden.

Serving Suggestions

Slice glazed pork and serve with the wine reduction sauce and a warm mustaceum. Ideal paired with olives or soft cheese for a full Roman plate.

Sources

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Piadina – Roman Flatbread Inspired by Apicius

Piadina – Roman Flatbread

Course: Bread
Origin: Ancient Rome
Served: Warm or Room Temperature
Event: Push for Pennsic 2004 – Early Roman Feast

Historical Background

Piadina is a simple flatbread with roots in ancient Roman and Etruscan cuisine. Early references describe breads baked on hot stones or iron discs. Roman soldiers and farmers alike relied on this versatile bread, which could be prepared quickly without an oven. Today, its legacy continues in the flatbreads of central Italy.

Modern Interpretation

This version of piadina uses only basic ingredients—flour, fat, salt, and water—and cooks quickly on a griddle or open fire, making it ideal for period events with limited kitchen access.

Ingredients

  • 3 cups flour
  • 3 tbsp olive oil or lard
  • 1 tsp salt
  • Warm water (about 1 cup, added gradually)

Instructions

  1. Mix flour and salt in a large bowl.
  2. Add olive oil or lard and mix until crumbly.
  3. Slowly add warm water while mixing to form a smooth dough.
  4. Divide into 6–8 balls, flatten, and roll into ¼-inch thick rounds.
  5. Cook on a hot griddle or pan until bubbles appear and each side is golden (about 2–3 minutes per side).

Note: These flatbreads are best eaten fresh but can also be stored and reheated briefly.

Serving Suggestions

Pair with Cucumeres (Braised Cucumber), Lucanicae (grilled Sausages), Epityrum (olives), and Moretum (herbed Cheese spread) to create a Roman Dayboard, or platter. 

Sources

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Moretum – Roman Herbed Cheese Spread from Antiquity

Moretum – Roman Herbed Cheese Spread

Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Cold
Event: Push for Pennsic 2004 – Early Roman Feast

Historical Background

Moretum was a common Roman dish combining fresh herbs, garlic, cheese, vinegar, and olive oil. The recipe appears in a short Latin poem once attributed to Virgil, describing a farmer preparing this flavorful spread as part of his daily breakfast. Its name likely comes from the mortar used to pound and mix the ingredients.

Did You Know?
The Moretum poem details the rustic preparation of this dish and includes an ode to garlic. It offers a vivid look into the humble meals of rural Romans.

For an English translation of the Moretum poem, see the Poetry in Translation version here.

Modern Interpretation

This version uses pecorino romano and fresh herbs like coriander and celery leaf to evoke the original blend. It’s simple, pungent, and perfect with bread.

Ingredients

  • ½ head garlic (approx. 10 cloves)
  • 3½ oz. pecorino romano cheese
  • 1 small bunch fresh coriander (cilantro)
  • 1½ stalks celery, with leaf
  • 1 tsp salt
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil

Instructions

  1. Peel and roughly chop the garlic.
  2. Grate the cheese and chop the herbs and celery.
  3. Combine all ingredients in a food processor or mortar and pestle.
  4. Blend or mash until smooth and well combined.
  5. Serve with crusty bread at room temperature.

Sources

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Epityrum – Seasoned Olives from Ancient Rome (Apicius)

Epityrum – Roman Herbed Olive Spread

Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Cold
Event: Push for Pennsic 2004 – Early Roman Feast

Ancient Roman Olive Spread - Epityrum

Historical Background

Epityrum is a Roman olive paste found in De Agri Cultura by Cato the Elder. A mix of olives, herbs, and vinegar, it was served as a flavorful appetizer. It highlights the Roman love of seasoned preserves and showcases the Mediterranean pantry of antiquity.

Did You Know?
Cato writes: “Lucanicae are so called because soldiers learned to prepare them from the Lucanians...” Oops! That’s for sausages. For Epityrum, he writes: “Pound green, black, or mottled olives. Add oil, vinegar, coriander, cumin, fennel, rue, and mint.”

Read the digitized text at the Perseus Digital Library – Cato’s De Agri Cultura.

Modern Interpretation

This version captures the herbal punch of the original while using accessible pantry ingredients.

Ingredients

  • 1 cup pitted black or green olives (or a mix)
  • 1 tsp white wine vinegar
  • 1 tbsp olive oil
  • ½ tsp dried coriander
  • ½ tsp ground cumin
  • ¼ tsp fennel seed
  • Pinch of dried mint
  • Pinch of dried rue or substitute arugula
  • Salt to taste

Instructions

  1. Crush the olives roughly using a mortar and pestle or food processor.
  2. Add oil, vinegar, and all herbs/spices. Mix into a coarse paste.
  3. Taste and adjust seasoning. Store with a thin layer of olive oil on top.

Serving Suggestions

Serve with rustic bread, Piadina, or crackers alongside cheese and Roman sausage for a full gustatio experience.

Sources

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Lucanicae – Ancient Roman Grilled Sausages from Apicius

This dish was served as part of the Push for Pennsic 2004 – Early Roman Feast.

Lucanicae – Grilled Roman Sausages

Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Warm or Room Temperature
Event: Push for Pennsic 2004 – Early Roman Feast

Historical Background

Lucanicae, the seasoned sausages of Roman origin, were named after the region of Lucania in Southern Italy. Roman soldiers are said to have learned the technique of stuffing spiced meat into casings from the Lucanians. These sausages are the ancestors of modern varieties such as Italian luganega and Spanish longaniza.

Did You Know?
The Roman author Varro writes: “Lucanicae are so called because soldiers learned to prepare them from the Lucanians: they stuff minced meat into casings made from intestines, along with various seasonings.” – Varro, De Lingua Latina 5.22

For more on ancient Roman sausage-making, see the digitized Latin and English text of Apicius – De Re Coquinaria.

Modern Interpretation

This simplified grilled version uses bulgur to approximate the grainy texture of some Roman forcemeats and mixes pork and beef for richness. Pine nuts add a distinctly Roman touch.

Ingredients

  • 1 pound ground meat (beef and pork blend recommended)
  • 4 tbsp bulgur
  • 1 tsp ground pepper
  • 2½ tsp liquamen (or substitute fish sauce)
  • 2 tbsp pine nuts, roughly chopped
  • Salt to taste

Instructions

  1. Boil the bulgur in enough water to cover until tender. Drain and cool.
  2. In a bowl, mix the cooked bulgur with the ground meat, spices, pine nuts, liquamen, and salt.
  3. Shape into small sausage patties (or stuff into casings if preferred).
  4. Grill until thoroughly cooked and lightly charred.

Note: This version was chosen due to limited event facilities—a primitive site with no kitchen, only a grill and hose for water.

Serving Suggestions

Serve Lucanicae warm or at room temperature alongside Piadina (Roman Flatbread), olives, and mustard made from pine nuts and honey.

Sources

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Ancient Roman Braised Cucumbers – Apicius Recipe (Cucumeres)

Cucumeres – Braised Cucumbers

Course: Gustum (Appetizer)
Origin: Ancient Rome
Served: Room Temperature
Event: Push for Pennsic 2004 – Early Roman Feast

Cucumeres – Braised Cucumbers

Ingredients:

  • 1 large cucumber
  • 3 tbsp. white wine vinegar
  • 3 tbsp. olive oil
  • 1 tbsp. clear honey
  • Salt to taste
Part of the Push for Pennsic Roman Feast Series!
This recipe was originally served as part of the Early Roman Feast at Push for Pennsic, July 9–11, 2004. Explore the full menu and other Roman recipes from this event.

Instructions:
Peel and cut the cucumber into thick slices. Pour the vinegar, olive oil, and honey into a heavy pan and cook the slices of cucumber gently in the sauce until tender, shaking the pan occasionally to redistribute the cucumber slices and ensure even cooking.

Note: Best served at room temperature.

🌿 A Note on Ancient Cucurbits

The word cucumeres in Latin is commonly translated as “cucumbers,” but Roman references to cucurbits were broader than our modern definitions. Roman cooks had access to a wide variety of cucurbit species, including:

  • Old World cucumbers (Cucumis sativus): Likely thinner, with more bitterness than modern varieties.
  • Melons and gourds (Cucumis melo, Lagenaria spp.): Young melons or gourds were used like vegetables.
  • Bottle gourds (Lagenaria siceraria): Also used for food when harvested young.
  • Snake melon/Armenian cucumber (Cucumis melo var. flexuosus): Treated culinarily as a cucumber.

If you're cooking this dish today, any firm, mild cucumber will work. For historical flavor and texture, the following heirloom varieties are excellent options:

  • Suyo Long – A crisp, curling cucumber with tender skin.
  • Armenian cucumber – Technically a melon, but ideal for cucumber-like preparations.
  • True Lemon cucumber – A round, yellow heirloom closer to older Mediterranean cultivars.
  • Bottle gourd – Available from specialty grocers or heirloom seed sources.

Where to Source Seeds:
- Baker Creek Heirloom Seeds
- Seed Savers Exchange
- Monticello Heritage Seeds

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Ancient – SCA Feast (Push for Pennsic July 9-11,2004 Early Roman Style Feast)

Push for Pennsic 2004 – Early Roman Style Feast

Push for Pennsic 2004 – Early Roman Feast

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

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.

The Roman Meal Structure

A traditional Roman feast was divided into three courses:

  • Gustum (Appetizer): Small bites to stimulate the appetite, often savory, but not exclusively so. This included olives, spreads, and light dishes meant to set the tone.
  • Mensa Prima (Main Course): Heavier and more substantial dishes such as meats, legumes, and cooked vegetables. This was the centerpiece of the meal.
  • Mensa Secunda (Dessert Course): A mix of fruits, sweets, and confections. While modern diners expect sweet endings, the Roman palate blended sweet and savory throughout, so the final course was more of a refreshment and delight than a sugary capstone.

Many dishes in this feast reflect the rich culinary heritage of Rome, based on texts such as Apicius and other classical sources. While some historical accuracy was interpreted through available ingredients and constraints, the feast preserved the spirit and flavors of ancient Roman cuisine.

Feast Menu

Gustum

🏛️ Early Roman – Push for Pennsic Feast (July 9–11, 2004)

Mensa Prima

Mensa Secunda

Beverages

  • Apple Juice
  • Grape Juice
  • Lemonade

Suggested Sources

Unfortunately, I did not document the precise sources used at the time, but 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.

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