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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. 

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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.

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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.

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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.

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