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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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