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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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