Cooking Through History: Ancient Rome
Revisiting ancient Roman cooking through Apicius’ “Pullum Frontonianum” showcases traditional methods like parboiling, marinating, and simmering. This recipe, with oven finishing, contrasts modern European practices that favor direct roasting or baking. Utilizing herbs like leek, savory, and dill reflects historical preferences, blending ancient flavors with techniques uncommon in today’s kitchens.
