Roman Cuisine: Basic Food For Ordinary people

Roman cuisine has a rich history and is known for its simplicity and use of basic ingredients. It reflects the culinary traditions of the common people of ancient Rome. A staple in Roman cuisine is bread, particularly a type called "panis quadratus," a square-shaped bread made from wheat flour. Romans often ate bread with a variety of toppings such as olives, cheese, or honey. Another common food item in Roman cuisine is puls, a type of porridge made from emmer wheat or barley. Puls was a simple and filling dish that provided sustenance for many Romans. Legumes also formed a significant part of the Roman diet. Beans, lentils, and chickpeas were commonly consumed either on their own or as part of stews and soups. For protein, Romans often ate fish, poultry, and occasionally pork. Fish was a popular choice due to the proximity of Rome to the Mediterranean Sea, while poultry and pork were more expensive and consumed less frequently by the common people. Fruits such as figs, grapes, and apples were enjoyed as snacks or desserts. Romans also had a sweet tooth and indulged in desserts made with honey, nuts, and dried fruits. Overall, Roman cuisine for ordinary people was based on simple, wholesome ingredients that provided the necessary nutrition for daily life. It exemplified the resourcefulness and practicality of the ancient Romans in making the most of what was available to them.