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Exploring the culinary landscape of Ancient Rome reveals a rich variety of ingredients shaped by geography, trade, and social classes. The cuisine featured an array of meats such as pork, poultry, and fish, complemented by vegetables like cabbage and onions, as well as legumes like lentils. Fruits such as figs and grapes were staples, enjoyed both fresh and dried. Lavishly seasoned with spices and herbs like black pepper and mint, Roman cooking showcased a diverse and sophisticated approach to food that reflected the era's cultural complexity.
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50 Ancient Roman Cuisine Recipes for Home, Kelly Johnson
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- Année de publication
- 2024
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