Existing comment:
What's on the table?
Livia Drusilla
Honeyed Wine:
Early Roman commonly diluted their wine, made from local grapes. They also often sweetened it with honey for an aperitif known as mulsum.
Salted Sea Urchins:
With an empire that nearly surrounded the Mediterranean Sea, the early Romans prized fish and shellfish. Salted sea urchins with a delicate fish sauce were recommended after a trip to the baths.
Herbal Salad:
Romans in the upper classes delighted in herbs, greens and other vegetables, and often grew their own. The salad shown here combines leek, mint, cilantro, parsley and thyme with salted fresh cheese, crushed in a mortar and dressed with vinegar and oil.
Eggs in Pine-Nut Sauce:
A traditional meal in Livia's day began with eggs. "From egg to apple" was a Roman way of saying "from start to finish." This egg dish is flavored with local pine nuts, the herb lovage, black pepper imported from India, and garum, a salty sauce made from fermented fish.
Fresh Eggs:
Like many wealthy Romans, Livia was a passionate gardener. She is said to have cultivated her own variety of fig, known as the Liviana.
Olives:
The pungent taste of olives was as popular in Rome 2,000 years ago as it is today. Romans used a wide array of curing techniques to create different flavors. |