Thinking Of The Roman Empire?
A big social media trend recently was to ask men how many times a day they think about the Roman Empire? A lot is the general answer. So while the Roman’s built an empire, made straight roads and brought us many other things – it got us thinking about what foods they were best known for - just in case you are planning on a Roman feast!
Porchetta di Ariccia is a boneless pork roast with origins in the province of Rome, along with being a culinary icon of the Lazio region. Mature pigs are deboned and stuffed with numerous seasonings such as fennel, rosemary, and garlic.
Saltimbocca is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do. The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavoured with fresh sage, then sautéed in white wine.
Agnello brodettato is a traditional Italian lamb stew originating from Rome. The dish is usually made with a combination of lamb, onions, pancetta, olive oil or lard, white wine, flour, salt, pepper, egg yolks, lemon juice, and parsley.
Abbacchio, or milk-fed lamb, has been a Roman springtime delicacy since ancient times. The lamb is first marinated and then slowly stewed with rosemary, sage, garlic, white wine, vinegar, and anchovies (a modern age replacement for garum, a fish sauce made with fermented and salted anchovies, widely used in ancient Roman cuisine.)