Historical Italian Cooking
Italian cooking throughout the centuries, starting from the Ancient Roman period, crossing the Middle Ages and Renaissance.
Ancient Roman Pasta with Seafood - Minutal Marinum - A Saturnalia's Recipe
Medieval Venetian Ravioli
Ancient Roman Ham with Mustacei
Garum - Quick Recipes
Medieval Chicken Soup
Ancient Roman Liver
Early Medieval Beef Stew
Ancient Greek Cheesecake - Nanos
Ancient Roman Purple Shells
Crescia - Pizza Sfogliata - The Medieval Origin of a Traditional Flatbread
Ancient Greek Beef Stew
Medieval Black Tortelli
Ancient Roman Sea Urchins
Ancient Roman Sausage with Myrtle Berries
Medieval Pie with Poppy Leaves
Ancient Roman Wild Thistle
Early-Medieval Pork Loin with Asafoetida and Mustard - Porcellus Lasaratus
Ancient Roman Wild Asparagus Frittata
Medieval Pork Ribs with Almond Sauce
Ancient Greek Bread – Streptikios Artos
Medieval Blackthorn Flowers Soup
Ancient Roman Ossobuco with Mustard
Medieval Armored Turnips
Ancient Roman Stuffed Pork Tenderloin
Spelt and Chicken - Medieval Tuscan Recipe
Ancient Roman Pork Tongue
Medieval Meatballs - Ravioli
Ancient Roman Chicken with Olives
Medieval Pasta - Zazzarelli in Bocconcelli
Ancient Roman Pasta with Pork and Apricots - Minutal ex Praecoquis - A Saturnalia Recipe