The Byzantines were known for their refined and diverse tastes which were frowned upon by the clergy, at least during the first centuries. Later things changed, and bishops and abbots were among those to indulge in gastronomic delights. As usual, meat was a favorite food and game figured prominently on the Byzantine table. Recipes at […]

Byzantine food refers to the food of Byzantine, a part of Roman Empire. The food is the result of the fusion of Roman and Greek cooking styles. With the development of Byzantine trade and empire, various kinds of new vegetables and spices, along with sugar, were brought in the region, which eventually led to the […]

Original Recipe Esicia Omentata: Apicius, #48 Ground Meat Patties in Omentum: Grind chopped meat with the center of fine white bread that has been soaked in wine. Grind together pepper, garum, and pitted myrtle berries if desired. Form small patties, putting in pine nuts and pepper. Wrap in omentum and cook slowly in caroenum. [Giacosa, pp. 89-90] Ingredients: […]

Original Recipe: Apicius, #61: Lucanicae: … Teritur piper, cuminum, satureia, ruta, petroselinum, condimentum, bacae lauri, liquamen, et admiscetur pulpa bene tunas ita ut denuo bene cum ipso subtrito fricetur. Cum liquamine admixto, pipere integro et abundanti pinguedine et nucleis incies in intestinum perquam tenuatim perductum, et sic ad fumum suspenditur. Translation: [Lucanian Sausages: … Pepper is ground with […]