The sources offer a fascinating insight into Pompeian cuisine, revealing a varied and richly flavored diet influenced by seasonality and the culinary traditions of the Roman world. Although actual Pompeian recipe books are lacking, the sources, such as the texts of Apicius and Columella, offer valuable information on the culinary preparations of the time, allowing us to reconstruct a detailed picture of Pompeian recipes.
Typical Ingredients:
Vegetables and Fruits: Pompeian cuisine was characterized by the abundant use of vegetables and fruits, either locally grown or imported from other regions of the Roman Empire. Pliny the Elder lists a wide range of vegetables, including lettuce, chicory, onions, garlic, broccoli, basil, carrots, watercress, leeks, melons, peas, chickpeas, lentils, walnuts, hazelnuts, and almonds. Fresh fruits included apples, pomegranates, quinces, pears, grapes, figs, and plums.
Cereals: Bread was a staple in the Pompeian diet, as evidenced by the many bakeries in the city. Grains, mainly wheat and barley, were ground to produce flour, which was used to make bread, focaccia and other baked goods.
Meat and Fish: Meat, mainly pork and sheep, was consumed boiled, roasted or stuffed. Fish, fresh or preserved, was another important ingredient in Pompeian cuisine. Common species included shellfish, seafood, mullet, and sardines.
Garum: Garum, a fermented fish sauce, was a staple condiment in Roman and Pompeian cuisine. In Pompeii, the Umbrici family was renowned for producing high-quality garum.
Spices and Aromatic Herbs: Pompeiians used a variety of spices and herbs to flavor dishes, such as pepper, cumin, coriander, rue, mint, oregano, and fennel.
Recipes and Preparations:
Sources provide an overview of recipes and preparation techniques used in Pompeii:
Truffles: Truffles, considered a delicacy, were cooked in a variety of ways. One recipe by Apicius calls for boiling truffles, followed by cooking them in a sauce made with oil, garum, wine, pepper and honey.
Mushrooms: Mushrooms, particularly chanterelles and porcini, were prized in Pompeian cuisine. Apicius describes several recipes for cooking mushrooms, boiled, seasoned with wine sauce, pepper and oil, or served with cooked sweet wine and cilantro.
Pumpkin: Pumpkins were prepared in a variety of ways, such as as an appetizer, boiled and seasoned with garum, oil and wine, or fried and seasoned with wine sauce and pepper.
Olives: Green olives, not yet ripe, were used to make a tasty pie, crushed or cut, mixed with salt and fennel seeds, and covered with cooked must.
Chestnuts: Chestnuts, an autumn product, were cooked in a soup similar to lentils, seasoned with pepper, cumin, coriander seeds, mint, rue, laser, puleggio, vinegar, honey, garum, and oil.
Influences and Traditions:
Pompeian cuisine was influenced by the culinary traditions of the Roman world and neighboring regions. The use of garum, for example, was a widespread practice throughout the Roman Empire. The cultivation of some products, such as vines and olives, had been introduced to Campania in earlier times, influencing the eating habits of Pompeiians.
Conclusions:
The sources offer a fascinating picture of Pompeian cuisine, revealing a varied and richly flavored diet, influenced by the seasonality and culinary traditions of the Roman world. The recipes and preparation techniques described in the sources allow us to appreciate the ingenuity and sophistication of Pompeian cooks, who were able to create tasty and original dishes using the ingredients at their disposal.