TIBVRTINI Olive Oil

The cuisine of Ancient Rome varied greatly from the

common household wheat porridge and bean puree, to

the grand feast. These feasts consisted of many

courses and featured such delicacies as game fattened

with figs, fish and eels and even a peacock. Wine mixed

with water or honey was always served. Men dined in a

reclined position while women ate seated around a

table.















The usage of an antique harvesting basket is being demonstrated 
by Emanuele Lolli who has a passion for the history of harvesting 
and milling processes. (Summer 1999)


The cuisine of Ancient Rome varied greatly from the common household wheat porridge and bean puree, to the grand feast. These feasts consisted of many courses and featured such delicacies as game fattened with figs, fish and eels and even a peacock. Wine mixed with water or honey was always served. Men dined in a reclined position while women ate seated around a table. The usage of an antique harvesting basket is being demonstrated by Emanuele Lolli who has a passion for the history of harvesting and milling processes. (Summer 1999)		Ancient Cuisine Antique Roman Dishes Apicius Calista's Life in Ancient Rome Dining as a Roman Emperor Ancient Roman Feasts and Recipes Roman Cookery of Apicius Roma: Civilization and Food Modern Cuisine Classic Cuisine
Porri Cotti Sotto la Cenere alla Maniera di Apocio (Apicius' leeks cooked under the cinders) Wrap well-washed, lightly salted leeks in cabbage leaves, and put them to cook under very hot ashes. Season with a thin stream of TIBVRTINI Extra Virgin Olive Oil and pepper.