Sadly, breakfast is rarely mentioned by
ancient authors, and we have few descriptions of how Romans
broke their fast. The word ientaculum, in fact, means
"hungry" or "fasting," so it is probable that Romans ate
something upon arising, most likely wine and bread.
Simulus, the farmer in Virgil’s poem, “the Ploughman’s
Lunch” arises at cockcrow to knead his dough and mash his
cabbage and leeks, but waits until prandium, the
midday meal, to eat it.
There were plenty of food stalls in the Eternal City, and a
snack of bread could be purchased by clients hurrying off to
visit their patrons, or by schoolboys.
At home, the familia probably consumed a fairly rich
breakfast: leftovers from the previous night's meal, or bread,
wine and olives.
Cookery: Ancient Recipes for Modern
, Mark Grant
- 10 oz. Cheddar cheese
- 3 oz. wheat flakes
- 2 oz. clear honey
Grate cheese and mix together with wheat flakes in a heavy
casserole. Stir in honey until well mixed. Whisk egg and fold
into cheese-honey mixture. Gently press mixture down so
surface is even. Bake, covered, in a preheated 380 degree oven
for 30 minutes. Serve immediately with a spoonful of honey.
The texture of this dish is soft and spongy, with a very
Taste of Ancient Rome
, by Ilaria
Roman Cookery: Ancient Recipes
for Modern Kitchens, Mark Grant
VILLA > FOOD & DRINK