Ancient Greece
Moustakia Sesamata – Bread Rolls with Must and Sesame Seeds
Aristophanes’ Roasted Birds
Ancient Sicilian Sea Bass
Pork Roast and Lentils with Sumac
Staitites – Ancient Greek Sweet
Columella’s Moretum and Hapalos Artos
10th-century Goat Roast – A Langobard at the Court of the Byzantine Emperor
Kykeon – Ancient Greek Ritual Drink – Eleusinian Mysteries
Gastris – Ancient Greek Sweet
Artolaganon Bread with Ancient Sourdough
Ancient Rome
Beef Skewers
Stuffed Chard
Shrimp
Frittata with Peas – Conchicla Commodiana
Tuna
Pork Stew with Red Wine
Pork Chops – Ofellae
Chicken with Green Sauce
Chicken with Dill – Pullus Anethatus
Religious Offering to Mars Silvanus
Rabbit
Gourds – Gustum de Cucurbitis
Roast Pheasant
Tyropatina – Honey Pudding
A Saturnalia Recipe – Pork Shank with Apician Sauce
The Diet of the Legionaries – Soup with Beans and Mutton
Beef Roast with Quinces
Chickpeas and Green Beans
Patina with Lettuce
Chard with Mustard
Religious Offering to Carna – Puls Fabacia
Pork Stuffed with Pasta – Porcellus Tractomelinus
Gilt-Head Sea Bream
Religious Offering to Cybele – Moretum
Patina Versatilis
Pork Roast with Myrtle Berries
Cabbage Rolls
Pork Collar
Chicken with Taro
Honey and Millet Libum
Ham in Crust
Encytum
The diet of the ancient Germans
Wild Boar
Hypotrimma
Oysters and Clams
Peas
Scampi
Cuttlefish and Eggs
Gustum de Praecoquis – Appetizer with Apricots
Octopus and Cucumber Salad
Copadia Agnina – Lamb Stew
Apothermum – Spelt Cakes
Pullus Parthicus – Roast Chicken
Tisana Barrica – Barley Soup
Beef Roast and Shallots
Chicken Meatballs and Mashed Peas
Sweet Fritters – Dulcia Domestica
Columella’s Moretum and Hapalos Artos
Ancient Roman Frittata
A Saturnalia Recipe – Roast with Saffron Sauce
Muria – Ancestor of Colatura di Alici
Globi – Ancient Roman Sweet
The Diet of the Roman Legionaries – Buccellatum, Lardum, and Posca
Garum – How to Make Garum
Ancient Roman Gourd and Eggs
Fig Sweet
Ofella – Ancient Roman Steak
Fruit salads – Melon and Peaches
Isicia Marina – Shrimp Cakes and Cucumber Salad
Sala Cattabia – Snow and Posca
Copadia – Beef Stew
Puls Punica – Phoenician Dessert
Farcimina – Spelt and Meat Sausages
Ova Spongia ex Lacte – Sweet Omelettes
Flatbread and Chickpea Soup
Chicken stew
Salted Fish with Arugula Sauce
Savillum – Cheesecake
Pasta and Meatballs – Minutal Terentinum
Venison Stew with Spelt Puls
Veal with Allec Sauce – Ius in Elixam Allecatum
Isicia Omentata – Meatballs Wrapped in Caul Fat
Placenta – Honey Cheesecake
Pork Laureate – Porcellum Laureatum
Mashed Chestnuts
Poppy Seed Bread with Ancient Dry Yeast
Cured Olives and Epityrum
Sweet Spelt
Mustacei – Grape-Must Bread
Libum – Ancient Cheesecake
Anchovies
Pork Stew
Lettuce Salad with Oxyporum
Cuttlefish cakes
Meatballs
Bonito
Mustard
Sausage (Lucanica)
Lobster
A Farmer’s Meal – Flatbread and Moretum
Fava Beans
Guinea Fowl
Taro
Barley Polenta
Mussels
Sea Bass
Stew
Stuffed Dates
Poached Eggs
Roast Chicken
Middle Ages
Tuscan Chicken Soup with Unripe Grapes
Early-medieval Kohlrabi Stew
Tuscan Fried Leek Rings
Pork Ribs
Tuscan Pancakes with Wild Flowers
Hop Shoots
Shrimp – Savore de Gambari
Orange Frittata – Fritata de Pomerantiis
Tuscan Soup with Hen and Florence Fennel
The diet of the Franks – Celery Root and Beef Stew
Tuscan Fish Cakes – Salciccie di Pescio
Tuscan Stew with Pork Belly and Rutabaga
Pork and Onion Soup
Tuscan Radish Soup
The Diet of the Franks – Endive and Pork Jowl
Tuscan Fried Meatballs
The diet of the Franks – Chicken Stew
Pork Roast with Cherry Sauce
Herbolata
The diet of the Franks – Beef Stew
Fried Chicken Soup
Beef Roast with Garlic Sauce
Bread Soup
Salted Meat and Peas
Baghdadi Rice Cream
Chicken with White-Pepper Sauce – Piperatum Album
Indian Chickpeas and Meat
Pork Brodettum
The Diet of the Franks – Pork Stew
Chestnut and Mushrooms
Lentils with Oregano and Watermint
Egyptian Bread with Pistachios and Almonds
Veal with Fennel-Flower Sauce
Pork Roast with Green Sauce
Eggs Poached in Wine
Brodium Theutonicum
Crispellae – Pancakes with Saffron and Honey
Brodium Sarracenium – Chicken Stew
Fava Beans and Pork
Erbe Minute – Meatballs with Herbs
Lettuce and Pork Soup
Zanzarelli – Egg and Cheese Soup
Turnip and Beef Soup for Servants
Cheese Pasta – Vivanda Bona
Gratonata – Chicken Stew
Chickpea Soup with Poached Eggs
Apple Fritters
Hippocras and Claretum – Mulled Wine
Pastero – Pork Pie
10th-century Goat Roast – A Langobard at the Court of the Byzantine Emperor
Romania – A Recipe Between Arabic and Italian Tradition – Medieval Chicken with Pomegranates
Emperor’s Fritters
Medieval Pizza – The Origin of Pizza
Roast Chicken with Salsa Camellina
Sweet Rice
Afrutum or Spumeum – 6th-century Byzantine recipe
A Medieval Breakfast – Wine, Carbonata, and Millet Bread
Salviata – Eggs and Sage
Tria di Vermicelli
Cabbage Soup
Frittelle Ubaldine – Pancakes with Flowers and Herbs
Saffron Cheesecake
Drunken Pork – Early Medieval Pork Stew
Medieval Monk’s Stuffed-Egg Soup
Apple Pie
Onion Soup
Gnocchi
Lentils and Mustard Greens
Chicken soup – Brodo Granato
Turnip Soup
Beans and Bacon – Black-Eyed Peas
Prawn Pie – Pastello de Gambari
Foxtail Millet Polenta and Spit-Roasted Goose
Beef Stew
Blancmange
Leek Soup
Quail Stew with Coconut
Chicken Pie
Ravioli
Almond Cream
Red Mullet Soup
Spit Roast Beef with Arugula Seeds
Walnut Bread
Lasagna
Tripe
Fried Fish
Roast Lamb with Green Sauce
Clams
Sweet and Sour Sardines
Trouts with Green Sauce
Lamb Stew
Quails with Sumac
Chicken with Fennel Flowers
Sea Bream
Renaissance
Castagnazzi – Chestnut Fritters
Stuffed Cucumbers
Fried Tomatoes
Sage Fritters
Elderflower Fritters
Pork Tenderloin with Garlic Sauce
Meatball Skewers
Crostini with Guanciale and Sage
Pork Skewers
Modern Age
Tagliatelle and Beef Stew
Neapolitan Calamari
Historical Italian Cooking 