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ALITER BAEDINAM SIVE AGNINAM EXCALDATAM (Steamed Lamb)

(Apic. 8, 6, 2) Ingredients:

  • 10 lamb cutlets
  • 1 l white wine
  • 100 ml oil
  • 2 big onions, ... continue

ALITER DULCIA (Another Kind of Dessert)

(Apic. 7, 13, 5) Ingredients:

  • 250 g coarsely ground nuts
  • 100 g coarsely ground stone-pine kernels ... continue

ALITER IN APRO (Roast boar in herbs’ sauce)

(Apic. 8, 1, 9) Ingredients:

  • Large joint of Boar
  • pinch of black peppercorns
  • large pinch of ... continue

ALITER IN GRUEM VEL ANATEM ELIXAM: (Boiling duck with pines and dates)

(Apic. 2, 4) Ingredients:

  • 1 duck
  • 25 g pine nuts
  • 2 big dates
  • ground pepper ... continue

ALITER IUS IN MULLOS ASSOS (Red Mullet in Fennel and Mint Sauce)

(Apic. 10, 1 ,12) Ingredients:

  • 1.5 kg red mullet
  • Rue
  • Mint
  • Coriander
    • ... continue

ALITER PATINA DE ASPARAGIS (Asparagus Patina)

(Apic. 4, 2, 6) Ingredients:

  • 1 lb. asparagus
  • 1/4 cup wine (rose or vernaccia)
  • 1 small on ... continue

AMULATUM ALITER (Chicken fricassee)

(Apic. 2, 2, 9) Ingredients:

  • Basically, chicken fricassee..
  • 1 whole chicken, deboned or 2 boneless, skinless ... continue

APER ITA CONDITUR (Roast Wild Boar)

(Apic. 8, 1, 1) Ingredients:

  • Boar meat
  • Cumin
  • Salt
  • Groun pepper
  • ... continue

APOTHERMUM SIC FACIES ( Spelt’s pudding)

(Apic. 2, 2, 10) Ingredients:

  • 200 gr. spelt
  • 50 gr. pine-kernel
  • 50 gr. peeled almond ... continue

BETACEOS VARRONIS (Beets à la Varro)

(Apic. 3, 2, 4) Ingredients:

  • 8 small beetroot
  • 100 ml mead (or sweet white wine with a tablespoon of ho ... continue

BOLETOS FUNGOS (Mushrooms in wine & coriander)

(Apic. 7, 13, 4) Ingredients:

  • 4 lbs. mushrooms
  • 1 bunch of coriander
  • 4 cups of caroen ... continue

CARDUOS (Thistles in eggs’ sauce)

(Apic. 3, 19, 1) Ingredients:

  • Thistles*, a taft
  • Liquamen (or 5 tblsp soya sauce + 5 tsp anchovy paste) ... continue

CONCHICLA COMMODIANA (Peas Commodian style)

(Apic. 5, 4, 4) Ingredients:

  • 250 g dry peas
  • Ground pepper
  • 1 tblsp lovage
  • 1 tbls ... continue

CUCURBITAS MORE ALEXANDRINO (Alexandrine Squash)

(Apic. 3, 4, 3) Ingredients:

  • 1 gourd (or courgette, small pumpkin or squash)
  • peppercorns
  • ... continue

DULCIA DOMESTICA (Housemade Dessert)

(Apic. 7, 13, 1) Ingredients:

  • 200g fresh or dried dates
  • 50g coarsely ground nuts or stone-pine kernels
    • ... continue

DULCIA PIPERATA (Honey Cake)

(Apic. 7, 11, 4) Ingredients:

  • 140 gr plain flour
  • 1 tsp baking powder
  • ... continue

EMBRACTUM BAIANUM (Baian Stew)

(Apic. 9, 11) Ingredients:

  • 20 oysters (tinned will do if you can't find fresh)
  • 20 venus clams
    • ... continue

FABACIAE VIRIDES (Green and Baian Beans)

(Apic. 5, 6, 1) Ingredients:

  • 500 g soybeans with pod, or green beans
  • 50 ml Liquamen, or 1/2 tsp salt with ... continue

GRUEM VEL ANATEM (Crane or Duck in Spiced Gravy)

(Apic. 6, 2, 1) Ingredients:

  • 1 large duck
  • 1 l water
  • bunch of dill
  • Olive oi ... continue

GUSTUM DE PRAECOQUIS (Starter with Apricots)

(Apic. 4, 5, 4) Ingredients:

  • 1 kg firm ripe apricots or nectarines
  • 200 ml white wine
  • 250 ml Pass ... continue

IN FICATO OENOGARUM (Wine sauce for liver)

(Apic. 7, 3, 1) Ingredients:

  • 6 grains pepper
  • 6 grains lovage (or juniper berries)
  • 1 t ... continue

IN MITULIS (Sea Mussels)

(Apic. 9, 9) Ingredients:

  • 1 kg fresh sea mussels
  • 100 ml Liquamen or 1/2 tblsp salt
  • 1 branch o ... continue

IN OSTREIS (Oysters in sauce)

(Apic. 9, 6) Ingredients:

  • 3-4 oysters per person
  • pinch of pepper
  • pinch of ground lovage (o ... continue

IN OVIS APALIS (Boiled Eggs)

(Apic. 7, 19, 3) Ingredients:

  • 8 hard boiled eggs (not too well done - boil ca. 4 minutes)
  • 50g stone-pine k ... continue

IN PERDICE (Boiled Partridge)

(Apic. 6, 3, 1) Ingredients:

  • 1 partridge for each person
  • Pepper
  • Lovage (or celery leaves) ... continue

IN PORCELLO LACTANTE (Pork Chops with Sauce)

(Apic. 8, 7, 17) Ingredients:

  • 750 g pork chops
  • 100 ml white wine
  • 4 tbsp Liquamen (or soya ... continue

IN STRUTHIONE ELIXO (Boiled Ostrich)

(Apic. 6, 1, 1) Ingredients:

  • Ostrich meat (or small guinea fowl)
  • Pepper
  • Mint
  • C ... continue

IN VITULINAM ELIXAM (Boiled Veal)

(Apic. 8, 5, 3) Ingredients:
  • 800 g – 1 kg veal
  • 2 tblsp honey
  • 2 tblsp vinegar
  • 100 ml oil ... continue

ISICIA EX SPHONDYLIS (Seafood Rissole)

(Apic. 2, 1, 6) Ingredients:

  • Cooked, shelled prawns (the original recipe uses scallops, but you can use and seafood) ... continue

ISICIA OMENTATA (a kind of Roman Burgers)

(Apic. 2, 1, 7) Ingredients:

  • 500g minced meat
  • 1 french roll, soaked in white wine
  • 1/2 tsp ... continue

IUS DIABOTANON IN PISCE FRIXO (Fish in Herb Sauce)

(Apic. 10, 1, 1) Ingredients:

  • 4 cod steaks (or other firm white fish)
  • 3 tsp ground cumin
  • 3 ... continue

IUS IN CORDULA ASSA (Sauce for roast tuna)

(Apic. 9, 10, 5) Ingredients:

  • Tuna fish fillets
  • 3 tbsp strong vinegar
  • 9 tbsp olive oil ... continue

LEPOREM FARSILEM (Stuffed Roast Hare with White Sauce)

(Apic. 8, 8, 9) Ingredients:

  • 3 whole hares or wild rabbits
  • Pepper
  • Lovage (or chopped cele ... continue

LEPOREM FARSUM (Stuffed Roast Hare)

(Apic. 8, 8, 3) Ingredients:

  • 1 whole hare or rabbit
  • 225 g whole pine kernels
  • 100 g shelled ... continue

LOCUSTAS ET SCILLAS (Big Shrimps)

(Apic. exc. 17) Ingredients:

  • 500 g cooked and prepared big shrimps
  • 1 tsp green pepper
  • 1 tbls ... continue

LVCANICAE (Lucanian Sausages)

(Apic. 2, 4) Ingredients:

  • 300 g minced meat (with fat)
  • 100 g pine nuts
  • ... continue

MINUTAL MARINUM (Seafood Fricassee)

(Apic. 7, 19, 3) Ingredients:

  • 500g fish fillet (e.g. salmon)
  • 250ml white wine
  • 500ml beef brot ... continue

MORETARIA (Herbs' sauce)

(Apic. 1, 35, 1) Ingredients:

  • Mint
  • Rue
  • Coriander
  • Fennel
    • ... continue

OVA SFONGIA EX LACTE (Pancakes with Milk)

(Apic. 7, 13, 8) Ingredients:

  • 4 eggs
  • 271 ml milk
  • 1 ounce oil
  • a little bit groun ... continue

PATELLAM LUCRETIANAM ( Lucretius’ scallion soup)

(Apic. 4, 2, 25) Ingredients:

  • 500 g scallion
  • Liquamen (o 1 tblsp soya sauce + 1 tblsp anchovy paste) ... continue

PATELLAM TYROTARICHAM EX QUOCUMQUE SALSO VOLUERIS (Bowl of cheese cream and salt fish)

(Apic. 5, 2, 17) Ingredients:

  • 1 fillet stockfish
  • 1 calves’ brain
  • 4 chicken livers ... continue

PATINA DE APUA SINE APUA (Anchovy’s bowl without anchovy)

(Apic. 4, 2, 12) Ingredients:

  • Leftovers of cooked fish
  • 5 grains pepper
  • 5 leaves rue ... continue

PATINA DE PIRIS (Pear Soufflè)

(Apic. 4, 2, 35) Ingredients:

  • 1 kg pears (peeled and without core)
  • 6 eggs
  • 4 table spoon of honey ... continue

PATINA DE PISCICULIS (Soufflè of Small Fishes)

(Apic. 4, 2, 30) Ingredients:

  • 500 g boiled fillet of small fishes or whole sardelles
  • 150 g dried raisins (s ... continue

PATINA SOLEARUM (Patina of Sole)

(Apic. 4, 2, 28) Ingredients:

  • 1 sole fillet per person
  • Olive oil
  • ... continue

PATINA URTICARUM (Nettle’s pie)

(Apic. 4, 2, 36) Ingredients:

  • 1 kg. nettles
  • 11 gr. pepper
  • 8 tbsp di liquamen (or soya sa ... continue

PATINA VERSATILIS VICE DULCI (Nut Tart)

(Apic. 4, 2, 16) Ingredients:

  • 400 g crushed nuts—almonds, walnuts or pistachios
  • 200 g pine nuts ... continue

PATINA ZOMOTEGANON (Fish Fillets with Leek and Coriander)

(Apic. 4, 2, 27) Ingredients:

  • 1 whole firm-fleshed fish
  • 200 ml fish stock
  • 30 ml white wi ... continue

PEPONES ET MELONES (Water and Honey Melons)

(Apic. 3, 7) Ingredients:

  • 1/2 honey melon
  • 1/2 water melon
  • 500 ml Passum
  • a little bit of ... continue

PISCES SCORPIONES RAPULATOS (Sea Scorpion with turnips)

(Apic. exc. 7) Ingredients:

  • 6 whole herring or mackerel, gutted (or 4 cod fillets)
  • 4 turnips
    • ... continue

PORCELLUM FLACCIANUM (Suckling Pig)

(Apic. 8, 7, 8) Ingredients:

  • 1 suckling pig
  • Pepper
  • Lovage (or chopped celery ... continue

PULLUM FRONTONIANUM (Chicken a la Fronto)

(Apic. 6, 9, 13) Ingredients:

  • 1 fresh chicken (approx. 1-1.5 kg)
  • 100 ml oil
  • 200 ml Liquamen ... continue

PULLUS FARSILIS (Chicken with Liquid Filling)

(Apic. 6, 8, 14) Ingredients:

  • 1 fresh chicken (1–1.5kg)
  • 300 g minced meat (half beef, half por ... continue

PULLUS FUSILIS (Chicken With Liquid Filling)

(Apic. ) Ingredients:

  • 1 fresh chicken (approx. 1-1.5 kg)
  • 300 g minced meat (half beef, half pork) ... continue

PULLUS TRACTOGALATUS (Chicken in milk sauce)

(Apic. 6, 8, 13) Ingredients:

  • 1 whole chicken
  • 2 + 1 tbsp liquamen
  • 2 tbsp oil ... continue

PULLUS VARDANUS (Chicken à la Varus)

(Apic. 6, 8, 11) Ingredients:

  • 1.4 kg chicken thighs and drumsticks
  • 3 tbsp Liquamen (or soya sauce) < ... continue

SALA CATTABIA (Picene bread)

(Apic. 4, 1, 1) Ingredients:

  • 300 gr. homemade bread
  • 50 gr. emmenthal
  • 1 cucumber ... continue

SALSUM SINE SALSO (Liver’s fish)

(Apic. 9,10 ,10) Ingredients:

  • 250 gr. mixed livers (chicken, hare, lamb)
  • ½ tsp ground pepper
    • ... continue

SARDA ITA FIT (Tuna)

(Apic. 9, 10, 2) Ingredients:

  • 500 g cooked tuna fillet
  • 1/2 tsp ground pepper
  • 1/2 tsp privet ... continue

TYROPATINAM (A Kind of Soufflee)

(Apic. 7, 13, 7) Ingredients:

  • 500 ml milk
  • 6 eggs
  • 3 tblsp honey
  • a little bit of ... continue

VITELLINA FRICTA (Fried Veal)

(Apic. 8, 5, 1) Ingredients:

  • 800 g – 1 kg veal
  • 300 g dried raisins (sultanas)
  • 1 tblsp honey ... continue
 
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