Today we prepare a Phoenician sweet whose recipe is reported by the ancient Roman author Cato.
This flavorful dessert with a creamy texture and a pleasant honey aroma is an interesting testimony of the significant influence of other Mediterranean populations on ancient Roman cuisine.
Ingredients:
spelt
eggs
cheese
honey
Venison Stew and Spelt Puls:
Barley Polenta:
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Music by Lilium Aeris
Andrea Tuffanelli ā tympanum
Serena Fiandro ā flute
Kalliopeia Sopha ā Mesomedes of Crete 2nd century AD
#ancientromanrecipe #phoenicianfood #pulspunica