Weekday Decadence
Sampling Recipes from the Ancient Roman Cookbook Apicius
When I cook a dish out of the ancient Roman cookbook called Apicius, I never know exactly what I’m going to get. And that’s the beauty of it. The combination of flavors, textures, and odors is very different from what you find in contemporary Italian cuisine; in fact, it’s unlike anything our modern palates are used to. Each recipe is a small adventure, resulting in a salutary sense of disorientation at your own dining room table.
Yesterday, for example, I gave Aliter Patina Versatilis (Apicius IV.II—2) a try.
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