De Agri Cultura<\/i><\/a> in the 2nd century BC<\/p>\nTo understand Roman gastronomic culture, it is important to remember that cuisine at that time was deeply linked to social and religious life. Some dishes originated as offerings to the gods and only later became everyday food.<\/p>\n
The Libum perfectly represents this dual nature: sacred and domestic.<\/p>\n
In ancient Roman dwellings, as well as in the earliest forms of Tavern in Rome<\/strong>, food was not only nourishment but also sharing.<\/p>\nSimple dishes like this were the centerpiece of the table and often accompanied moments of celebration or work.<\/p>\n
Ingredients (Serves 2 medium focaccia breads)<\/h2>\n
To stay true to tradition while making it feasible today, we will use:<\/p>\n
\n- 500g sheep's milk ricotta (very dry)<\/li>\n
- 250g soft wheat flour (type 0 or 1)<\/li>\n
- 1 large egg<\/li>\n
- Fresh bay leaves (essential for aroma)<\/li>\n
- A pinch of salt<\/li>\n
- Honey (optional, for finishing)<\/li>\n<\/ul>\n