Recreando sabores del pasado. Cocina y gastronomía a través de la historia
Discovered as grave goods in Djoser’s step pyramid and the tomb of Tutankhamun, lentils nourished pharaohs and peasants alike. Journey back in time through culinary archaeology to recreate an ancient, flavor-packed dish seasoned with garlic, cumin, and fresh mint.
Discover Epityrum, the genuine ancient Greek olive appetizer immortalized by Cato the Elder. A Hellenistic recipe rich in history, fresh herbs, olive oil, and feta cheese over toasted rustic bread. Pure Mediterranean gastronomy on your table!
What did Ancient Egypt taste like? While no Pharaonic cookbooks survived, archaeological finds and the beautiful wall paintings from the tomb of Nakht and Tawi reveal the secrets of their pantry.
Learn to prepare this Roman peas recipe inspired by Emperor Vitellius. An aromatic dish of imperial cuisine easy to recreate today.
It was common for the Romans to name their culinary creations after illustrious figures or to highlight the exotic origins of their ingredients. As Rome’s great eastern rival, the name of Parthia evoked luxury and exoticism.
Journey back 2,000 years to the tables of Ancient Rome. Discover how to prepare a succulent ‘woolly’ sea bass using an original recipe from De re coquinaria. A surprisingly simple, aromatic, and healthy dish that brings classical history straight to your modern kitchen.
Step back into Ancient Rome with the “gustatio”. Discover how the Romans prepared their appetizers and try these two delicious recipes: honey-dressed lettuce hearts and “Ova Elixa”, a classic seasoned boiled eggs.