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.
Learn how to prepare authentic patates al caliu at home using a standard oven. Discover how to make these delicious roasted potatoes.
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 the secret to perfect couscous with confit vegetables. An easy, traditional recipe for incredibly fluffy grains and tender veggies.
I initially planned to make this dish, so typical of our Mediterranean tapas, based strictly on the Patina de apua recipe from De re coquinaria. However, once I got to work in the kitchen, I couldn’t resist introducing garlic and cayenne pepper.
Journey back to Ancient Rome to rediscover the ‘Patina’—an ancestral technique that unveils the world’s earliest seasoned omelettes.
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.
This recipe offers a direct bridge to the past thanks to colatura di alici, a legitimate heir to the legendary Roman garum. By incorporating it into a simple spaghetti with garlic and parsley, we are not just cooking a dish; we are rescuing a flavor that has endured for millennia
Step back into Ancient Rome and discover this unique recipe for chicken stuffed with olives inspired by an ancient cookbook
Recipes like conejo al ajillo (garlic rabbit) represent a cuisine of proximity and subsistence: a ‘waste-not’ gastronomy based on the ingredients that peasants had closest at hand.
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.