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:
For more info check out our blog:
If you liked the music on this video check our music and art channel:
__
Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientromanrecipe #phoenicianfood #pulspunica