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Today we prepare ancient Roman lamb stew, called copadia agnina in De Re Coquinaria, the widest source for ancient Roman cooking.
Ingredients:
lamb shoulder
garum
olive oil
white wine
onion
wheat starch
spices (black pepper, cumin, lovage)
cilantro
Garum
Beef Roast and Shallots
Berley Polenta
Ancient Roman Bread
Venison Copadia and Puls
Pork Copadia
Beef Copadia
Another Beef Copadia
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Music by Lilium Aeris
Andrea Tuffanelli – tympanum
Serena Fiandro – flute
Kalliopeia Sopha – Mesomedes of Crete 2nd century AD
#ancientrome #ancientromanrecipe #ancientromanfood #apicius #derecoquinaria #copadia #lambstew