Having managed for more than 35 years the bistro “Creperie of Testaccio”, a well-known bistro/restaurant specialised in crepes and galettes, I gained a great knowledge of international cuisine, the ancient Roman cuisine and of the vegan and vegetarian cuisine. I always mantained a great interest in the recovery of the traditional Mediterranean recipies, in the value of cuisine as a means for nourishing the soul and the psychophysical well-being of my guests. For this reason in my career, I have prioritized the “seasonability” and the “emotional value “of food. The ancient Roman dinner will be held in an elegant apartment located just a few steps from the Colosseum following the ancient Roman receips of Marcus Gavius Apicius, gastronome, cook and Roman writer who lived at the turn of the first and second century A.D. He wrote the oldest Roman cookery receips book “ The res coquinaria” . In the res coquinaria are described dishes that served to make the banquests of Roman nobles and aristocrats unique and special for showing their power and magnificence on the other foreign guests. During the ancient Roman dinner will be described dishes and the ancient Roman techniques of their preparation. Will follow the reading of the classic texts of the ancient Roman cuisine such as the famed the dinner of “Trimalchone” narrated in the Satyricon of Petronio and the famous lustful Lucullian dinner narrated by Plutarch interpreted by our expert archaeology lecturer Claudia Pinci accompained by the sound of the traditional ancient roman music .
See the menu
Focaccia with aromatic herbs with cacio and garlic (moretum olives bunch ( epityrum).
Vitellian broad bean crem with leeks , coriander and wild herbs.