L'Antica Pompei: Il pranzo

A condiment very appreciated by the Pompeian was the “garum”, a sauce made from pickled maceration of some blue fish with others such as the tuna, and their entrails. The use of garum was so widespread that in Pompeii there were production workshops which marketed a number of qualities. Production was also favored by the presence of “Salinae Herculeae”. In the vast salt marshes, off the Pompeian walls, along the coast, it was produced brine, a basic component of the sauce. Seasoning base of Pompeian gastronomy, “GARUM” was a sauce used as a salt in the modern gastronomy. Several cities renowned for the production of garum, among all Pompeii. And ‘of Pompeii a small jar on which the inscription was found which says: “The best Garum is liquamen filtered and produced by Abricus Agathopus”.

One of the most elaborate dining Pompeian consists of 3 parts:

  • Starter: “Gustum”
  • Main Part: “Mensae Primae”
  • Dessert: “Mensae Secundae”

He was accompanied by eggs and vegetables among the most frequent (asparagus, cucumbers, cabbage, pumpkins, lettuce, mushrooms); Also the fish was served as an appetizer. There was no lack oysters, mussels and various shellfish.

Mensae Primae

Represented by roasted or boiled meat, poultry and game.

Mensae Secundae

Outlined by fruit and a choice of dessert. All this was accompanied by wine, which was drunk in small quantities mixed with water.

Il Falernum It was the best known wine, appreciated and expensive antiquity. You can consider the first D.O.C. world enology. Indeed the ancient Romans, who had the utmost account, used store it in jars closed by caps bearing plates (pittacium) which guaranteed the origin and vintage. Tibullo prayed – nunc mihi Gumosus veteris proferte Falernos – to have suffered a Falerno cup, old and smoked. Pliny, Martial, Horace, Cicero have repeatedly praised tissue. Petronius said that during the famous Trimalcione dinner haustores, (the ancient sommeliers) served an old Falerno than 100 years.
The origin of Falerno is shrouded in legend: “Bacchus, in disguise, asked for hospitality at the old Falerno; moved by his generosity gave birth on the slopes of Mount Massico lush vines” (Silio Italico).

As an appetizer was served a drink made with wine and honey “Mulsum” while a sweet wine after a meal “Vinum passim”.