Firstmeal of the day (breakfast) Ate very early in the morning Buffet or flat- round loaves seasoned with salt Patricians would also eat eggs, cheese, honey, milk, and fruit Ate with fingers Very casual meal
Lunch Late morning/early afternoon Usually consist of leftovers from the main meal of the day before Sometimes eat fish and fresh fruit Rich rested at home Poor would eat fast or not eat much
Main meal- dinner Most important meal Started around 3pm and could go until late at night Course one- snack; egg dish, small rolls sprinkled with poppy seed and honey, hot sausage, lettuce and olives, Course two- birds, liver of a capon (rare chicken), pickles, mushrooms, and other vegetables
Course three- Dessert; nuts, fruits (both eaten uncooked), almonds, dried grapes, sweetmeats, cheesecakes, almond cakes, ice-cream, tarts, etc. Some say that the apple-berry tart was the favorite Wine served with meal
Even though they had spoons and knifes, (no forks) they usually use their fingers. The food was usually served in small dishes it would be easy to eat. Big dishes were made easy to cut with knifes. A finger bowl and napkin was always there.
Ingredients Half a cup of plain flour One cup of ricotta cheese 1 egg, beaten bay leaves Half a cup of clear honey Method Sift the flour in a mixing bowl. Beat the cheese until soft, stir into the flour. Add the beaten egg to the flour/cheese mixture, forming a soft dough Divide the dough into four and shape each piece into a bun Place on a greased baking tray with a fresh bay leaf underneath. Heat the oven to 375F - 190C. Bake for 35 - 40 minutes until golden brown. Recipe taken from: http://www.squidoo.com/ancient-food-rome