DOCSLIB.ORG

Food Menu ‘Roman Cuisine Is a Simple, Healthy, Nutritious, Flavorful and Genuine Cuisine

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Food Menu ‘Roman Cuisine Is a Simple, Healthy, Nutritious, Flavorful and Genuine Cuisine Food Menu ‘Roman cuisine is a simple, healthy, nutritious, flavorful and genuine cuisine. All that represents the complication of international cuisine is relentlessly prohibited. The Roman is a jovial and true gourmand: he wants, at his table, to eat well and drink better, enjoying life with a playful philosophy’. Ada Boni - Roman Gastronome Roman Street Food Suppli del Giorno - The king of Roman street food $10 Traditional roman style croquette, see our staff for daily specials Mini Pinsa Mortadella e Stracciatella $10 Roman style house made focaccia bread, mortadella, stracciatella cheese & pistachio Polpette alla Amatriciana $10 Homemade beef meatballs simmered in amatriciana sauce & pecorino romano Antipasti & Share Plates Baccalà e Carciofo $21 Lightly paprika battered salt cod & Roman artichokes tempura, served with cucumber-dill yoghurt dip Wagyu Carpaccio (gf) $26 Wagyu carpaccio, rocket salad, black truffle, shaved parmesan, olive oil & citrus emulsion Crudo di Pescespada Affumicato (gf) $27 Smoked swordfish carpaccio, shaved Sardinian bottarga, fennel salad, pink peppercorn, grapefruit dressing Artisanal Charcuterie (gfo) $32 Artisanal cured meat selection, grilled sourdough, shiraz duck patè, house pickles & Sicilian olives Grilled Octopus with Mediterranean Chickpea puree (gf) $26 Sous-vide marinated WA octopus, char-grilled with gremolata seasoning, chili oil, & homemade chickpea puree Insalata di Panzanella $20 Crunchy bread salad, heirloom tomatoes, bocconcini mozzarella, pickled onions, white anchovies, sherry vinegar dressing The Eternal Four The 4 quintessential pasta dishes of the eternal city Spaghetti alla Carbonara (gfo) - The one and only recipe for authentic Carbonara $30 Spaghetti di gragnano, egg yolk & pecorino romano cheese, guanciale, black peppercorn Tonnarello Cacio e Pepe - A pillar of the Traditional cuisine $28 Homemade tonnarelli pasta, pecorino romano cheese & freshly ground pepper Bucatini alla Amatriciana (gfo) - From the village of ‘Amatrice’ to the Roman osterias $28 Bucatini di gragnano, red eye chili, guanciale, pecorino romano cheese, tomato Rigatoni alla Gricia con Crema di Carciofi (gfo) – A great classic enriched $30 with Roman artichokes Rigatoni di gragnano, guanciale, pecorino romano cheese, artichokes cream Signature Pastas Gnocchi alla Vaccinara - Our homage to the Oxtail Vaccinara: an iconic dish of the ‘Quinto Quarto’ tradition $30 Homemade potato gnocchi with braised oxtail & tomato ragu Pacchero Aragostelle e Vongole $38 Pacchero di gragnano pasta, Moreton bay bugs, clams, baby roma tomatoes & seafood bisque Ravioli ai Funghi porcini e fonduta al Tartufo (ve) $32 Homemade ravioli filled with ricotta & porcini mushroom, sauteed with black truffle fondue Please note: As per Tradition our pastas are cooked “Al Dente”. For our dry pasta we source only “Gragnano Pasta” made with 100% Durum flour, rich in nutrients & firm texture. Main Courses Abbacchio ‘Alla Romana’ (gf) - Roman springtime delicacy popular during Easter celebrations $34 Sous vide Roman style char-grilled lamb chops marinated with herbs & extra virgin olive oil served with a silky cannellini bean puree & salsa verde Porchetta D’ariccia (gf)- Originated from the village of Ariccia in the province of Rome $34 Traditional slow cooked pork belly roast seasoned with sage, rosemary & garlic & served with truffle mash potato & pork jus slowly roasted, truffle mash potatoes, pork jus Bistecca alla Florentina (gf) - Cooked on open fire cast iron & bricks grill $105 1kg grass fed T-bone steak locally sourced from Tallarook Victoria, served with Tuscan dressing, truffle butter & char-grilled lemon Spigola al forno, Crema di Carciofi e Pomodorini Confit (gf) $39 Pan-roasted Patagonian toothfish, artichoke velouté, confit cherry tomato, lemon & parsley emulsion, crispy artichoke Zuppa di Cozze (gf) $32 Fresh south Australia mussels simmered in roma tomato soup, chilli, parsley & crusty sourdough Tortino di Melanzane (gfo) $28 Roasted stuffed eggplant, buffalo ricotta mousse, tomato & basil compote, pistachio crumble Side Dishes Broccoletti Ripassati (gf) $11 Sauteed broccolini extra-virgin olive oil, garlic, chili, roasted pine nuts & sultanas Cavolo Nero al Burro e Pecorino (gf) $11 Sauteed Tuscan kale, browned butter & pecorino sauce, black peppercorn Misticanza Salad (gf) $11 Mixed baby gem lettuce, rocket, radicchio, soft herbs, seasoned with olive oil & red wine vinegar Puree di Patate al Tartufo (gf) $11 Truffle mashed potato Dessert The night is only just beginning Crostata di Ricotta e Visciole $16 Traditional roman baked ricotta & cherry cheesecake Tiramisu $15 Coffee-soaked savoiardi biscuits, house mascarpone cream, cocoa Semifreddo ai Frutti di Bosco (gf) $15 Vanilla & berry semifreddo served with shaved Valrhona chocolate Panna cotta al Pistachio (gf) $16 pistachio panna cotta & dark chocolate mousse Formaggi for 2 (gfo) $29 Chef choice of 2 cheeses served with jam & homemade poppy seeds lavosh When in Rome www.eternadining.com.au eternadining eternadining .
Load more

Recommended publications
  • Ap Window Bar
    COCKTAILS SAVORY BITES Piadina Sandwich 10.00 COCKTAILS SAVORYServed with homemade potatoBITES chips Negroni 13.00 Choice of: Gin, Campari, Red Vermouth Piadina Sandwich Wrap 10.00 Negroni 13.00 -Mozzarellachoice of: & Tomato Gin,Sazerac Campari, Red Vermouth 13.00 -Prosciutto Cotto & Provolone Whiskey, Sugar, Absinthe -Mozzarella & Tomato Panino-Prosciutto Cotto con & Provolone la Porchetta 12.00 AP Spritz 13.00 Roasted Pork Sandwich with homemade potato chips St.AP Germain, Spritz Lime, Ginger Beer 13.00 St. Germain, Lime, Ginger Beer PARMIGIANOPanino con la Porchetta 10.0012.00 Manhattan 13.00 PiecesRoasted of pork Parmigiano sandwich Reggiano with homemade DOP potato chips Whiskey,SPIRITED Sweet LEMONADE Vermouth, Angostura Bitters 12.00 Lemon Juice, Sugar & your choice of: Vodka or Rum POTATOPARMIGIANO CHIPS 6.0010.00 HomemadePieces of Parmigiano & Salted Reggiano DOP cheese MARTINIBLOODY MARY 13.0013.00 Vodka, Dry Vermouth Cacio e pepe lollipops 1.00 CLASSIC:Vodka, Tomato Juice, Mild Spices & Herbs POTATO CHIPS 6.00 CrunchyHomemade Pecorino & Salted cheese wafers with Black Pepper SazeracSPICY: Vodka, Tomato Juice, Hot Peppers, Hot Sauce 13.00 Whiskey,A-MARY-TRICIANA: Sugar, AbsintheGin, Amatriciana Sauce, Pecorino Wafer MIXED OLIVES NUTS 5.506.00 6.00 MIXED NUTS OLIVES 5.50 Cacio e pepe lollipops 1.00 BEERSNOW CONES& WINE Crunchy Pecorino cheesePIZZETTE wafers with black pepper $8 ! APERITIVO MARINARA 8.00 BEER 6.00 Fresh Tomato Sauce bySELECT the glass A flAVOR (no cheese) -Cherry -Lime -Strawberry
    [Show full text]
  • You Be the CHEF! (Serves 4)
    Pizza dal Forno a Legna Antipasti e Insalate MARGHERITA SALUMI FATTI IN CASA T oma to sau ce, b asil, oregano & fresh mozzarella 1 6 Sa mp ling , house made salumi & charcuterie, pickles, marinated olives 16 PROSCIUTTO COTTO Add cheese 3 add “bomba” bread 4 Tomato sauce, home made “p ro sciu tto co tto ”, mozzarella Rico tta & organic arugula 18 INSALATA COTOGNE E UOVO Baby kale, Jelich farm quince, sweet balsamic onions SALSICCIA E FUNGHI Tomato sauce, homemade spicy sausage, wild mushrooms & mozzarella 1 8 Crispy egg & guanciale; mustard dressing 1 3 SCHIACCIATA NDUJA E BROCCOLI RABE INSALATA PRIMAVERILE Housemade “nduja” spicy sausage , marinated broccoli rabe & caciocavallo cheese 1 9 Org an ic local baby lettuces, rad ish es, fresh herbs Sunflower seeds, Go rgo nzo la Dolce, red wine vinaigrette 1 0 PIZZA PESTO E CALAMARI Basil pesto sauce, cherry tomatoes, potato, fresh calamari, olives & mozzarella 1 8 TERRINA DI POLIPO Poached and pressed Mediterranean octopus, potato Add Prosciutto 5 Add Farm egg 3 Add Arugula 3 Add Mushrooms 3 Olives, cherry tomato, celery hearts & wild arugula 1 6 Pesce e Carne BURRATA E CORNO DI TORO Fresh burrata cheese, marinated “corno di toro” peppers GUAZZETTO ALLO ZAFFERANO Pan roasted cod, salt spring mussels, fresh bay scallops, whole shrimp Basil oil & carta musica 1 5 Clams & calamari, sa ffron , cherry tomatoes broth with fregola Sard a 2 9 BRUSCHETTA DI CINGHIALE BRANZINO E RISO NERO E ZUCCHINE Hand pulled braised wild boar, onion, Chianti vinegar on grilled ciabatta 1 5 Grille d Mediterranean
    [Show full text]
  • Food Heritage and Nationalism in Europe
    Chapter 4 Food and locality Heritagization and commercial use of the past Paolo Capuzzo Geographical roots of food? Identifying a food culture with a locality has always involved a trade-off between searching for roots and recognizing they are not planted in any one spot but entail exchanges and borrowings from remote origins. But even this tension between the local and the supralocal is a simplification: it rests on the assumption that food cultures can be identified by place alone. Actually, highly different food regimes may be at work in one and the same place, and have been so in the past. Class stratification may afford a first prism dividing up food culture domains, but it then interweaves with gender, religious observance, ethnic belonging and so on. Does this mean that any attempt to find a relationship between food and place is a waste of effort? No, indeed: such a relationship can definitely be established. But one does need a critical analysis of the various factors bearing on the link between food and place, since they are cultural and historical constructs rather than causal connections between milieus in nature/history and food cultures. A cuisine rich in victuals of different kinds, prepared from a wide range of ingredients at times exotic in provenance, was typical of the food culture found in the courts of Europe from the late Middle Ages to the early modern era; the diet of the people was more closely locally connected, perforce. For most of the population poverty dictated the choice of diet. A plentiful cosmopolitan cuisine reigned at court (Montanari 2014); it was garnished with rare and exotic ingredients indicating wealth, though also a background of culture deriving from greater familiarity with distant lands.
    [Show full text]
  • DIE PASTA UND DAS LEBEN Von Guido, Luca Und Paolo Bariila
    DIE PASTA UND DAS LEBEN von Guido, Luca und Paolo Bariila 10 ACADEMIA BARILLA-WELTBOTSCHAFTER DER ITALIENISCHEN KÜCHE von Gianluigi Zenti 12 MEHR PASTA, BITTE von Massimo Bottura 14 ACH, PASTA! von Scott Conant 16 EINE KLEINE GESCHICHTE DER PASTA - DIE URSPRÜNGE 18 DIE KUNST DER PASTAHERSTELLUNG 28 PASTA AUS HARTWEIZENGRIESS 40 Bavette alla trasteverina (Bavette Trasteverer Art) 42 Bavette con catalogna e pate di olive (Bavette mit Endivien und Olivenpaste) 44 Bucatini al pecorino e pomodori (Bucatini nriit Pecorino und Tomaten) 46 Bucatini all'amatriciana (Bucatini mit Amatriciana-Sauce) 48 Bucatini alla Caruso (Bucatini ä la Caruso) 50 Bucatini alla domenicana (Bucatini mit Pilzen) 52 Bucatini alla marinara (Bucatini nach Fischerart) 54 Bucatini con mollica di pane (Panierte Bucatini) 56 Calamari con cozze e vongole (Calamari mit Miesmuscheln und Venusmuscheln) 58 Casarecce siciliane con finocchi, carote e cipolle (Sizilianische Casarecce mit geschmortem Fenchel, Möhren und Frühlingszwiebeln) 60 Castellane con calamaretti (Castellane mit Baby-Tintenfisch) 62 Cavatelli con pomodoro e ricotta marzotica (Cavatelli mit Tomaten und Ricotta marzotica) 64 Cellentani al sugo di verdure (Cellentani mit Gemüsesauce) 66 Cellentani al tonno (Cellentani mit Thunfisch) 68 Ditali con zucchine e ricotta (Ditali mit Zucchini und Ricotta) 70 Eliche bottarga, aglio e peperoncino (Eliche mit Fischrogen, Knoblauch und Chili) 71 Farfalle fantasia (Farfalle mit Prosciutto und Oliven) 72 Farfalle con capperi, tonno e menta (Farfalle mit Kapern, Thunfisch und
    [Show full text]
  • Zizi Dinner Menu
    • DINNER MENU • JOIN US FOR SERVED DAILY • HAPPY HOUR • 4pm - 9pm 4pm-6pm Daily ANTIPASTI FLATBREADS ANTIPASTO 12 ZIZI WINGS 12 ZIZI 14 MARGHERITA 14 salami, prosciutto, mild, hot, or garlic basil pesto, grilled chicken, roma tomatoes, basil, capicola, crostini, roasted parmesan served with goat cheese, mozzarella fresh mozzarella garlic, marinated olives, celery sticks and blue parmigiano reggiano cheese or ranch dressing PIZZA 14 MEATBALL 14 marinara, pepperoni, marinara, sliced meatballs, MUSSELS 12 CRAB CAKES 13 onions, mushrooms, italian mozzarella white wine, toast points, spicy aioli, fresh lemon sausage, mozzarella garlic MEATBALL SLIDERS 10 BRUSCHETTA 9 PASTA homemade meatballs, italian baguette, seasoned marinara, parmigiano tomatoes, basil, fresh PASTA PRIMAVERA 16 SPAGHETTI AND 19 reggiano mozzarella, balsamic glaze fresh vegetables with MEATBALLS garlic and herbs, olive homemade meatballs, MOZZARELLA FRITTA 7 CALAMARI FRITTI 12 oil, parmigiano reggiano, marinara, spaghetti breaded whole milk spicy aioli, fresh lemon fettuccini mozzarella, homemade marinara sauce FETTUCCINE ALFREDO 15 SHRIMP SCAMPI 22 creamy garlic alfredo herb white wine butter ZUPPE + SHRIMP 23 + CHICKEN 21 sauce, capellini CHICKEN PICATTA 24 VEAL MARSALA 26 TUSCAN BEAN 5 7 SOUP DU JOUR 5 7 lemon piccata sauce, mushroom marsala wine hearty white beans, soup of the day capellini sauce, fettuccini vegetables MAINS INSALATE Served with roasted fingerling potatoes, vegetables, BELLASERA 10 CAESAR 10 or pasta with Amatriciana sauce mixed greens, shredded romaine
    [Show full text]
  • Stormy $16 Sazerac $16 Tom Collin
    Brut Blanc de Noirs, Fleury $18/72 Dirty Martini $16 Buttero: Old’ Fashioned $17 Pinot Noir (France) Gin/vodka, olive brine, vermouth, olives Guanciale Bourbon washed, Upstate Maple Syrup, bitter drops Blanc de Blancs Brut Nature, Laherte Frères $22/88 Have&Meyer Negroni $16 Chardonnay (France) Gin, Vermouth del Professore Bianco, Varnelli Sibilla Bitter Espresso Martini $17 Vodka, long espresso shot, Amara Rossa, ADN de Meunier, Christophe Mignon $22/88 Orange Spritzer $16 simply syrup, coffee beans Pinot Meunier (France) Meletti bitter, “Croci Campedello” Orange Wine, lemon, bubbles Margarita $17 L’Ouverture, Savart $21/84 Bitter Paloma $16 Blanco Tequila, blood orange liqueur (Sicily), lime juice Pinot Noir (France) Reposado Tequila, Bittermens Citron Sauvage lime & grapefruit juice, Agave Syrup, Club Soda MoMa: Manhattan $17 Latitude, Larmandier - Bernier $26/104 Rye Whiskey Van Brunt Stillhouse, Vermouth Professore Bianco, Chardonnay (France) Dark ‘N’ Stormy $16 Traditional Balsamic Vinegar Aged 12 Years Dark rum, lime juice, bitters, sugar syrup, ginger beer Résonance, Marie Courtin $23/92 (Acetaia San Giacomo, Reggio Emilia) Pinot Noir (France) Sazerac $16 “Standwithimmigrants” Mezcal Negroni $18 Richmond Rye Whiskey, Absinthe Verte, (Aged in small barrel at least 30 days) Les Murgiers, Francis Boulard $26/104 Angosture bitters, simple syrup, lime twist Pinot Meunier, Chardonnay, Pinot Noir (France) Mezcal, Vermouth del Professore Bianco, Tom Collins Mezcal $16 Varnelli Sibilla Bitter, Absinthe Verte, smoked prosciutto Le Mont
    [Show full text]
  • The Traditions and Flavors of Roman Cuisine
    Culinary Hosted Programs THE TRADITIONS AND FLAVORS OF ROMAN CUISINE 7 Days FROM $3,186 City life in Castel Gandolfo CULINARY HOSTED PROGRAM (6) Frascati PROGRAM HIGHLIGHTS •Live like a local with a 6-night stay overlooking Rome in a town called Frascati, a summer stay favorite of the city’s nobility through the centuries •Savor the flavors of Rome with included meals in authentic Italian restaurants including the acclaimed, “Osteria di San Cesario” •Delve into the remains of ancient Tusculum, destroyed by the Roman Empire in 1191 LATIUM Ariccia Monte Porzio Catone •Learn the secrets of Roman cuisine by participating Rome Grottaferrata Frascati 6 in a cooking class lead by a renowned Frascati Nemi Castel Gandolfo culinary pro •Explore the two volcanic lake areas of Nemi and Albano – historic vacation spots of Caligula and Nero and home to the Pope’s summer residence •Visit the oldest historic winery in the region, learn ITALY how the wine is produced, and enjoy a tasting experience •Discover Slow Food Movement techniques visiting local farms that produce honey, herbs, and cheese, and sample these homegrown treats # - No. of overnight stays Arrangements by DAY 1 I ROME I FRASCATI Arrive in Rome and transfer to your hotel in Frascati. Just south of Rome, in the Alban Hills, lies a string of hill towns nestled among vineyards called “Castelli Romani” - “Roman Castles”. Frascati, a summer haunt for the Roman elite through the centuries, offers good food, fresh white wines and captivating views of Rome at a distance. This afternoon, get acquainted with this lovely town during a guided walking tour.
    [Show full text]
  • Rome 2016 Program to SEND
    A TASTE OF ANCIENT ROME 17–24 October 2016 Day-by-Day Program Elizabeth Bartman, archaeologist, and Maureen Fant, food writer, lead a unique, in-depth tour for sophisticated travelers who want to experience Rome through the eyes of two noted specialists with a passion for the city, its monuments, and its cuisine. Together they will introduce you to the fascinating archaeology of ancient foodways and to the fundamentals of modern Roman cuisine. Delicious meals, special tastings, and behind-the-scenes visits in Rome and its environs make this week-long land trip an exceptional experience. You’ll stay in the same hotel all week, in Rome’s historic center, with some out-of-town day trips. October is generally considered the absolutely best time to visit Rome. The sun is warm, the nights not yet cold, and the light worthy of a painting. The markets and restaurants are still offering the last of the summer vegetables—such as Rome’s particular variety of zucchini and fresh borlotti beans—as well as all the flavors of fall and winter in central Italy—chestnuts, artichokes, broccoli, broccoletti, chicory, wild mushrooms, stewed and roasted meats, freshwater fish, and so much more. Note: Logistics, pending permissions, and new discoveries may result in some changes to this itinerary, but rest assured, plan B will be no less interesting or delicious. B = Breakfast included L = Lunch included D = Dinner included S = Snack or tasting included MONDAY: WELCOME AND INTRODUCTION You’ll be met at Leonardo da Vinci Airport (FCO) or one of the Rome railroad stations and transferred to our hotel near the Pantheon, our base for the next seven nights.
    [Show full text]
  • To Read More About Our Pasta Classes
    Our 9 Pasta Classes Mama Isa’s Cooking School 1- TAGLIATELLE PASTA CLASS BY A MANUAL PASTA MACHINE (2 hrs) Learn to make egg based pasta dough and stretching the dough with a manual pasta machine. Instead of yellow egg pasta, we can teach you how to make green egg pasta (made with Spinach, nutmeg, 00 flour, egg) from scratch. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce or Duck bolognese sauce ragù) Instead of Tagliatelle & Fettuccine, we can cut the pasta in Pappardelle, or Mafaldine. 2- TAGLIATELLE PASTA CLASS BY HAND (2 - 1/2 hrs) Learn to make egg based pasta dough and stretching the dough with a special long rolling pin like the old traditional authentic way. No pasta machine. You will make tagliatelle pasta as well as a pasta sauce (i.e. Bolognese sauce or Arrabbiata Sauce or Cacio e Pepe Sauce or Real Alfredo Sauce or Puttanesca Sauce or real delicious Marinara sauce or Carbonara sauce). On the menu: Or Tagliolini or Tagliatelle & Fettuccine, or Pappardelle, or Mafaldine with a delicious pasta sauce from scratch Second Option: Fettuccine Pasta by hand Second option: Fettuccine Pasta by hand 3- RAVIOLI CLASS (2 - 1/2 hrs) Do you like spinach and ricotta Ravioli? In this special Ravioli class you will learn how to make egg pasta, how to make the Ravioli filling, how to make the ravioli from scratch, and how to make a delicious ravioli sauce: Butter, Sage, and Parmigiano Reggiano cheese.
    [Show full text]
  • Recipes from Lidia's Italy in America by Lidia Matticchio Bastianich And
    ______________________________________________________________________________________ Recipes from Lidia’s Italy in America by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright 2011. Published by Alfred A. Knopf, New York, NY. Reprinted with permission of the publisher. All rights reserved. Bucatini with Pancetta, Tomato, and Onion Bucatini all’Amatriciana Serves 6 As the impoverished residents of Amatrice moved to Rome in the eighteenth and nineteenth centuries, this recipe came along with them; today it is as Roman as the Colosseum, but you would never know it. Throughout America, 99 percent of Italian restaurants have this tubular- spaghetti dish on their menus, so it might as well be American now. You can use garlic here instead of onions, as the original recipe calls for. But unless your amatriciana contains guanciale (cured pig jowl), you are not even close to the original. Since pig jowl is not found in every corner store, making the dish with bacon or pancetta will yield delicious results as well. In this recipe I used onions, as in most of the American amatriciana recipes, but the bay leaves are my addition. The precursor to amatriciana sauce is sugo alla gricia, which does not contain tomatoes. The dish seems to have roots before the discovery of the New World; tomatoes came back from there to Italy. The gricia sauce contains guanciale, coarsely ground black pepper, and grated pecorino cheese to dress the pasta. This dish is still made today and is very popular in and around Rome, where it is called pasta alla gricia. 1 teaspoon kosher salt, plus more for pasta pot 1 pound bucatini 1 tablespoon extra-virgin olive oil 4 ounces slab bacon or pancetta, cut into 1/2-inch pieces 1 large onion, sliced 1/4 –inch thick 2 fresh bay leaves 1/4 teaspoon peperoncino flakes 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand 1/2 cup grated Pecorino Romano Bring a large pot of salted water to boil for pasta.
    [Show full text]
  • The Original Documents Are Located in Box 16, Folder “6/3/75 - Rome” of the Sheila Weidenfeld Files at the Gerald R
    The original documents are located in Box 16, folder “6/3/75 - Rome” of the Sheila Weidenfeld Files at the Gerald R. Ford Presidential Library. Copyright Notice The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted material. Gerald R. Ford donated to the United States of America his copyrights in all of his unpublished writings in National Archives collections. Works prepared by U.S. Government employees as part of their official duties are in the public domain. The copyrights to materials written by other individuals or organizations are presumed to remain with them. If you think any of the information displayed in the PDF is subject to a valid copyright claim, please contact the Gerald R. Ford Presidential Library. Digitized from Box 16 of the Sheila Weidenfeld Files at the Gerald R. Ford Presidential Library 792 F TO C TATE WA HOC 1233 1 °"'I:::: N ,, I 0 II N ' I . ... ROME 7 480 PA S Ml TE HOUSE l'O, MS • · !? ENFELD E. • lt6~2: AO • E ~4SSIFY 11111~ TA, : ~ IP CFO D, GERALD R~) SJ 1 C I P E 10 NTIA~ VISIT REF& BRU SE 4532 UI INAl.E PAL.ACE U I A PA' ACE, TME FFtCIA~ RESIDENCE OF THE PR!S%D~NT !TA y, T ND 0 1 TH HIGHEST OF THE SEVEN HtL.~S OF ~OME, A CTENT OMA TtM , TH TEMPLES OF QUIRl US AND TME s E E ~oc T 0 ON THIS SITE. I THE CE TER OF THE PR!SENT QU?RINA~ IAZZA OR QUARE A~E ROMAN STATUES OF C~STOR ....
    [Show full text]
  • Title: Some Reflections Concerning the Usage of "Liquamen" in the Roman Cookery
    Title: Some reflections concerning the usage of "liquamen" in the Roman cookery Author: Patrycja Matusiak Citation style: Matusiak Patrycja. (2006). Some reflections concerning the usage of "liquamen" in the Roman cookery. "Scripta Classica" (Vol. 3 (2006), s. 57-67). Patrycja Matusiak University of Silesia, Katowice Some reflections concerning the usage of liquamen in the Roman cookery he abundance of tastes and smells was a characteristic feature of the Tancient cuisine, according to our present knowledge, of course. This wealth distinguishes the Roman cookery from modem European, especially Polish. The fish sauce was an indispensable ingredient of almost every dish. This sauce was called garum or liquamen, and was ubiquitous not only in Roman cuisine but also in Greek - its wide usage is reflected in literature. The earliest mentions of it are found in the works of Aeschylus, Sophocles, Cratinus, Pherecrates and Plato Comicus from 5th c. BC. Unfortunately our knowledge of this highly interesting aspect of ancient life is far from satisfactory, since the only complete source, an ancient “cookbook”, is Apicius’ De re coquinaria'. Apicius however was not the author of this treatise, which actually is a fourth-century CE compilation, handed down by his name. We can also find many recipes in the works of Cato and in other Roman authors writing on agriculture2; last, but not least, many a valuable information is scattered in casual descriptions all over the preserved Greco-Roman literature. These however, more often present an impressive picture of lavish feasts and refined dishes rather than give detailed recipes which would allow us to recon­ struct the ancient cuisine.
    [Show full text]