Cooking workshop of historical recipes from the ancient Rome

A rediscovery of long forgotten flavours with an archaeologist and culinary historian

Are you looking for a different culinary experience to do during your stay in Puglia? Well, you have just found it: a cooking workshop that will show you how to prepare some of the most delicious historical recipes from the ancient Rome.
If you are looking for unusual experiences, if you are passionate about classical history, or if you simply have an inquisitive mind, come and join this cooking workshop held by an highly educated archaeologist and culinary historian.
The classes are hosted in the very heart of Puglia, in the beautiful Valle D’Itria. Here you will meet Ursula, who, after spending several years in Africa and the Middle East, lives with her family in a charming complex of trulli.
You will be able to step back in time while being surrounded by the characteristic landscape of the area, consisting of vineyards, ancient olive groves, trulli and dry-stone walls.
The workshops focus on the cuisine of classical Roman times and the Middle Ages.
The historical recipes, you will prepare, will surprise you with their unusual combination of flavours and aromas, combining savoury, sweet, sour and spicy to create amazing and unexpected dishes.
Find out with Terrachevive.com what people ate in Puglia during Roman times and the Middle Ages and prepare authentic historical recipes from the past with your own hands.
Learn how the past has influenced and continues to influence modern food and wine culture.
Meet a true expert who will share a variety of information about our past and make your stay in Puglia an unforgettable experience.

The “Ancient Roman” menu

Recipes with (V) are vegetarian. The fish sauce (“garum”) omnipresent in Roman cuisine can be substituted if preferred.

Aperitif (V):
• “Conditum Paradoxum” (spiced wine), Roman bread, moretum (fresh cheese with herbs), olives.

Main course (V):
• “Cucurbitas more Alexandrinum” (gourd salad with Egyptian flavours) or “Lentils with chestnuts”.

Second course:
• “Minutal Tarantino according to Apicio” (minutal is a type of stew, this one from Taranto is with sausages and leek) or “Polypo according to Apicio” (octopus) or “Seasonal vegetable platter according to Apicius” (V).

Dessert:
• “Dulcia domestica” (stuffed dates).

Wine is included.

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