The latest gastronomic experiment at Camp Virtus, part of the cultural project "Labyrinth through time", envisaged the recreation of a Roman dessert, adapting an ancient recipe. The "cake" consisted of a solid layer of fresh season fruits (among those available during Roman times, naturally, such as grapes, plums, and pears), covered by a layer of fresh ricotta cheese mixed with honey, all topped with resins (other variants indicate walnut seeds or pine seeds). Fresh and easy to make, the result was served today during the remake of a Roman banquet with five-year-old kids dressed in tunics and togas :)
See an introduction to Roman deserts (in French) HERE.
A useful introduction to Cooking Apicius HERE.
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| First layer of the Roman dessert |
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| Fruits added |
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| Fruits, cheese with honey, and resins |
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| The Roman banquet for children |
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