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Culinaria Romana - Roman table culture and culinary delights

Römisch-Germanisches Museum (Romano-Germanic Museum)

Roman cuisine ranged from the simple to the luxurious. A large banqueting feast comprised as many as 10 courses or more. Learn amazing and amusing details on the topic of eating and drinking from the literature of Imperial Rome and be inspired by the original recipes from the cookery book of Apicius. A triclinium, where diners reclined on soft couches, and fine tableware ensured that dining was done in style. Fine quality wines were served in precious vessels made of rock crystal, glass or metal to enhance the pleasure of drinking.

Food was sourced regionally, but some foodstuffs came from further afield – southern Europe, Asia Minor and Arabia. The appropriate ambience for host and guests was a dining room with a magnificent mosaic floor like the one with the Dionysus mosaic from the urban villa. Its pictorial decoration reveals that alongside the delicacies served, music and dance performances were an important part of a banquet.

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