u/Blacklilih

Hi everyone,
I’ve recently started a small YouTube project focused on recreating historical recipes from original sources.

For my first video, I recreated a simple Roman *gustatio* (the appetizer course of a Roman dinner), inspired by the book *De re coquinaria*. The dishes include olives, walnuts, cheeses, anchovies with honey and pepper sauce, rustic bread, and *ova elixa* (boiled eggs).

I try to stay as close as possible to historical flavors while making small adaptations for modern kitchens.

Here is the video, in case anyone is interested:
[https://www.youtube.com/watch?v=sAHyH8d5smk&t=4s\](https://www.youtube.com/watch?v=sAHyH8d5smk&t=4s)

I’d love to hear your thoughts, especially from those interested in Roman food history.

Hi everyone, I wanted to share a recent culinary experiment where I reconstructed an ancient Roman recipe from *De re coquinaria*, the famous cookbook.

The original text focuses on a simple but fascinating combination: fowl cooked and seasoned with olives. Here is the recipe adaptation if you’d like to try it at home:

Ingredients (Serves 4):
* 1 whole chicken (trussed with kitchen string)
* 1 generous handful of pitted green olives
* Extra virgin olive oil
* A splash of white wine
* Salt and black pepper to taste

Preparation: Clean and dry the chicken. Stuff a few olives inside the cavity. Truss the bird so it cooks evenly. Drizzle generously with high-quality extra virgin olive oil (a staple of Roman cuisine), and add a splash of white wine along with salt and pepper. Roast until the chicken is perfectly golden and the juices run clear. The briny profile of the green olives melts beautifully with the pan juices. The contrast between the savory chicken and the warm, roasted olives is incredible, offering a real taste of the ancient Mediterranean.

Note: For anyone interested in the step-by-step visual recreation, the historical context or the written breakdown, I’ve documented the full experience: https://youtu.be/cWpeCA_5nvk