ab ovo ad mala Roman Foods The phrase “ab ovo ad mala” is used to describe the entire “cena” the literal translation is “from the egg to the apples.”

What the Romans ate: Fruits vegetables Nuts Meats Grains The traditional diet consisted of fruits, vegetables, nuts, grains and meats. But the range of these foods was different from what we eat today.

Fruits Apple Pear Plum Quince Olive Grape Peach Apricot Pomegranate Cherry No Oranges No Pineapples The Roman ate a variety of fruits and imported dried or otherwise preserved friuts from outside Italy.

Vegetables Artichokes Asparagus Beans Beets Cabbage Carrots Chicory Cress Cucumbers Garlic Lentils Lettuce Melons Onions Peas Poppy Pumpkins Radishes Turnips No Potatoes No Tomatoes The Romans ate a variety of vegetables but note that they did not have potatoes and tomatoes.

Nuts Walnuts Hazelnuts Filberts Almonds Pistachio

Meats Pork Beef Mutton Chickens Ducks Geese Pigeons Cranes Dormouse Grouse Partridge Snipe Thrushes Woodcock Peacock Turkey Hare Wild Boar They did not eat much beef because of lack of refrigeration.

Fish Mullet Rhombus Oysters Both fresh water and salt water fish The Romans ate any fish they could catch.

Grains Barley Oats Rye Wheat Spelt No corn products.

Drinks Water Milk of sheep, goats and cows Wine Mulsum - wine and honey Mulsa - water and honey Cider Note: mulsum and mulsa and the difference.

Interesting Notes Butter only used for plaster for wound Honey took the place of sugar Vinegar was made from grapes No coffee or tea No oranges, potatoes, tomatoes, butter and sugar Many uses for olive oil No sugar butter oranges potatoes tomatoes and also no corn.

Meals Jentaculum - breakfast Prandium - lunch Vesperna - supper Cena - main meal of day (may replace prandium or vesperna) Merenda -snack You may use these terms on your menus.

Jentaculum Bread dipped in wine Raisins, olives, and cheese Mulsum or milk

Prandium Breads Salads Cheese Fruits Nuts Cold meats from day before Leftovers

Vesperna Leftovers Breads Salads Cheese Fruits Nuts Cold meats

The “cena” Gustus - appetizer Cena - dinner proper Secunda mensa - dessert

Gustus Oysters and other shell-fish, sea-fish salted or pickled Raw vegetables-especially onion and lettuce Eggs Sauces Served with mulsum

Cena Fish Fowl Flesh Vegetables Served with wine (had multiple courses)

Secunda Mensa Pastries Nuts Sweets Fruits Served with wine

FINIS The end