The Roman empire was a time of power and brutality, fuelled by violent games and bloodbaths. However, it was also abundant in refinement and extreme sensuality. Food and cooking was an key indicator of success, with quality and abundance of dishes the primary measure. As the first and largest european civilisation, Rome was at the epicentre of culinary innovation, with an acute emphasis on vegetables, meat and spices.

From eating lying down, to watering down fine wines, Rome had unique practices when it came to dining. Techniques are examined, and strange staples, such as a fish intestine sauce that was the Roman equivalent of ketchup, are revealed. We explore the taste laboratories of Epicius, the master behind Rome’s cooking prowess, and source of inspiration for the best chefs today.

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