The Roots of Roman Cuisine
Ancient Roman cuisine was diverse, drawing from the vast empire's wide range of cultures and resources. Romans were known for their love of meats, grains, vegetables, and a variety of spices. While they did not have the same concept of fast food as we do today, they did enjoy a variety of ground meat dishes, some of which bear a resemblance to modern-day burgers.
In Roman times, ground meat was often mixed with herbs and spices, shaped into patties, and cooked over an open flame. One of the most famous examples of this is the Roman "Isicia Omentata," a type of meat patty that might be considered a precursor to the modern hamburger. This early Roman "burger" was typically made from minced meat, often beef or pork, combined with bread, wine, and various herbs and spices. The mixture was then formed into a patty and cooked.
Isicia Omentata: The Roman Precursor
Isicia Omentata, a popular dish in Roman kitchens, is described in several ancient Roman cookbooks, including Apicius, a compilation of Roman recipes from the 4th or 5th century AD. This recipe would often include ground meat (beef or pork), soaked bread crumbs or other starches, pepper, and sometimes wine or liquamen (a fermented fish sauce). The dish was often eaten as a snack or served as part of a larger meal, similar to how we enjoy hamburgers today.
The key difference between the Roman Isicia Omentata and the modern hamburger is the method of serving. The Roman version was typically served without a bun, often just a simple patty seasoned with spices, with or without a side of bread. The meat mixture was sometimes wrapped in fat or served with a variety of sauces to enhance the flavor. shutdown123