CULINARY ART by Celio Apicio – 385 d.C.
Academia Barilla - Gastronomic Library
Did you know that "De Re Coquinaria", attributed to Marcus Gavius Apicius, a famous Roman gastronome in the era of the emperors Augustus and Tiberius, is one of the oldest known cookbooks?
The Academia Barilla Library owns one of the oldest known cookbooks: De Re Coquinaria, attributed to Marcus Gavius Apicius, dating back to the Roman era (around 385 AD).
Its historical testimony offers a window into the cuisine and food culture of ancient Rome, showing the ingredients and culinary techniques of the time. It is a book written by cooks for cooks, and the Latin used is suited to the simple and essential language of the cooks of the day.
In ancient Rome, the wealthier classes could organize lavish banquets with which to entertain their guests. Ingredients came from all corners of the empire. For this reason, the volume is a precious testimony to how our ancestors cooked, such as flamingo tongue or camel heels.
This work has influenced European cuisine over the centuries, with many recipes and techniques being adapted and integrated into later culinary traditions.