Today we prepare romania, from the Liber de Coquina, a 13th-century Italian version of an Arabic plate collected in a 10th-century Baghdad cookbook titled Kitab al-Ṭabīḫ written by Ibn Sayyār al-Warrāq. Consider supporting us on Patreon, where you will find once a week a new article about historical cooking and once a month a historical source translated into English. https://www.patreon.com/historicalitaliancooking It's available to pre-order our new book about ancient Roman cuisine, in English and Italian. English https://www.amazon.com/dp/B08LHG6RR5?ref_=pe_3052080_276849420 Italiano https://www.amazon.it/dp/B08LHF72ZR?ref_=pe_3052080_276849420 Ingredients: 1 chicken 2-3 pomegranates 100 gr almonds 1 onion cured pork fatback spices (black pepper, cloves, caraway, coriander seeds) Garum...
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