Romani food

There's a long history of prejudice against the Roma people in Europe. A non-profit in Slovenia is hoping to diffuse it by launching a restaurant serving the tastiest of the traditional Roma dishes.

Dinner in antiquity was almost always a social affair shared with a few close friends at someone’s home.

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Red and black pepper are very popular in Romani cuisine, and this soup is the marrying of these spices in a simple yet delicious way. Pepper, paprika, and other spices, like turmeric and cinnamon, are highly valued not only for their taste but their medicinal properties as well. The combination of fresh herbs, earthy spices, sweet veggies, and spicy pepper is absolutely luscious.

Tavola Mediterranea is the ultimate guide to culinary archaeology, ancient recipes, and food history on the net. Archaeologist, Farrell Monaco, offers recipes, cooking classes, cooking gadgets and more. Connect with your food-roots and start cooking it old school today!

The flavours of ancient Rome come to life in this decadent 2,000-year-old recipe straight from the pages of Apician cookbook 'De Re Coquinaria'.

The Romans did not eat huge meals. Their main food was pottage, pottage is a kind of thick stew made from wheat, killer or corn. On special occasions, rich Romans would hold banquets that sometime...

Traditional Roman food: what to eat, when in Rome - Testaccina #italy #italianfood

Filling Gypsy stew with pork, cabbage and rice – this is one of the best-known Gypsy recipes – Sah Hai Mas.

ANCIENT ROMAN RECIPES | Facts and Details

Roman feast on the set of Roman Mysteries season two at Boyana Studios, Bulgaria. Photo courtesy of Jason Carlin. 2007.

Gypsy Feast: Recipes and Culinary Traditions of the Romany People (Hippocrene Cookbook Library) - Kindle edition by Wilson, Carol. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading Gypsy Feast: Recipes and Culinary Traditions of the Romany People (Hippocrene Cookbook Library).

Roman Rice Stuffed Tomatoes, also known as Pomodori al Riso, are a delicious vegetarian dish perfect for summer. This classic recipe is a staple of Italian, especially Roman, cuisine.To make this dish, you need large, round tomatoes that are ripe but still firm. Tomatoes ripened in the summer sun are especially flavorful and fragrant.

Here's my mom's recipe for traditional Romanian Cabbage Rolls (Sarmale) which I've been making for decades.

Supplì —deep fried rice croquettes filled with mozzarella—are a classic Roman antipasto, a fixture on pizzeria menus all over town.

Tavola Mediterranea is the ultimate guide to culinary archaeology, ancient recipes, and food history on the net. Archaeologist, Farrell Monaco, offers recipes, cooking classes, cooking gadgets and more. Connect with your food-roots and start cooking it old school today!

Roman Food

Tasting Rome: Fresh Flavors & Forgotten Recipes from an Ancient City is a well-researched cookbook that delciously defines Roman culinary tradition.