How different were food and dining in ancient Rome? You may have an inkling, especially if you've attended some of our historical talks. Now's your chance to taste the differences... on the Appian Way!
This dinner has been specifically designed for us and will be illustrated (in English and Italian) by a restauranteur who has spent years studying ancient Roman culinary texts and experimenting to recreate the typical flavours and recipes of the era. Space is limited, so book soon and avoid missing out on this unique culinary experience in a beautiful location.
Gustum (appetizers)
Cato the Elder's Libum (small bread buns with ricotta)
Epityrium (olive spread)
Apicius-inspired ham cooked with honey in bread crust
Columella's fresh cheese with herbs
Virgil's moretum (sheep cheese with garlic, coriander and celery)
Apicius's ova elixa (boiled eggs with condiments) & Columella's "caciofiore" (soft local cheese)
Mensa Prima (main dishes)
a taste of patina cotidiana (the precursor of lasagna!)
dishes to share:
Pollo oxizomum (chicken with leeks, olive oil, vinegar and garum)
Isicia omentata (pork meatballs in grape sauce)
Lettuce with oxyporum (ancient Roman salad dressing!)
-- served with traditional panis quadratus (fresh segmented bread) --
Mensa Secunda (dessert)
Tyropatina (with milk, eggs, honey and black pepper)
Wine: Colli Albani DOC Antica Roma, mineral water, coffee
When: Friday, Nov. 20, 2026
Time: 7:30 p.m.
Where: Via Appia Antica (near Cecilia Metella).
Note that the new ZTL (traffic limit) in this area is only active on Saturdays and Sundays, so it will not apply on Friday. Abundant parking space available. Exact info on the location and logistics will be sent to confirmed participants.
Cost: current CCR members €40, guests €50.
Advance payment required.
RSVP and payment to
canadarome@gmail.com ATTN Anna by Nov. 15th (
attach proof of payment). You are financially responsible for your reservation.
