Sublime

Pecorino simply means sheep’s milk cheese and there are hundreds of varieties from all over Italy, the ancestors of which are some of the most ancient cheeses. In this book, however, I mostly refer to pecorino romano, sharp, salty, undeniably sheepish, also persistent, ringing in your mouth and stinging the tiny cut on your tongue long after the cr

Garum: This ingredient is a must for nearly every Ancient Roman recipe. It’s a fermented fish sauce that was often used in place of salt, but its flavor cannot be compared to salt and cannot be reproduced by anything other than fermented fish sauce.

Trattoria al Pompiere, which has a commitment to regional traditions, is bigger, with formal waiters weaving among its tight tables and walls plastered with photos of big shots from the area. This bustling place is a favorite of local foodies. Marco and his gang serve gourmet meats and cheeses as antipasti from their larger-than-life back counter,

Passum: Used in many Ancient Roman recipes, passum was a wine made from semi-dried grapes; a raisin wine. It is very sweet and can be replaced by sweet wines such as Vin Santo or ice wine. For a less expensive alternative, a sweet Riesling or Moscato will do the trick.