With Apicius at the Stove!
Ancient & appetizing, history goes through the stomach.
In a Roman atrium somewhere in Pompeii, the scent of sweet wine and warm honey drifts through the air. A cook in a tunic checks the consistency of his pear casserole – delicately mashed, refined with a hint of garum.
The Romans loved it sweet and sour
The term Patina in ancient Rome referred to a flat, round pan – and soon became a generic name for casseroles of all kinds. Piris stands for pears, which were especially valued as fruit in late summer and autumn.
Apicius, the legendary Roman gourmet (presumably Marcus Gavius Apicius), was more than just a cook – he was a trendsetter. His collection “De re coquinaria” is considered the oldest surviving cookbook in Europe. It also contains a recipe for a sweet pear casserole: cooked in wine, seasoned with pepper and garum – an unusual mix that sharpens the taste buds and piques interest.
Such dishes were part of the cultural self-understanding of the Roman upper class. Whoever entertained their guests with sweet Patina de Piris not only demonstrated culinary skill but also education and reference to Roman high culture.
Ancient casserole meets modern classroom
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Size & content: A5 postcard
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Ready to use: with few ingredients and easily understandable instructions
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Taste explosion: sweet-sour-salty – ideal for illustrating ancient taste culture
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Based on original recipe: handed down by Apicius – adapted to today's kitchens
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Didactic added value: shows everyday life, nutrition, and cultural understanding of the Romans
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Ideal use: in history class, museum shop, or Roman action days
More than just a casserole – a mouthwatering teaching resource
What can the product do?
The recipe postcard “Patina de Piris” is far more than a decorative souvenir. It conveys knowledge, taste, and history in a format that is immediately understandable. The recipe is based on the traditional work De re coquinaria by Apicius – turning a dish into a tangible historical experience.
How can the product be used?
In the classroom, in the museum shop, or at reenactment events – the dish can be implemented with simple means. It is ideal for interdisciplinary projects (e.g., history & home economics) and creates a sensory connection to antiquity.
What does the product bring to the customer?
Students and visitors literally grasp history. The taste becomes an anchor for historical knowledge. The combination of cooking and culture promotes sustainable learning success – bringing history to the plate.
A word of wisdom from antiquity
"Non ut edam vivo, sed ut vivam edo."
— Marcus Tullius Cicero, Tusculanae Disputationes IV, 34
Free translation: "I do not live to eat, but I eat to live."
Our interpretation: Cicero reminds us that nutrition in Roman thought was far more than mere food intake – it served self-improvement. This philosophy makes the “Patina de Piris” the perfect introduction to the ancient world of life: nutrition as a cultural, moral, and educational good.
FAQ’s – Questions & Answers from the Roman kitchen
Do I need to be able to cook? No – the recipe is clearly understandable and doable even with student groups.
Garum – yes or no? Optional. Alternatively, a splash of soy sauce or Worcestershire sauce works too.
Suitable for teaching? Absolutely. As a project idea, introduction, or learning stations – flexibly integrable.
Suitable for students? Yes – especially from grade 6 onwards. Simple, exciting, and flavorful.
Historically accurate? Yes – the recipe is handed down from Apicius' work De re coquinaria and adapted for today's taste.
Additional suitable products? Roman dishes, ancient spices & kitchen utensils can be found in the shop.
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