Culinary recipes were kept from the Roman period, thanks to Apicius, a sophisticated gastronomy specialist, who lived at the same time as emperor Tiberius (1st century AD).

Romans had their breakfast (lat. jantaculum) 3 or 4 hours after sun rising. For the commoners it consisted of bread, milk and olives.

Lunch (lat. prandium) was had 3 or 4 hours after breakfast. The most important meal for Romans was dinner (lat. cena) which started in the afternoon and could last until late at night.

Root vegetables were highly used in the Roman alimentation. Kale, carrots, radish and parsnip were cultivated the most.

Beans, cooked green or dry, and lentil were the leguminous plants mostly used in alimentation.

Sesame, poppy and honey were used to make different bakery dishes and cakes.

One of Apicius's recipes recommended tenderizing snails in milk, which had to be changed every hour.

Salt, wine or fruit (figs) vinegar, pepper or herbs like anise, mint, thyme were used for seasoning.

Romans' specific condiment was garum, a kind of fish sauce left to ferment in salt water, half putrid, with oil, salt and other spices.

Wine was Romans' ordinary drink? Even slaves had a daily wine ratio?