Students "Eat Like a Roman" at the University of Buffalo

Roman music, historical dress and Latin greetings set the mood for a special banquet served to 2,000 University at Buffalo students in April 2014, as part of the class "Eat Like a Roman" taught by UB’s Department of Classics. (photos)

Menu:

  • Soups: cinnamon lamb soup, chicken pottage with meatballs, and lentil soup
  • Appetizers and Salads: tuna leek salad, olive and celery pate, melon with mint dressing, marinated olives with herbs, and assorted breads and cheeses
  • Main Courses: rustic pasta with chicken (although pasta was not ancient fare, the sauce is from an ancient recipe), patina apiciana, baked ham with figs, Parthian chicken, and porchetta
  • Sides: spring cabbage with cumin, carrots and parsnips with cumin and honey glaze, and honey and sesame “pizza”
  • Desserts: peaches in a cumin sauce, Cato the Elder's cheesecake, and rice pudding