The latest tourist (and scientific) attraction in our little village is the discovery and excavation of an ancient Roman town in the middle of a field which, in its heyday, must have been a major stopover point on the Roman road from Lyons to Cologne. The whole thing will be made into an archaeological park, opening in late May.
To celebrate the opening, there will be held a village fête, drawing both locals and lots of out-of-town visitors, and I have been asked to provide a Roman dish for the occasion.
I do have rudimentary knowledge on ancient Roman cooking and find the only surviving cook book of the Roman era, Apicius de re Coquinaria, rather fascinating. However, with various exceptions, it is full of recipes which are both odd to the modern-day foodie and hard to come by, say sow's udder, brain ragout or "small birds". I'm also aware that many staple ingredients, such as potato or tomato, did not exist in Europe at the time. Also, certain condiments and seasonings can no longer be replicated, although at least the abundantly utilised garum fish sauce can be had in the form of nuoc mam.
I'm looking for ideas for a fairly authentic Roman dish that is pleasing to the modern palate, easy to cook in larger amounts, easy to hold for a couple of hours and easy to serve up "in the field". Anyone ever dabbled in ancient Roman takeaway cuisine?
Thanks a lot,