Moretum
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Moretum is a type of herb cheese spread that the Ancient Romans would eat with bread.
A typical moretum was made of herbs, fresh cheese, salt, oil and some vinegar. Optionally, different kinds of nuts could be added. The contents were crushed together in a mortar, hence the name.
A recipe can be found in the poem of the same name in the Appendix Vergiliana.
De Re Rustica, book XII of Columella contains further recipes of moretum. The variant with pine nuts is very similar to modern pesto.
The English translations of the told above sources can also be found in the book
- Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant, ISBN 1 897959 39 7,
by Serif, 47 Strahan Rd, London E3 5DA
[edit] See also
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