Moretum
On this occasion, we delve into the exciting world of Moretum, a topic that has captured the attention of researchers, professionals and the general public. Moretum has been the subject of study and debate over the years, it arouses broad interest both in society and in the academic field. From its origins to its impact today, Moretum has been a source of reflection and analysis, generating numerous theories and approaches. In this article, we propose to explore the multiple facets of Moretum, addressing everything from its historical evolution to its implications in different contexts. Through a multidisciplinary approach, we aim to shed light on this topic that is so exciting and relevant today.
 Moretum in the mortar | |
| Type | Spread |
|---|---|
| Place of origin | Ancient Rome |
| Main ingredients | Herbs, fresh cheese, salt, oil, vinegar |
Moretum is an herb cheese spread that the Ancient Romans ate with bread.[1] A typical moretum was made of herbs, fresh cheese, salt, oil, and vinegar. Optionally, different kinds of nuts could be added. The ingredients were crushed together in a mortar, for which the dish is named.
Recipes
 | This article may be confusing or unclear to readers. (February 2024) |
A recipe can be found in the poem of the same name in the Appendix Vergiliana.[2] De re rustica, book XII of Columella contains further recipes for moretum. The variant with pine nuts is considered to be a precursor of pesto.[3]
See also
References
- ^ Grant, Mark (1999). Roman Cookery: Ancient Recipes for Modern Kitchens. London: Serif. ISBN 1-897959-39-7.
- ^ "Appendix Vergiliana in English translation".
- ^ Scarpato, Rosario. "Pesto Genovese: an Ageless Benchmark of Great Italian Cuisine". Archived from the original on 15 July 2020. Retrieved 11 October 2011.
External links
Media related to Moretum at Wikimedia Commons- Appendix Vergiliana in Latin
- Columella at The Latin Library
- Columella Books I–IV in English translation at LacusCurtius