Відео

👍

Thanks

Malaysian call this "budu"

Thank you so much for this, keeping history alive :) gratiatas tibi

That bread looks perfect! The whole time we were watching it cooking, I was thinking 'the bottom is burning'. Glad I was wrong. Gorgeous recipe!

Loce your videos and bought your book!

Love this channel

Yesss you’re back!

Thank you so much for these videos! 🤗

This looks genuinely delicious!

Ho fatto questo pane, era molto molto delizioso!

How long did it take before all your flour was absorbed?

Did the ancient Romans eat turnip greens?

I want to try it 😈😋

Fascinating, as always!

I made this with Feta Cheese and just some dry yeast. They actually turned out really well, I am enjoying them as I type this, thanks for the awesome videos! I just started a batch of sourdough starter for the next time I try this one.

This channel is such a gem. I’m a huge fan of cooking as well as the Roman and Macedonian empire. Fascinating stuff. I bet that garum adds a great flavor

molto interessante, grazie!

Voy a intentar hacerlo!! Gracias ❤

I love your videos ❤

This looks really interesting! Thank you!

Nice, medieval recipes are my favorite from your channel. Always interesting to see how different people interpret medieval recipes.

Thanks for meaningful and valuable video as always ❤❤❤

😊🥩🤙🏼👏🏼

Thanks🎉🎉🎉🎉😊

The look reminds me of Filipino adobo, it's just missing the garlic.

subscriber sir ! beautiful videos

My respect, sir. Can you, please, tell me for how long did you dry the fig leaves with the fig paste inside them and where did you dry them? Also, can you, please, explain to me how did the fig paste get so hard and thick, and changed the collor after drying? I would really appreciate your respond, thanks in advance.

Not like any stew I've ever seen, but I'm willing to give this one a try

The best channel on Roman cooking!

🥁 🪈 🍖 🍷🥂 😋

Garum as always.

Amazing how complex the ingredients and flavors were like at the time. I hear people say that today we use less spices because our ingredients are fresher but I wonder about that. Great video!

Could you put the weights of each ingredient? Thanks for these videos.

Nice video. In this ancient cookery book of Al-Warraq you know if there is some dish including rice, lamb meat and saffron? I'm trying to understand if there is a sicilian arancina's ancestor but I have a version of this cookery book which is not complete though

no black pepper in roman time use Garum Carthage fish sauce stolen by romans

I want to make this. Gracias ❤

I have made this before. It's not so much a dessert as a cheesy energy giving mini meal.

I always appreciate your videos! Thank you ❤❤❤❤❤

Thanks for meaningful and valuable video as always ❤❤❤

Finally a calm culinary video without hysterical chefs slapping and smashing the food and swearing for nothing. Thanks a lot for your work!

A noteworthy fact is that Sicily was always regarded until the late medieval time, as part of the Hellenic world rather than the Latin one, the italianization of Sicily is still very recent and officially dates back to the Italian unification of 1861.