They usually ate in a taberna, a place like a current restaurant where citizens could drink wine or eat a good meal. Other popular places, where the romans ate, were: the thermopolium (Greek word) or popina (latin work) and wine’s shop. 

Romans started their day whit a breakfast based on bread with oil and salt, eggs and fruit.  

The citizens sometimes went to popina at lunch to eat a nutritious meal (prandium) based on eggs, olive, cheese, fish, onions, meat or chicken , or a light meal (ientaculum)  that was quick . 

Then they went to wine’s shop for drink hot wine or “piperatum” made with pepper, honey, wine and hot water. 

Dinner was different between rich people and pour people. Dinner of rich people was plentiful feast with fish,meat and dessert served by maids while pour people ate chickpeas, oil and vegetables.

Food whit sauces, herbs, and exotic spices was an other important element about Roman’s diet. 

The romans were also adept at processing and conserving their food using a specific techniques. 

Gruppo composto da: Anna Cancelliere, Alice Niosi, Iolanda Lo Verde, Silvia Gioè, Giuliana Culmone e Federica Calà