Enter the characters smoked oysters in olive oil see below Sorry, we just need to make sure you’re not a robot. This article may need to be rewritten to comply with Wikipedia’s quality standards. The talk page may contain suggestions. Speck is smoked or pickled pork belly.
In Germany, speck is pork fat with or without some meat in it. OUR SEASONALLY PREPARED MENUSWe seek out the finest ingredients and prepare them with beautiful simplicity. It’s always a great party at Michael’s New York, where we take pride in delivering great food, great drinks, and great service. Our beautiful indoor Garden Room welcomes private parties from 20 to 150 guests. Decorated with contemporary art works by noted artists including Frank Stella, Jasper Johns, Richard Diebenkorn and Robert Graham, the setting is ideal for a wide range of events. This cookie is set by GDPR Cookie Consent plugin. It does not store any personal data.
The ancient Mediterranean diet revolved around four staples, which, even today, continue to dominate restaurant menus and kitchen tables: cereals, vegetables, olive oil and wine. Seafood, cheese, eggs, meat and many types of fruit were also available to those who could afford it. The Romans were also adept at processing and conserving their food using techniques from pickling to storage in honey. Cereals Cereals made up the bulk of most people’s diet with wheat and barley being the most common and used especially to make bread and porridge.
Bread was generally coarse and dark in colour, the better quality loaves being less dark and finer in texture. Innovations in grinding mills and finer sieves helped improve the fineness of flour over time but it remained much coarser than modern standards. Besides wheat and barley, oats, rye, and millets were also available. Several of these could also be dried to increase their shelf-life. Vegetables were typically, but not exclusively, legumes and included beans, lentils, and peas.
As an excellent source of protein, they were often mixed into bread. Meat Meat could be an expensive commodity for most Romans and so was commonly prepared as small cuts or sausages. Poultry and wild game were important sources of meat, but pork, veal, mutton, and goat were also available. Game such as rabbit, hare, boar, and deer could also be farmed in large enclosed areas of forest.