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603) Ancient Roman recipes "[287] [Baked picnic] Ham [Pork Shoulder, fresh or cured] Pernam The hams should be braised with a good number of figs and some three laurel leaves; the skin is then pulled off and cut into square pieces; these are macerated with honey. [1] Lay the dough over or around the ham, stud the top with the pieces of the skin so that they will be baked with the dough [bake slowly] and when done, retire from the oven and serve.

In the cradles of civilization (Mediterranean region including Ancient Rome, Greece, Mesopotamia, Egypt and Arabia) the primary fat was olive oil.

When combined with ground grains, it produced a rudimentary type of pastry.

Smith editor [Oxford University Press: New York] 2004 (p.

272) About pastry Food historians trace the genesis of pastry to ancient mediterranean paper-thin multi-layered baklava and filo.

603) First pies Food historians confirm ancient people made pastry.


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