Roman Diet

Cabbage, Broccoli and Kale 

Onion, Celery, Carrots and Leeks 

Turnip and Parsnips 

Endive, Asparagus and Lettuce 

Garlic 

 

Pork 

Hare and Dormice 

Snails 

Songbirds and Thrushes 

Chicken, Pheasant, Ducks and Geese 

 

Tuna and Sea Bass 

Mullet and Mackerel 

Sardines and Anchovies 

 

Fish was plentiful and more common than meat for the poor. It was dried to preserve it and also used to make a sauce called Garum. 

 

Blackberries and Strawberries 

Grapes and Damson 

Pomegranate and Peaches 

Apples and Pears 

Figs, Dates and Quince 

Olives 

 

Fruit was eaten fresh when in season or dried and preserved. 

 

Poor - Ate as a family seated at a large table. Their diet consisted mainly of cereal, porridge and bread; they made a thick stew called Pottage that contained corn or wheat. Some fruit was eaten, but fish and meat were a luxury unless they could kill it themselves. Some people owned goats, chickens or cows giving them a supply of eggs and cheese. 

 

 

Wealthy - Served by slaves eating their food while lounging on sofas. Their diet consisted of bread, cheese, varied fruit and vegetables. Meat and fish were plentiful and cooked in rich sauces. A speciality at this time was Dormice, but they also ate Oysters, Snails, Songbirds and Peacock Tongues. 

 

Romans ate three meals a day. 

 

Breakfast (Ientaculum) – Bread and fruit. 

Lunch (Prandium) – Meat, cheese, eggs, bread and vegetables. 

Main Meal (Cena) – Fish, meat, vegetables, fruit and cheese. 

 

There was also a late meal named a Vesperna, but this meal went out of fashion.