Bonifacy & Pomidor
Bonifacy Bonifacy
Pomidor Pomidor
Pomidor Pomidor
Hey Bonifacy, have you ever imagined what it would be like to stir up a dish that was served at a Roman banquet and then try to recreate it with today’s kitchen gadgets? I’d love to experiment and see if the flavor still sings, while you dive into the history of it.
Bonifacy Bonifacy
Ah, the idea does stir a quiet curiosity. Roman banquets often served dishes like roasted pig, spiced fish, or even dormice glazed with honey and garum. If I could stir that in a modern pan, I’d try to replicate the fermented fish sauce with today’s anchovy paste, add fresh herbs, and let the ancient flavors mingle with modern appliances. The notion that taste can survive across millennia is what truly fascinates me.