As a history buff, you may think that ancient Rome was all about battles and politics. But little do people know that the Romans were also connoisseurs of sweet treats! From honey-glazed cheesecakes to deep-fried cheese balls, their desserts were just as impressive as their architectural achievements. In this article, we’ll take a culinary journey through time and explore 18 exquisite ancient Roman dessert recipes that will make your taste buds do the Roman March.
Whether you’re looking for something classic like Honey-GLAZED LIBUM (Roman cheesecake) or adventurous like PINE NUT AND HONEY STUFFED DATES, we’ve got you covered. Our collection of ancient Roman desserts includes both sweet and savory treats that will transport you to a bygone era. So, let’s get started on this gastronomic adventure!
Honey-glazed Libum (Roman cheesecake)
Honey-Glazed Libum (Roman Cheesecake): A sweet and savory Roman dessert inspired by ancient recipes, featuring a honey-glazed crust and creamy cheese filling.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup olive oil
- 1/2 cup honey
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 2 large eggs
- Salt to taste
Instructions:
- Mix flour and olive oil in a bowl until crumbly. Press mixture into a greased 9-inch springform pan.
- In a separate bowl, combine honey, Parmesan cheese, heavy cream, eggs, and salt. Mix until smooth.
- Pour cheese filling over the crust and bake at 350°F (180°C) for 45-50 minutes or until set.
- Remove from oven and let cool completely before serving.
Cooking Time: 45-50 minutes
Spelt and Ricotta Mustacei (Roman spiced cakes)
These classic Roman treats are a delightful fusion of sweet and savory flavors, perfect for a special occasion or everyday treat. With the nutty flavor of spelt flour and the creamy richness of ricotta cheese, these mustacei (or cakes) will transport you to the sun-kissed hills of Italy.
Ingredients:
– 250g spelt flour
– 100g all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 125g ricotta cheese
– 50g granulated sugar
– 2 large eggs
– 1/2 cup candied citron, chopped
– 1/4 cup orange zest
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 20cm springform pan.
2. In a medium bowl, whisk together spelt flour, all-purpose flour, baking powder, and salt.
3. In a large bowl, combine ricotta cheese, sugar, eggs, candied citron, and orange zest. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
6. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 40-45 minutes
Globi (Deep-fried cheese and honey balls)
A sweet and savory treat that’s perfect as a snack or appetizer, Globi combines the richness of melted cheese with the warmth of honey in a crispy, fried package.
Ingredients:
– 1 cup grated cheddar cheese
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– 1 tablespoon honey
– Vegetable oil for frying
Instructions:
1. In a bowl, combine the cheese, flour, salt, and pepper.
2. Add the beaten egg to the cheese mixture and mix until well combined.
3. Divide the mixture into small balls, about 1 inch in diameter.
4. Heat the vegetable oil in a deep frying pan to 375°F (190°C).
5. Fry the cheese balls for 2-3 minutes on each side, or until golden brown.
6. Remove the Globi from the oil and place them on paper towels to drain excess oil.
7. Drizzle with honey while still warm.
Cooking Time: 4-5 minutes
Savillum (Cottage cheese and bay leaf dessert)
A classic Italian dessert, Savillum is a creamy, sweet, and savory treat that combines cottage cheese with the subtle flavor of bay leaves.
Ingredients:
– 1 cup cottage cheese
– 1/4 cup granulated sugar
– 2 tablespoons honey
– 2 bay leaves
– 1/4 teaspoon salt
– 1/2 cup heavy cream
Instructions:
1. In a medium bowl, combine the cottage cheese, sugar, and honey. Mix until smooth.
2. Add the bay leaves to the mixture and stir gently to combine.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Just before serving, whip the heavy cream until stiff peaks form.
5. Spoon the cottage cheese mixture into individual serving cups or a large serving dish. Top with the whipped cream.
Cooking Time: 30 minutes (plus chilling time)
Puls Punica (Carthaginian-style millet pudding)
This traditional Phoenician dessert, popularized by the Carthaginians, is a sweet and comforting treat made with millet, honey, and spices. Puls Punica was often served at special occasions and feasts.
Ingredients:
– 1 cup millet
– 2 cups water
– 1/4 cup honey
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground cardamom
Instructions:
1. Rinse the millet and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the millet again, then transfer it to a medium saucepan with the remaining 2 cups of water.
3. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the millet is tender and the liquid has been absorbed.
4. Stir in the honey, cinnamon, and cardamom. Cook for an additional 2-3 minutes, or until the honey is fully incorporated.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 25-30 minutes
Patina de Piris (Pear and honey custard)
This classic Argentine dessert is a perfect blend of sweet and savory, featuring tender pears, rich honey custard, and a hint of spices. With just a few simple ingredients, you can create this delightful treat for your loved ones.
Ingredients:
– 3 ripe pears, peeled, cored, and sliced
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 tablespoons honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 2 large egg yolks
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium saucepan, combine cream, sugar, honey, cinnamon, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves.
3. Remove from heat and let cool slightly.
4. Whisk in egg yolks until smooth.
5. Arrange pear slices in a 9×13-inch baking dish.
6. Pour the custard mixture over the pears.
7. Bake for 35-40 minutes or until the custard is set and golden brown.
8. Serve warm, garnished with additional honey if desired.
Cooking Time: 35-40 minutes
Aliter Dulcia (Spiced wine-poached figs)
Transform sweet figs into a luxurious dessert by poaching them in a rich, spiced wine syrup. This elegant treat is perfect for special occasions or as a unique addition to your holiday menu.
Ingredients:
– 1 pound fresh or dried figs
– 1 cup red wine (such as Merlot or Cabernet Sauvignon)
– 1/2 cup brown sugar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon salt
– 1/4 cup honey
– 1 tablespoon orange liqueur (optional)
Instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large saucepan, combine wine, brown sugar, cinnamon, nutmeg, and salt.
3. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10 minutes.
4. Add the figs to the saucepan and poach for 15-20 minutes or until they’re tender and the liquid has thickened.
5. Remove from heat and stir in honey and orange liqueur (if using).
6. Serve warm, garnished with fresh thyme leaves or a sprinkle of cinnamon.
Cooking Time: 35-40 minutes
Torta Romana (Ancient Roman layered nut cake)
Take a journey through history with this traditional Italian dessert, inspired by the ancient Romans’ love of sweet treats.
Ingredients:
– 1 cup (200g) hazelnuts, chopped
– 1/2 cup (100g) almonds, chopped
– 1/4 cup (50g) confectioner’s sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1 large egg
– 2 tablespoons honey
– 1 tablespoon orange blossom water (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour three 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together hazelnuts, almonds, confectioner’s sugar, and salt.
3. In a separate bowl, whisk together milk, egg, honey, and orange blossom water (if using).
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly among the prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow cakes to cool before assembling and serving.
Cooking Time: 25-30 minutes
Gustum de Praecoquis (Apricot and honey dessert)
This sweet and tangy dessert is a classic Latin-inspired treat, perfect for warm weather gatherings. The combination of fresh apricots, honey, and creamy mascarpone cheese creates a delightful harmony of flavors.
Ingredients:
– 1 cup dried apricots, rehydrated in water
– 1/2 cup honey
– 8 oz mascarpone cheese
– 1 tablespoon lemon juice
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, combine the rehydrated apricots and honey. Mix well until the apricots are fully coated.
3. In a separate bowl, whisk together the mascarpone cheese, lemon juice, and vanilla extract until smooth.
4. Arrange the apricot-honey mixture in a 9-inch (23cm) pie dish or individual serving cups.
5. Top with the mascarpone mixture, spreading evenly to cover the apricots.
6. Bake for 25-30 minutes, or until the filling is lightly set and the edges are slightly golden brown.
Cooking Time: 25-30 minutes
Melca (Barley and ricotta sweet porridge)
Start your day with a comforting bowl of Melca, a traditional Italian porridge made with barley, ricotta, and a touch of sweetness.
Ingredients:
• 1 cup pearled barley
• 4 cups water or milk
• 2 tablespoons honey
• 8 ounces ricotta cheese
• Pinch of salt
Instructions:
1. Rinse the barley and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the barley, then combine it with 4 cups of water or milk in a medium saucepan.
3. Bring the mixture to a boil, reduce heat, and simmer for 20-25 minutes or until the barley is tender.
4. Stir in honey and salt until dissolved.
5. Remove from heat and stir in ricotta cheese until well combined.
6. Serve warm, garnished with a sprinkle of cinnamon or a drizzle of honey if desired.
Cooking Time: 45 minutes – 1 hour
Pine Nut and Honey Stuffed Dates
Elevate your appetizer game with these sweet and savory bite-sized treats. A perfect combination of natural sweetness from the dates, nutty flavor from the pine nuts, and a hint of honey, you’ll be hooked!
Ingredients:
– 12 pitted dates
– 1/4 cup toasted pine nuts
– 2 tbsp honey
– Salt to taste
Instructions:
1. Preheat your oven to 350°F (180°C).
2. Stuff each date with a small amount of toasted pine nuts.
3. Drizzle the honey over the pine nuts, making sure each date is coated evenly.
4. Sprinkle a pinch of salt to balance the flavors.
5. Place the stuffed dates on a baking sheet lined with parchment paper and bake for 10-12 minutes or until the honey is caramelized.
Cooking Time: 10-12 minutes
Ova Spongia ex Lacte (Honey-drizzled milk custard)
A classic Italian dessert, Ova Spongia ex Lacte is a creamy milk custard infused with the sweetness of honey. This simple yet elegant dessert is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 2 tablespoons honey
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. In a small bowl, whisk together egg yolks. Gradually add the warm milk mixture to the eggs, whisking constantly.
4. Pour the custard into 4-6 ramekins or small baking dishes.
5. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
6. Remove from oven and let cool to room temperature.
7. Drizzle with honey before serving.
Cooking Time: 25-30 minutes
Pultes Iuliae (Julian-style sweet wheat porridge)
In ancient Rome, Pultes Iuliae was a popular breakfast dish fit for emperors. This sweet wheat porridge is a warm and comforting start to the day.
Ingredients:
– 1 cup whole wheat berries
– 4 cups water
– 1/4 cup honey or maple syrup
– 1/2 teaspoon ground cinnamon
– Pinch of salt
Instructions:
1. Rinse the wheat berries and soak them in water for at least 8 hours or overnight.
2. Drain and rinse the wheat berries again, then place them in a medium saucepan with 4 cups of fresh water.
3. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the wheat is tender.
4. Add honey or maple syrup, cinnamon, and salt. Stir well to combine.
5. Simmer for an additional 2-3 minutes, or until the porridge has thickened slightly.
Cooking Time: 25-30 minutes
Frictilia (Ancient Roman honey fritters)
A sweet and crispy treat from ancient Rome, Frictilia is a delightful honey fritter that’s perfect for a snack or dessert. These bite-sized treats are infused with the warmth of honey and the crunch of nuts.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup honey
– 1/4 cup chopped almonds
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 egg, beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, mix honey, egg, and chopped almonds until well combined.
3. Add the dry ingredients to the wet ingredients and stir until a dough forms.
4. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small balls of the dough into the hot oil (about the size of a walnut).
6. Fry for 2-3 minutes on each side, or until golden brown and crispy.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: 10-12 minutes
Pyrgus (Honey and sesame seed pastries)
A sweet and savory pastry from Greece, Pyrgus combines the warmth of honey with the nuttiness of sesame seeds. This classic dessert is perfect for special occasions or as a sweet treat any time of the year.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup warm water
– 1/4 cup honey
– 2 tablespoons sesame seeds
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into 8 equal pieces.
5. Roll each piece into a ball and then flatten slightly into disk shapes.
6. Brush both sides of the pastry with a little vegetable oil.
7. Place a spoonful of honey in the center of each pastry, leaving a small border around edges.
8. Sprinkle sesame seeds over the honey.
9. Fold the pastry in half to form a triangle and press edges together to seal.
10. Cook Pyrgus in a preheated oven at 375°F (190°C) for 20-25 minutes or until golden brown.
Tyropatina (Herbed cheese and egg dessert)
This creamy dessert is a twist on traditional cheesecake, incorporating the flavors of Greece with the tanginess of feta cheese. Tyropatina is perfect for warm weather as it’s light, refreshing, and utterly delicious.
Ingredients:
– 12 oz feta cheese, crumbled
– 1 cup heavy cream
– 2 large eggs
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 tablespoon honey
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together cream, eggs, parsley, and dill.
3. Add crumbled feta cheese and whisk until smooth.
4. Pour mixture into a 9-inch springform pan lined with parchment paper.
5. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
6. Remove from oven and let cool to room temperature.
7. Serve at room temperature, drizzled with honey if desired.
Cooking Time: 40-45 minutes
Palmulae (Date and walnut confections)
Palmulae are traditional Italian confections that combine sweet dates with crunchy walnuts, perfect as a snack or dessert.
Ingredients:
– 1 cup pitted dates, chopped
– 1/2 cup chopped walnuts
– 1 tablespoon honey
– 1 tablespoon granulated sugar
– 1/4 teaspoon salt
Instructions:
1. In a medium saucepan, combine the chopped dates, honey, sugar, and salt.
2. Cook over low heat, stirring occasionally, until the mixture is syrupy and the dates are tender (about 10-12 minutes).
3. Remove from heat and stir in the chopped walnuts.
4. Let cool slightly before transferring to a serving dish or individual molds.
5. Allow Palmulae to set at room temperature for at least 30 minutes before serving.
Cooking Time: 10-12 minutes
Servings: 6-8 Palmulae
Punicum (Pomegranate and almond pudding)
A sweet and tangy dessert that combines the flavors of pomegranate, almonds, and cream. This traditional Mediterranean pudding is a perfect treat for special occasions or everyday indulgence.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 cups pomegranate juice (fresh or bottled)
– 1/2 cup sliced almonds
– 2 tablespoons honey
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium saucepan, combine cream, sugar, and melted butter. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Remove from heat and stir in pomegranate juice, sliced almonds, and honey. Let it sit for 10 minutes to allow flavors to meld.
4. Pour the mixture into individual serving cups or a large baking dish.
5. Bake for 20-25 minutes, or until the pudding is set and lightly browned on top.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Summary
Indulge in the sweet treats of Ancient Rome with these 18 exquisite desserts! From creamy cheesecakes to spiced cakes and honey-glazed pastries, these recipes will transport you back in time. Discover unique flavors like milk custard, herbed cheese, and pomegranate pudding. Explore the culinary heritage of Rome and Carthage with this collection of historical sweet treats. Whether you’re a history buff or just a lover of all things sweet, these ancient Roman desserts are sure to delight your taste buds.
