Text Box:   Italy has abundant and varied supply of food. They have rich soil, abundant rainfall, and rivers and steams are numerous. In ancient Rome, a wide diverse of fruits and vegetables were grown in both rural and city gardens. Vegetables were the most important food but right after vegetables was emmer wheat. Wheat could either be baked into bread or it could be boiled into porridge alike to grits or cream of wheat.             Romans usually ate three times a day. But the poor would be lucky to eat once a day. The first two meals that they ate were light means. For breakfast they would maybe have bread with wine and maybe a little bit of honey. Dates or olives would be eaten also. For lunch, if eaten at all, would be usually bread, cheese, and a little bit of fruit. The main meal of the day would be dinner. For the lower class they would usually eat vegetables with olive oil. But for the upper class they would have three courses. The first course would usually be a salad, eggs, shellfish, mushrooms, and other foods. Then the second course was usually the meat, such as, pork, poultry, fish, exotic birds, and served with vegetables. The last course was the main course. The table was taken out after the two courses and then a new one was put in for the final desert. The course would include fruits, stuffed in sauces, honey cakes, nuts, and wine.    

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Text Box: Dinner is the main meal of the day in Rome. The main food that people would eat was bead with fruit and vegetables. The poor people most of the time would only eat bread. The richer people would have eaten different kinds of meat: pork, chicken, and rabbit.

Text Box:   How to make Roman Fish Sauce. . . Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container; then put down a layer of fish (if small, leave them whole, if large use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid.