Moretum

Moretum is a type of herb cheese spread that was consumed in Ancient Rome. The name 'moretum' is derived from the Latin word 'moror', which means 'to delay' or 'to linger'. This is likely a reference to the time-consuming process of preparing the dish.

History

The earliest known reference to moretum comes from a poem of the same name in the Appendix Vergiliana, a collection of poems traditionally attributed to Virgil. The poem describes a poor farmer, named Simo, preparing moretum for his breakfast.

Preparation

Moretum was traditionally made by grinding garlic, salt, and cheese in a mortar and pestle, then adding olive oil, vinegar, and a variety of herbs. The herbs used could vary based on personal preference and availability, but often included parsley, coriander, and celery. The mixture was then shaped into a ball and served with bread.

Cultural Significance

Moretum was a staple food in the Roman diet, particularly for the lower classes. It was often consumed for breakfast, as described in the Moretum poem, but could also be eaten at other times of the day. The dish is significant for providing insight into the daily life and diet of the average Roman citizen.

Modern Interpretations

While moretum is no longer a common dish, it has inspired modern interpretations. Some contemporary recipes for moretum include additional ingredients, such as pine nuts and feta cheese, and suggest serving it as a dip or spread for vegetables in addition to bread.

See Also

• Ancient Roman cuisine
• Garum
• List of ancient dishes

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  Moretum