The Roundups of Italian Food History

The Greeks and the Romans

In the VIII century BC Greeks colonized the south of Italy, leaving behind a distinctive inheritance culture, including food traditions.
Pickled olives, dry figs, lupines, so popular in modern fairies’ stalls in southern regions, were introduced by Greeks. As were almonds and walnuts, still today the most common ingredients in Sicilian and southern desserts.
In Italian food history a special mention is needed for Romans.Bread, fruit, vegetables, cereals (mainly corn), meat, fish, wine and oil were part of Romans’ daily diet. The popular Mediterranean diet, considered the most balanced ever, is still based on these ingredients.

Pomegranate, a very popular fruit among ancient Romans

Bread was the food of poorest people along with cereals in general. Still today bread has a particular meaning on Italian food. It must be respected and is usually present at the table with every meal. I remember my grandma always saying not to put bread upside down on the table. Italians eating abroad usually panic when they order a meal and bread is not served.
Even the precise timing and structure of every meal date back to ancient Romans. They used to have a small breakfast, an important lunch rigorously at midday (which Italians still follow religiously) and a light dinner. More or less what we still do at