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<p>[QUOTE=&quot;GinoLR, post: 8082061, member: 128351&quot;]Roman cuisine looked much like today&#039;s middle eastern cuisine (Turkish or Lebanese for ex.) : an accumulation of &quot;mezze&quot;. They did not follow the canonic order of today : apéritif, amuse-bouches, hors d&#039;oeuvre (antipasti in Italian), plat de résistance, cheeses, pastry for dessert. They could have sweet dishes before salty ones - which is today considered an heresy. They did not pay attention to the harmony between what you eat and the wine you drink with it. The only quality they looked for in a wine was its age : the older the better. </p><p>Lucullus had the reputation of being the most refined and demanding gourmet in Rome, and his chef was the best reputed: being invited to a banquet at Lucullus&#039; was a rare gastronomical experience. One day he came home and his chef asked him if they were any guests coming tonight. He replied he would be alone. So his chef proposed just a light bite, something simple. Lucullus said &quot;No ! That&#039;s just the opposite: do your best! Tonight Lucullus dines at Lucullus&#039;!&quot;[/QUOTE]</p><p><br /></p>

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