Fabatiae Virides Et Baianae

This recipe comes from a 15th-century Italian manuscript attributed to Apicius, reflecting the enduring influence of ancient Roman gastronomy. Apicius’ 'De re coquinaria' was a mainstay in elite kitchens, skillfully blending sweet, sour, and umami flavors—concepts that still intrigue chefs today. This specific manuscript demonstrates the Italian Renaissance's fascination with rediscovering and interpreting classical texts. The recipes were likely compiled for a cultured audience eager to sample the ancient world on their own tables. The inclusion of both simple and elaborate preparations also hints at the social flexibility of such dishes, ranging from straightforward peasant fare to complex banquet offerings.

In Apicius’ time and throughout the Renaissance, these recipes would have been made with basic kitchen implements: a bronze or iron cauldron or clay pot for boiling, a mortar and pestle for grinding spices and herbs, wooden or metal knives for chopping, and ceramic or wooden bowls for mixing and serving. Cooking was conducted over open hearths, using ladles, strainers, and occasionally simple sieves to manage the various textures required by the dish.