Ius Al Marina

This recipe for 'Ius al marina' comes from an early printed or manuscript copy of a cookery book attributed to Apicius, the legendary Roman gourmand. Apicius’ 'De re coquinaria' is a cornerstone of ancient Western culinary heritage, originally compiled in the late Roman Imperial period. This particular manuscript, produced in fifteenth-century Italy, offers a window into both ancient and early Renaissance approaches to food, with local scribes copying and adapting centuries-old Roman recipes for a new elite audience. The recipe reflects Roman tastes for complex, sweet-sour, and savory sauces, as well as a penchant for combining fruit, herbs, and meat—a hallmark of elite Roman and later medieval cuisines. The use of fish sauce (liquamen), wine, honey, and vinegar shows just how international and sophisticated Roman palates could be.

Back in Apicius’ day, cooks would have used bronze or earthenware cauldrons for simmering sauces, along with wooden spatulas or large spoons for stirring. Mortars and pestles made from stone or metal were indispensable for grinding spices fresh, while sieves of woven fibers might be used to clarify broths and sauces. An open fire or charcoal brazier would serve as a heat source, with skilled hands controlling both temperature and timing by moving the coals or adjusting the pot’s position. Knives and chopping blocks—likely of wood—were used for preparing meats and vegetables. Present-day cooks can recreate the process using modern pots, pans, and food processors where needed, always remembering the importance of hands-on attention and patience.