de Re Culinaria

De re culinaria, attributed to Apicius, is a collection of Roman recipes and culinary notes compiled in antiquity and surviving in later manuscripts.

The work offers recipes for meats, fish sauces, vegetables, sauces, and elaborate banquet dishes, revealing tastes, ingredients, and cooking methods of the Roman elite.

While the text is patchy and imprecise by modern standards, it is an essential primary source for understanding Roman food culture and luxury dining.

Scholars view it as an anthology assembled over time rather than the product of a single author, reflecting a variety of regional and temporal culinary traditions.

Modern writers and cooks have adapted its recipes, making it influential for reconstructions of ancient Roman cuisine.