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Cereals and bread from Roman Italy
Pliny the Elder says Picenum was famous for a bread it invented from alica, groats of husked and broken zea wheat. The meal was soaked for nine days, kneaded on the tenth with raisin juice into long rolls, and baked in earthen pots until they broke; the hard bread was eaten soaked, usually in milk with honey. This entry is a reconstruction from that text.
| Alica meal | [pliny-18-27] |
| Water, for the nine-day soak | [pliny-18-27] |
| Raisin juice | [pliny-18-27] |
| Milk and honey, to soak the baked bread before eating | [pliny-18-27] |
Total time across the recorded steps: 9 days
What changes: The coarse alica meal soaks in water for nine days
Output: soaked meal.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Pliny the Elder says Picenum was famous for a bread it invented from alica, groats of husked and broken zea wheat. The meal was soaked for nine days, kneaded on the tenth with raisin juice into long rolls, and baked in earthen pots until they broke; the hard bread was eaten soaked, usually in milk with honey. This entry is a reconstruction from that text. Made in 4 steps over 9 days. The longest step, soak the alica meal, takes 9 days (Pliny the Elder 1856).
| Main step | 9 daysReported[pliny-18-27][pliny-latin-18] | Soak the alica meal |
|---|
Unlike Roman breads raised with a kept piece of sour dough or a must leaven, panis Picenus was made from meal soaked for nine days and sweetened with raisin juice, then baked hard inside pots.
This is a reconstruction from Pliny, who gives no safety guidance. He has the meal soaked nine days and the rolls baked in earthen pots until the pots break. He says the bread is eaten only after soaking, most often in milk sweetened with honey, and does not give that soak as a safety step.
Every number is labelled with how it is known. How this atlas is made
Pliny the Elder, Natural History XVIII.27 (Bostock and Riley numbering), says Picenum still kept its old reputation for this bread, which it was the first to invent (XVIII.105-106 in the Latin section numbering). Apicius's De re coquinaria names a Picentian bread as an ingredient; whether it is the same bread is not certain.
