Trimalchio's Feast is everything one imagines an ancient feast to be; it is beyond lavish, with exotic and expensive foods, plenty of pampering, and just a touch of drama. However the feast is much more than just the food, it's an experience. As mentioned the guests a pampered, Petronius' saying that they were attended to by slaves who 'removed our hangnails.' I've never been to a dinner party where we were served food and also received manicures, although I think it's a trend that should start again. In Fellini's adaptation of Trimalchio's Feast one gets a similar sense of the lavish experience. You didn't go to the feast just to eat, you went to talk and connect and revel in the splendor your rich host could provide. The relationship between Trimalchio and his guests is very interesting, in the reading and in Fellini's adaptation one gets the sense that Trimalchio is doing all of this to show off just how much money he has and not because he genuinely enjoys his guest's company. In modern times our dinner parties tend to be smaller and more intimate compared to Trimalchio's feast which seems to be for a much larger crowd of people. Although much of the food served at Trimalchio's feast sounds interesting, like all the sausages and fruits served, I don't know if I could stomach eating dormice (which yes is actually mouse). Though lavish and exciting to think about, Trimalchio's feast wasn't a reality for many ancient Romans, especially for the poor. The poor ate a very basic diet consisting mostly of grain (mostly wheat which they turned into flat cakes or gruel), grapes (which they turned into wine, though not the delicious wine we drink now a days, their wine had all honey and spices in it....it sounds fairly grotesque when you're given the full list of what they put in their wine) and olives (which they turned into, drum roll please, olive oil). These three make up what is called the Mediterranean triad, which as mentioned made up the base of many Italian's diets.
Although fascinating, ancient Roman foods leave something to be desired. They ate simply because that's what they could afford or what was available to them, as modernity spread through Italy cooking became more complex and more interesting. My experience with modern Italian food thus far has never left me wanting more. This is especially true with my recent experience at Osteria dell'Anima. JFRC officially wrapped up orientation this week with our Mass of the Holy Spirit, a tradition of Jesuit institutions where we ask God for wisdom and guidance for the coming semester. We went to one of the most beautiful churches (Basilica of Sant'Ignazio) I've ever seen in my life.
After mass we headed to Osteria dell'Anima and my life will never be the same, it sounds dramatic but if you had eaten what I ate, you would understand. Friends, professors, deans and our student life assistants all raved about the food so much, that I came in with extremely high expectations, and I was not disappointed. The antipasti was incredibly simple, but one of the most delicious things I've had in my life. It was half of a tomato filled with the lightest (both in flavor and texture) goat cheese I've ever tasted, all resting on a pesto sauce with a drizzle of balsamic (for anyone who would like to know for future ordering pleasure, it was called Pomodoro in camicia con caprino in salsa di pesto).
Though the antipasti was delicious, the primi is really what stole the show. Fiocchetti di formaggio e pera su crema di carote, those are some magical words. It was a dish that had small, stuffed pasta pouches that had cheese and pear in them, this created a flavor that was salty on the front and then slightly sweet at the end. The pear and cheese worked well, balancing each other out and the carrot sauce was absolutely divine, it also had a nice balance of savory and sweet to it. It was rich, buttery, and a nice contrast to the freshness of the pear.
It was a dining experience I will never forget and a restaurant I plan to return to during my time here in Roma. Modern food in Roma is delicious and fresh, a reflection of the ancient mindset of 'use what you have available.' Thankfully many more ingredients, as well as cooking styles, are available to Italians nowadays and it has allowed them to create some amazing dishes.
Ciao for now!
Veni.Vidi. Mangia.
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