During the 12th Lošinj Cuisine Festival our restaurants will feature two menus with local specialties and a glass of wine on the theme of Apoksiomen's antique cuisine, at a popular price.
THE MENU IN THE TIME OF APOXYOMENOS
The regular, everyday food of most Greek people was simple and basic. Cereals, olives, and wine were consumed most often, and along with fish and other seafood they were the core of the Greek diet.
Breakfast comprised of barley cake, dates, figs, and wine, or they simply ate bread soaked in diluted wine. For lunch they had barley soup or barley bread and cooked vegetables, however, dinner was abundant and included fish, sausages, cheese, bread, nuts, and honey. For special banquets for weddings, birth of a child or winning a competition, they prepared oxen meat, sheep, goats, poultry, thrushes, quails, rabbits, and other game. As far as legumes were concerned, they prepared chickpeas, lentils, peas, and beans. Their favourite fruits were figs, grapes, apples, pears, dates, and blackberries. Honey was used as a sweetener.
The Greeks also knew lemon, cedar, parsley, basil, and pepper but they weren't used as spices. They were added in medicinal preparations, and some of them were used for insect control.
Adrijano Nikolić author: Apoxyomenos Gastronomic Story, Lidija Kosmos, BA History and Sociology
The features of the Mediterranean diet are summed up by a few principles that are based on the famous ancient motto: Métron áriston! (Greek μέτρον ἄριστον), or in English: Everything in moderation! This moderation in the ancient times was reflected not only in the amount of food that was served, but also in the way it was consumed and in a general attitude towards food. For example, the ancient custom to dilute the wine with water three times (ratio 1:2) spread on the most knowledgeable people of the Middle Ages. The Knights Templar introduced the ancient relationship towards wine, food, and hygiene in food to their diets, and added a spoonful of Aloe vera to their drinks, whose use was widespread in the ancient times.
Donatella Verbanac, PhD, Research Associate for Biomedicine and Health
Enjoy the culinary delights of Apoxyomenos ancient cuisine!