Team Visio, “Cooking with Apicius”

A sensory and practical journey through the most powerful—and often misunderstood—cuisine of antiquity

From the intense aroma of garum in the streets of Pompeii to the lavish banquets of Imperial Rome, from humble spelt soups to forbidden dishes made with flamingo, Cooking with Apicius is a sensory and practical journey through the most powerful—and often misunderstood—cuisine of the ancient world.

Through a modern and accessible reinterpretation of De re coquinaria, this volume transforms the cryptic notes of Marcus Gavius Apicius—the first “Chef Superstar” in history—into precise instructions for today’s kitchen. You will discover that sweet-and-sour flavor is not a modern invention but the cornerstone of Roman taste; that the “ketchup” of antiquity was a fermented fish sauce rich in umami; and that meatballs (isicia) were the true street food of the Empire, served hot in the thermopolia.

Organized like a true menu—from the Gustatio (appetizers) to Dulcis in fundo, passing through the rustic soups of the Mensa Prima and grand glazed roasts—the book guides readers in discovering lost and rediscovered ingredients. Each recipe has been thoughtfully adapted with intelligent substitutions to make it fully achievable in your own kitchen, and is accompanied by wine pairing suggestions (“In the Glass”) and engaging in-depth features (“Focus”) exploring the ritual of the symposium, sacred bread, the spice routes, and the aesthetics of abundance.

The volume is made unique by the extraordinary visual apparatus characteristic of the Visio Series: dozens of full-page images created using the most advanced Generative Artificial Intelligence technologies. These hyper-realistic illustrations allow us to “photograph” what no longer exists, restoring—perhaps for the first time—the inviting, succulent, and theatrical appearance of dishes unseen for two thousand years, bridging the gap between archaeological artifact and living gastronomy.

A well-researched, entertaining, and visually striking book designed for those who love history, food culture, and culinary experimentation. An invitation not to regard the past as a dusty relic, but to taste it—literally—one bite at a time. Because cooking like the Romans means discovering that the roots of our palate are far deeper—and more surprising—than we imagine.