This tour allows visitors to mix archeology and culinary history in order to better understand the commercial aspect of Rome’s cuisine throughout history. Our time begins in the ancient produce and cattle markets near the Tiber River before proceeding to the base of the Capitoline Hill. As a way to discover well-known sites in a new light, monuments such as at the Circus Maximus also help explain how cuisine was used as a means to satisfy and manipulate the ancient Roman population. We then move to Testaccio, an area where both ancient and modern archeological ruins testify to the diets and tastes of Romans from antiquity to the present day. Our time concludes with a stroll through one of Testaccio’s former slaughterhouses and a visit to Città dell’Altra Economia, a space dedicated to organic food and wine, bringing our lesson full circle from antiquity to the modern day.
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