The sweet secrets of ancient Rome: How the Romans made desserts

THE ancient Roman Empire, renowned for its grand architecture, military prowess, and cultural achievements, also had a notable sweet tooth. The Romans enjoyed a variety of sweets, many of which were influenced by the culinary traditions of the Greeks and Egyptians.

In the absence of refined sugar, the Romans relied on natural sweeteners to create their desserts. Honey was the most common sweetener, prized for its versatility and natural sweetness.

The Romans sourced honey from various regions within the empire, each with its unique flavour profile, from the delicate notes of wildflower honey to the robust character of chestnut honey.

Another popular sweetener was grape must, the freshly pressed juice of grapes before fermentation. Reduced to a syrup-like consistency, grape must added a sweet, fruity flavour to many Roman desserts. Dates, widely cultivated in the Roman Empire, were also used whole or mashed into a paste, providing a caramel-like sweetness and sticky texture.

The Romans enjoyed a variety of sweets, ranging from simple fruit-based treats to more elaborate pastries. One popular dessert was libum, a type of sweet cake made with flour, soft fresh cheese (similar to ricotta), eggs, and honey.

The dough was shaped into small cakes, often in the form of wreaths or discs, and baked until golden brown. Libum was sometimes flavoured with herbs and spices like bay leaves, anise, or poppy seeds. This cake also held religious significance and was often prepared as offerings to the gods during festivals.

Another favourite was savillum, often referred to as the ancient cheesecake. Made from ricotta cheese, honey, and flour, savillum was sometimes enhanced with bay leaves or cinnamon for extra flavour. This dessert was baked and served warm, offering a rich and satisfying treat.

Globi, small deep-fried balls of dough made from cheese and semolina, were drizzled with honey and sometimes sprinkled with sesame seeds.

This dessert was mentioned in ancient Roman cookbooks and was a favourite for its crispy texture and sweet taste. Despite its unappealing name, placenta was a popular layered pastry.

Thin sheets of wheat flour dough were layered with a mixture of soft cheese and honey, then baked until golden brown. The result was a pastry with a crispy exterior and a soft, gooey interior, often served at banquets and special occasions.

The Romans also made candies from dried fruits like figs and apricots. The fruit was puréed or beaten and allowed to dry into flat sheets, which were then cut into small pieces and enjoyed as sweet treats.

Sweets in ancient Rome were more than just a culinary indulgence; they held cultural and religious significance. Desserts like libum were used in religious ceremonies and festivals, symbolising offerings to the gods.

The preparation and consumption of sweets were also a reflection of the Romans’ appreciation for the finer things in life and their desire to incorporate diverse flavours and ingredients from across the empire.