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The origins of patina de piris highlight the Romans’ penchant for sweetend dishes, blending flavors that might seem unusual today. Patina, often made with various ingredients such as vegetables, nuts, and even more exotic options like jellyfish, allows for a creativity that reflects the complex culinary landscape of the era. The recipe for patina de piris combines boiled pears with spices, honey, and the now-famous garum, making it a true testament to ancient Roman creativity.