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In ancient Rome, the concept of a hamburger as we envision it today didn't exist. However, the Isicia omentata recipe, detailed in De re Coquinaria by Apicius, provides insights into how Romans enjoyed minced meat. Unlike today's sandwiches, these patties were crafted without the modern conveniences of buns. Instead, they featured a blend of minced meat, spiced with pepper, fish sauce (garum), and enriched with caul fat—a thin layer of fat surrounding the organs of some animals.
Ingredients: A Culinary Time Capsule
The creation of Isicia omentata involves a careful selection of ingredients that reflect both the availability and culinary practices of the time.