Ancient Roman cuisine refers to the cooking styles, ingredients, and dishes of the Roman Empire, from the 8th century BCE to the empire's fall in the 5th century CE, drawing on the diverse regions it controlled across the Mediterranean, Western Europe, North Africa, and the Middle East.
Wheat, barley, and millet were staple grains, made into bread, porridge, and other grain dishes; lentils and chickpeas were common protein sources, alongside cabbage, onion, garlic, and other vegetables, usually boiled or roasted simply. Beef, pork, lamb, and poultry were all eaten, and Mediterranean fish and seafood were prized; the fermented fish sauce garum was a defining seasoning. Herbs and spices in regular use included oregano, mint, dill, coriander, and black pepper, and olive oil and wine were everyday staples.
Cooking methods included roasting, boiling, baking, and frying, and Romans preserved food through salting, drying, and pickling. Regional variation was significant across the empire - the Italian peninsula leaned on olives, grapes, and Mediterranean seafood, while the northern provinces used more dairy and grain-based dishes. Elaborate banquets were markers of wealth and status, and many staples of Roman cooking - olive oil, wine, and preserved foods - remain central to Mediterranean cuisine today.