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(SBS) What The Romans Ate - Eating History: Italy

Found this documentary on YouTube containing quite a bit of information on Roman food. I've uploaded it to Google Drive as well (currently processing), in case anybody wants to download it or the YouTube link is blocked in their country.

It may also happen to answer a question posed by Ann Reardon's video in the above post concerning the rising agent. Though the video I've linked concerns bread, the suggested rising agent was fermented grape must.

I'm no baker and I'm conjecturing here, but perhaps balsamic vinegar would've been a more appropriate substitute?

Perhaps that was the role of the Passum, though I suspect that is less acidic?


Edited by Polarity
Finished processing
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