Lucanicae

Lucanian sausage as served in the Cambodunum Archaeological Park

Lucanicae ( Lukanerwurst ) is a thin, smoked type of sausage . The meat is mixed with plenty of herbs and spices , stuffed into intestines and then smoked ( Apicius , de re coquinaria II.4) . This type of sausage has been known since ancient times and is said to have originally been brought to Rome by Roman soldiers from southern Italy ( Varro ling. 5,111) . It is often mentioned as an accompaniment to other dishes and stews in De re coquinaria . Lucanicae was named after the southern Italian region of Lucania (today Basilicata ).

See also

• Food culture in the Roman Empire
• salami

literature

• Joseph Dommers Vehling (translator): Apicius: Cookery and Dining in Imperial Rome . Dover Publications Inc., New York, 1977. ISBN 0-486-23563-7 .
• Ilaria Gozzini Giacosa (Anna Herklotz, translator): A Taste of Ancient Rome . The University of Chicago Press, Chicago and London, 1992. ISBN 0-226-29032-8 .

Web links

• The Romans' cookbook