Pulse (cereal porridge)
The pulse is a cereal porridge made mostly from spelled or emmer . In ancient Rome it was the staple food of the population and had religious significance.
In later times the importance of pulse compared to bread decreased. As today's successor, the polenta and various farro (emmer) -based dishes of Italian cuisine can be seen.
To make pulse, one part of spelled or emmer is mixed with two parts of water, first soaked, then boiled until it becomes soft and then salted as desired. The porridge can be refined with almost any ingredients, e.g. B. cheese, eggs, herbs, butter, meat, onions or sweet with honey.
See also
Individual evidence
- ↑ Mos Maiorum, The Roman Way: "Introduction: Roman Eating and Drinking"
- ↑ Ancient Foods Today: "Ancient and Modern Pulse"
- ^ Suzanne Hamlin: Farro, Italy's Rustic Staple: The Little Grain That Could . In: The New York Times . June 11, 1997.
- ↑ Dominik Hagmann: The pulse, the Roman cereal porridge . Vienna 2016 ( zenodo.org ).