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Fabrizio Vindigni posted an update
“8th century BC”
A study on the food of the Magna Graecia colonies in Calabria during the early years of colonization, translated to the present day, an evolution of a dish I posted some time ago.
Pork fillet marinated for 24 hours in brine, 2 liters of water (80:80, 60% of salt for 1 liter), grilled on a cast iron griddle at 55°C (131°F) at the core. Turnips, Castrovillari onion (84% of salt for 2 liters), seasoned with herb bitters, fermented peach sauce, Bordeaux-inspired sauce with Magliocco wine and brown stock. Artolaganon, an ancient bread made with lard, wine, and milk. Paired with (not shown in the photo), Mulsum made with Cirotan gaglioppo, enriched with honey, pepper, rose hips, cloves, and nutmeg. Essentially, a lightly boiled and flavored wine
