Roman Life 2026 — Food & Drink

Roman cuisine fundamentally differs from today's Mediterranean cuisine. It was heavily spiced — particularly with the ubiquitous fish sauce Garum —, combined sweet and savory flavors, and utilized numerous herbs, many of which are now rarely found in mainstream cooking. Trier, as the provincial capital and occasional imperial residence, fostered a distinct Roman food culture, well-documented by archaeological finds of drinking vessels, cooking pots, amphora fragments, and animal bones.

During the weekend, open cooking stations will operate with ancient ingredients. Visitors can sample typical Roman dishes — such as Moretum (garlic-cheese spread), Globi (honey-quark balls), or the ever-present Puls (millet porridge). Tastings of Roman wines, Mulsum spiced with honey and herbs, and ancient cheeses will complement the program.