Historical cooking in Puglia - from antiquity to the present day

On our small self-catering farm in Apulia with an authentic trullo, I offer a culinary journey through history, from the harvest to the finished menu on the table, from ancient times to the early modern era. We grow most of our own food, including wine and olive oil.
The program includes a day in either Stone Age cuisine or ancient Mesopotamia, a day in classical Roman antiquity, a medieval day and a day in either the Renaissance or 19th century southern Italy. In addition to cooking, we will harvest and forage wild herbs ourselves (depending on the season) and visit the local markets.

We will look at understanding the concepts of cooking and eating in each of the eras covered here: What was considered good food? What flavors and cooking techniques were valued? What made a master chef? What eating habits were considered healthy? What constituted health in general? You will see that the answers to some of these questions differ from how we would answer them today. Nevertheless, it is absolutely possible to cook historical dishes at home and integrate them into your daily eating routine.

The trullo and the yurt belong to our small vineyard with fruit and vegetable garden, a swimming pool (in summer), archery facilities, chickens, quails, cats and a dog.
The electricity is generated by a photovoltaic system.

This is just a sample program; I am flexible and happy to adapt to your wishes, also with regard to the individual dishes. Please let me know if you have any food intolerances. Depending on the activity and season, about half the day is free.

Day 1: Stone Age
Collecting wild herbs and fruit (whatever is in season)
Archery
Stone Age cuisine

Alternative: Mesopotamian cuisine (I am a Near Eastern archaeologist.)
For example: Babylonian beer soup or fish from Mesopotamia, flatbread, date dessert

Day 2: Ancient Rome
Baking ancient Roman bread
Ancient Roman cuisine: the bourgeois dinner of a wealthy wine merchant
For example: Roman aperitif, Roman bread and starters, Apicus-style eggs, Alexandrian-style salad, Tarentum-style minutiae, date and nut dessert

Day 3: Middle Ages
Weekly market
Medieval cuisine: dinner worthy of a bishop
For example: medieval aperitif, wine and cheese waffles or broad bean puree in the style of Frederick II, Rheingau-style chicken from the court of the Bishop of Würzburg, Jerusalem dessert

Day 4: Early modern times: Renaissance or traditional Apulian cuisine
Renaissance: stuffed eggplant in the style of the papal court, spinach pie, orange zabaglione
or traditional Apulian dinner
For example: antipasti, hand-shaped pasta, fish in crazy water, seasonal fruit

We recommend that you bring your own car. We live in the countryside; there is virtually no public transportation here.