Go Back

Ancient Roman Soup: Aliter Salacaccabia

This ancient Roman cold bread soup is one of the earliest ancestors of gazpacho and panzanella, appearing in De Re Coquinaria as Aliter Salacaccabia. It blends bread soaked in posca with garlic, herbs, honey, cheese, and olive oil, creating a refreshing, tangy, and aromatic dish that was believed to restore the body during sickness. It comes together in minutes, requires no cooking, and delivers a surprisingly modern flavor for a recipe over 1,800 years old. I gave it an 8.9 out of 10 for its simplicity, history, and genuinely delicious taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill Time 15 minutes

Jump To

IngredientsMethodVideoNotes

Ingredients
  

  • 1 small loaf of rustic bread about 3 slices of a large loaf
  • ½ cup water mixed with 2 tbsp vinegar and 1 tbsp white wine Roman posca substitute
  • 1 clove garlic
  • 1 tbsp honey
  • 1 tbsp chopped mint
  • 1 tbsp chopped fresh coriander
  • ¼ cup shredded Parmesan cheese
  • 2 tbsp olive oil
  • 1 –2 tbsp white wine poured over before serving
  • Pinch of black pepper long pepper for authenticity
  • Pinch of salt

Instructions
 

  1. Tear the bread into pieces and place in a bowl. Pour the posca mixture over the bread until it is fully soaked. Let sit for 5 minutes.
  2. In a mortar or food processor, pound together the garlic, herbs, pepper, honey, cheese, and olive oil until it forms a thick paste.
  3. Add the soaked bread and continue to grind or pulse until it becomes a smooth, spoonable mixture. Add a splash of water if it is too thick.
  4. Chill in the refrigerator for 15 minutes.
  5. Serve in a bowl with a drizzle of white wine and more olive oil over the top. Garnish with more shredded cheese and mint.

Video

Notes

1. Adjust the texture to your liking: Romans made this dish thick, almost like a dip, but you can add a splash of water or wine to thin it into a more gazpacho-like soup.
2. Use a salty, firm cheese: Parmesan, feta, aged ricotta salata, or a crumbly sheep’s cheese best mimic ancient Roman salted cow’s cheese and keep the flavors balanced.
3. Let it rest before serving: A short chill helps the garlic mellow, the herbs bloom, and the bread fully absorb the liquid, making the final dish smoother and more cohesive.