The Food of the Etruscans

Although the Etruscans didn’t leave us any cookbooks, we are able to recreate a fairly accurate description of what they ate based on archeological findings of household items and the decorations of ancient necropoli. The Etruscans were not big meat eaters.

In their tombs however, archeologists have found remains from banquets, including spits and birds’ wings. The banquets were prepared for the deceased to consume in their after life. The mid-upper class ate roasted game, poultry and meat, especially pork.

Pigs were raised most often due to the large number of oak trees and forests in the area. However, the diet of the majority of the population consisted of cheese, soup, legumes, onion and garlic.

The Recipe

Acquacotta

This is unquestionably one of the foremost recipes from the Etruscan civilisation, which has been handed on right up to our own times.

Slice up a plentiful amount of onions and put them to fry in olive oil. Add some pieces of celery and brown. Mix the two ingredients together well and then add some coarsely chopped Swiss chard and some vegetable stock.

When cooked, pour piping hot onto some slices of stale bread arranged in layers in a tureen and leave to rest. The dish may be eaten hot or cold sprinkled with a generous helping of grated cheese.

The recipe comes from: C. VESCO, Guida alla Cucina Etrusca, Valentano, Scipioni, 1997, BIGAB 9. 213. 1.