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Wine from Chios, rare and costly, mingled with those from Cæcubum, from Falerno, and from Massico, in Italy, and those from Laurona and from the Saguntine domain. To the bouquet of these liquids was added the aroma of the sauces, into which entered, following the complicated recipes of the Grecian cuisine, silphium, parsley, sesame, fennel, cumin, and garlic.
The wine from Massilia they despised also, sneering at the rosin and gypsum employed in its preparation, and they called for wines from the Campagna, Falerno, Monte Massico, or Cæcubum, which, in spite of the price, they drank in capacious cymbas boat-shaped drinking vessels of Saguntine clay.
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