Conditum paradoxum

The spicy wine, drunk by the ancient Romans, was also used for toasts in the former Ljubljana - Emona and in Žumberak – Samoborsko gorje. The famous Apicius wrote about it in the 4th or 5th century.

Gurman

170 g honey
1 bottle refosco
0.5 teaspoon of pepper
1 bay leaf
a pinch of saffron
a pinch of mastic
1 date

preparation time

15 min

quantity

10 PERSONS

Also suitable for

Vegetarians

Drinks

Conditum paradoxum

It is a drink made of some unusual ingredients for present time, such as mastic, pepper, saffron, date, but they give the wine a special aroma

Priprava

Preparation steps

Heat 150 ml of wine and honey in a saucepan. Remove the foam while cooking. Repeat the process if necessary. (Apicius writes that the mixture needs to be boiled until the wine evaporates slightly).

Remove from heat and add all the spices while it is still hot. Remove the stone from the dates, roast them and then add the mashed dates into the wine. When the mixture is cooled, add the remaining wine. Stew before serving. Serve it cold.

Interesting facts

To the Romans, food was a source of pleasure and an opportunity for socializing. This also applied to wine mixed with water, different herbs, spices and honey. The recipe for spiced wine can be found in the only preserved antique cookbook De re coquinaria (The Art of Cooking) which was written in 4th or 5th Century. The recipes were probably wrote by a wealthy Roman, Apicius. He was a gourmand and a creator of many complex and unusual dishes. According to Apicius, making spiced wine can be trusted only to experienced cooks who prepare it with utmost care and precision.

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