The main Roman meal, the cena, took place in the afternoon on dining couches (triclinium). It began with the gustatio (light dishes: eggs, vegetables, seasoned fish), continued with the mensa prima (heartier meat or fish dishes), and ended with the mensa secunda (fruit, honey sweets). Wine diluted with water accompanied the meal, and before eating, offerings were made to the household gods (Lares and Penates).

A fermented fish sauce, salty and deeply umami, garum is the soul of Roman cuisine. A few drops seasoned almost everything—like salt today. Even a matron known for her sobriety used it to enhance simple dishes.