sicia omenteta] - they usually didn't eat at home.

Generally people ate out [remember the Romans invented the hamburger: sicia omenteta] - they usually didn't eat at home.

In most of the kitchens excavated at Pompeii (like the one pictured), the only remaining permanent feature is a masonry hearth with a tiled top and arched recesses in the bottom for fuel storage. Cooking took place on this open hearth, with pots placed on iron tripods over burning charcoal or wood. Some homes also boasted a small oven, much like a modern wood-fired pizza oven, in the corner of the bench, with a vent near the stove for smoke to escape. The only other furnishings in the Pompeian kitchen were a basin to contain water for cooking and washing the dishes, and sometimes supports for the tables for preparing food. The texts of the time use the word cacabus to indicate pans in general, while the fretale or sartago appears to be a bronze or iron pan. The pultarius was a saucepan and the testa or clibanus a small portable oven for roasting or baking bread. Iron choppers, knives, cleavers, and spoons, as well as strainers, ladles, and mortars, were used to prepare the food, which was served on a large circular dish called a discus.

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