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| ( The five first centuries of our era).
The defeat of the Veneti in 56 before J.C., and then of Vercingétorix in Alésia in 52 before J.C., put Armorique and Gaule under the Roman rule. This occupation went on for five centuries.
Till the beginning of the XVIIth century, this road took the name of Grand Chemin.
- By 1840, the discovery of antique currencies in the city
- In 1853, the exhumation in Locmalo of a terra-cotta statuette of a mother-goddess now exposed in the Museum of Brittany in Rennes.
- In 1863, the arasement of Pen-Run artificial mound showed fine potteries and mainly Roman establishment vestiges. (L.ROSENWEIG). Unfortunately systematic searches were not undertaken.
Here are some
GALLO - ROMAN SPECIALITIES - RECIPES
Ingredients: 1 volume of fine semolina, 1 volume of white cheese, oil, honey, seeds of sesame.
Mix the cheese and the semolina to obtain a paste dough. Let rest one hour. Add water if it is too thick. Warm the oil, and make balls the size of a nut that you drop in the frying pan. Let them grill, drain and put on the absorbing paper. To taste it, roll balls in some honey warmed to be liquefied and in seeds of sesame.
Ingredients: goat or ewe dry cheese, garlic, celery, coriander, vinegar, olive oil, nuoc-mam (to replace the garum).
Crush carefully in a mortar spices, garlic and cheese. Add while stirring some olive oil, a little vinegar and the nuoc-mam according to your taste. You get a very spicy dough to spread on a slice of bread.
According to "The antique Roman kitchen", Nicole White, Arms (equips) Nercessian, éd. Glénat
|last modification : 05 27 2005|