SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/roman-sala-cattabia-spiced-cheese-dip
Printed September 14, 2026
Printed September 14, 2026
Historic Bites
Roman Sala Cattabia (Spiced Cheese Dip)
A creamy first-century Roman appetizer that proves ancient Rome knew how to party. This savory cheese dip, referenced in Apicius' cookbook, combines sharp cheese with herbs and pine nuts for a surprisingly modern flavor.
Ingredients
- 300g aged pecorino or romano cheese, grated
- 2 tablespoons pine nuts
- 1 tablespoon fresh mint, finely chopped
- 1 teaspoon fresh rue (or substitute 1/4 teaspoon fennel fronds)
- 2 tablespoons white wine vinegar
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon ground black pepper
- Crusty bread for serving
Preparation
This ancient Roman recipe comes to us from Apicius, the world's oldest surviving cookbook, compiled in the 1st century CE. The Romans were passionate about their cheese dishes, and this luxurious spread was served at banquets across the empire.
Preparation
- Using a mortar and pestle (or food processor), grind the pine nuts into a coarse paste.
- Add the grated cheese and continue grinding until well combined.
- Mix in the chopped mint and rue (or fennel substitute), working everything into a uniform mixture.
- Slowly drizzle in the vinegar and olive oil while continuing to blend, creating a spreadable consistency.
- Season with black pepper and adjust vinegar to taste—Romans enjoyed bold, acidic flavors.
- Transfer to a serving bowl and let rest for 30 minutes at room temperature to allow flavors to meld.
- Serve with warm, crusty bread or use as a dip for raw vegetables.
Historical Note: Rue was a common Roman herb now rarely used in cooking due to its strong, bitter flavor. Fennel fronds provide a safer, more accessible substitute while maintaining the herbaceous complexity Romans cherished.
