Sally Grainger, chef and author
In my previous post about Roman cooking I described a type of oven used to bake and roast food about 2,000 years ago. Known as a clibanus it was a sophisticated piece of cooking technology most likely used by the wealthy, and one with which I have spent many years experimenting.
These ovens were made with very course gritted clay and ranged in size from 15-50 cm in diameter, with walls of up to 10 cm high. A central hole seems to have been for regulating the temperature and could also allow cooks to keep an eye on the food baking inside. A flange allowed the fire to be placed on the top of the oven.
The sites in Italy where these ovens have been identified tend to be rather elite villa complexes where one could imagine the baking of delicate cakes and also warm…
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