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The Via Claudia Augusta, its history and the special foods from the regions along the route are a treasure trove for creative cooks and gourmets. In all periods of history, cereals were eaten with ingredients from the region or season. In Roman times, it was called pulse. Following this, we have created a Roman pulse (a cereal risotto) for each region, from characteristic foods of the respective region, just as it might have been eaten there 2000 years ago. An invitation to recreate, to be creative in the kitchen, to taste and enjoy the Via Claudia Augusta ... Good luck and bon appétit!
In the early history, in the Roman times (especially before the year 0), in the Middle Ages and in the early modern times, a large part of the population ate mostly cereals with whatever else was available in the region. In Roman times this predominant dish was called pulse. Archaeologists consider it possible and probable that the grain for it was at least often not ground, but enjoyed whole, milled like rice to reduce cooking time. This is not only delicious, like risotto, but also saves the grinding. In addition, milled grains have a longer shelf life than milled grains. By the way, the grain milled like rice, is also known in the traditional cuisine of Italy, the Alps or Germany. Rolled barley or pearl barley are nothing other than milled barley. In Italy, there is even a name for barley risotto, orzotto. Cereals alone are exciting, because each cereal, has its own characteristic flavor, which is much more pronounced than rice. Even more exciting, of course, is a cereal risotto with different ingredients. In the past, we used to add to the cereals what the land had to offer seasonally, or what we had in the pantry or in the cellar, maybe now and then with something from more distant places that we had acquired from a merchant. Following this, we have thought about a cereal risotto for each section, each region along the Via Claudia Augusta, with ingredients typical of the region, just as in Italy many regions and cities have their pasta or their pizza. The recipes are meant to be an invitation to amateur and professional cooks to recreate them, vary them or even create their own cereal risottos. Cereal risotto tastes salty and sweet. There are hardly any ingredients that do not go with the grain in the appropriate quantity and cobination. Everyone can develop his own personal cereal risotto. So there are hardly any limits to creativity. Once you understand the basic principle of preparation, which is largely the same as risotto, it is a very very simple and quick dish that tastes good and makes an impression on guests. By the way, grain risotto also corresponds to several trends of modern cuisine and nutrition at the same time. Among other things, cereal risotto is an ideal dish after and before a cycling or hiking stage along the Via Claudia Augusta. Keeping a few varieties of cereals in stock in milled form is also a good way of making provision for any crises that may arise, and of ensuring that you don't miss out on much even then ... So many, many reasons for cereal risotto.
