Laganum

Laganum is a type of ancient Roman flatbread. It is considered by many to be a precursor to modern pasta. Historical texts describe laganum as a thin sheet of dough made from flour and water, which was then fried or baked. It was often served with meat or vegetable dishes. The recipe for laganum was recorded by Apicius, a Roman gourmet, in his cookbook *De re coquinaria*. While the exact ingredients and preparation methods may have varied, the fundamental concept of a flat dough sheet remained consistent. Laganum was a common food item in Roman households and is mentioned in various literary works of the period. Its significance lies in its role as an early example of dough being manipulated into distinct shapes for consumption, paving the way for the diverse world of pasta we know today. The term "laganum" itself has survived in some modern languages, particularly in variations of names for pasta dishes.