gustatio

Gustatio is the first course of a traditional Roman cena (dinner). The term, from Latin gustare “to taste,” denotes the tasting portion intended to stimulate the appetite before the main hot courses. In classical Roman dining, the gustatio preceded the prima mensa and the secunda mensa, though the exact structure could vary by era and household. The course was typically small, often served cold or lightly prepared, and emphasized variety and color rather than sustenance.

Common gustatio offerings included eggs, olives, radishes, chicory and other greens, small fish and shellfish, and a range of sauces, often garum or liquamen. Delicacies such as dormice, salted or dried fruits, cheeses, and regional specialties also appear in some menus. Fruits and vegetables formed the visual centerpiece of the course, with seasonality guiding selection. Dishes were usually arranged on platters or trays and eaten with fingers or small implements.

Wine was commonly served with the gustatio, sometimes in mulsum (wine mixed with honey) or other lightly fortified preparations to accompany the bite-sized foods. The gustatio functioned as a social signal in the banquet, inviting conversation and setting the tempo for the meal. In later culinary usage, the term sometimes appears in reference to hors d’œuvres in a broader sense, but in antiquarian contexts it remains specifically the first course of the cena.