A popular food in Roman times, edible dormouse is no longer consumed in modern Europe, except for Croatia and Slovenia. It can be baked with buckwheat, or cooked in a goulash or stew.
Where does the edible dormouse live?
Edible dormice inhabit deciduous forests dominated by oak and beech. They prefer dense forests with rocky cliffs and caves, but may be found in maquis vegetation, orchards, and urban margins. They can also be found in gardens and orchards, and often enter buildings.
Why is it called an edible dormouse?
They are much larger than the native, hazel dormouse and are called ‘edible’ because they were often eaten, especially in Roman times. Edible dormice are nocturnal and spend most of their time in the tree canopy or buildings. During the day, they rest in nests, similar to squirrel dreys, in trees or roof spaces.
Why did Romans eat dormice?
Heavy meats were points of pride for rich Romans; the fatter your dormice, the more money you were able to spend on idle pursuits, and the wealthier you were.
Is an edible dormouse really edible?
They are much larger than the native, hazel dormouse and are called ‘edible’ because they were often eaten, especially in Roman times. Edible dormice are nocturnal and spend most of their time in the tree canopy or buildings.
Did Romans eat dormice?
The dish was a delicacy in ancient Rome. It was prepared by gutting the mouse, filling it with pork mince, and baking it. The dormouse had previously been fattened in a special jar that had tiny ledges molded inside, so it could run around before it was slaughtered.
How did Romans eat mice?
Did the Romans eat mice?
Why did Roman soldiers drink vinegar?
That could have been a big benefit, given that tainted water has been known to ravage armies more effectively than battle. Vinegar was also thought to help stave off that scourge of militaries throughout history—scurvy.
What is the edible dormouse?
The edible dormouse gets its name from the ancient Romans, who grilled and ate this small animal with gusto (and plenty of honey ). Today, the edible dormouse is still a traditional dish in Croatia, where it is known as puh, and Slovenia, where it is known as polh.
Where can I find Dormouse in Slovenia?
In Slovenia, they can be baked with buckwheat, or cooked in a goulash or stew. They can be difficult to find, and require a trip off the beaten path, but are well worth the effort. The village of Dol on Hvar island hosts a dormouse festival, Puhijada, every summer. Sign up for our newsletter and get the best of Gastro Obscura in your inbox.
Why is it called dormouse?
The edible dormouse gets its name from the ancient Romans, who grilled and ate this small animals with gusto (and plenty of honey). Today, the edible dormouse is still a traditional dish in Croatia, where it is known as puh, and Slovenia, where it is known as polh.
What is traditional Croatian cuisine?
Traditional Croatian cuisine is wide and varied, yet it’s hard to distinguish dishes that are exclusive to Croatia. Because, Croatian food has been influenced by tastes and traditions from neighboring countries, and different nations that ruled Croatian territory throughout history.
