Aliter Dulcia (AH-lee-tehr DOOL-kee-ah)
Roman Sweet Toast
Crisp on the outside and soft within, Aliter Dulcia offers a comforting bite of ancient Roman hospitality. Bread is soaked in sweetened milk, pan-fried to golden perfection, and drenched in warm honey. The subtle perfume of pepper and optional spices adds depth and intrigue to every mouthful.
Despite its age, the dish feels familiar—an ancestor to modern French toast with an earthy Roman twist. Whether served as a sweet snack or part of a banquet course, it satisfies with its simplicity and warmth.
Recipe Directions
Notes
History
Aliter Dulcia appears in De Re Coquinaria, a Roman cookbook attributed to Apicius. This dish exemplifies Roman culinary ingenuity—using stale bread as a canvas for sweet, spiced richness. Pepper, often used in both savory and sweet Roman dishes, reflects the empire’s trade reach and their fondness for unexpected contrasts in flavor. The tradition of frying bread in milk and eggs traveled through time, eventually evolving into the French toast we recognize today.
Cultural Note:
Meaning “Another Sweet Dish,” Aliter Dulcia comes from the famed Roman cookbook Apicius. This early version of French toast blends practicality and indulgence—transforming stale bread into a fragrant dessert with honey, milk, and spice.
Ingredients
6 slices of day-old bread [preferably rustic or sourdough]250 ml milk [or plant milk, if preferred]
2 tbsp honey [plus extra for drizzling]
2 eggs
Butter or olive oil [for frying]
Ground pepper [to taste, optional but traditional]
Optional: pinch of ground cinnamon or freshly grated nutmeg
