I still like a good pickled herring from my fishmonger days, but my wife Aurelia taught me to appreciate Roman cuisine. I love it!
My passion is garum, a pungent brown fish sauce. It used to be made in faraway Italia and Hispania from the rotted entrails of anchovies and other small fish; now we make a local version from herring. It sounds disgusting, but like most people in the empire, I love it! I put it on everything.
My other weakness is honey. I love a good honey cake and my wife knows how to make them. I have been known to eat a dozen of them at a time – they are so much nicer than the bread in my homeland. I also love stuffed dormice, drizzled with a sauce of garum and honey, of course!