Tuna, sea bream, sea bass, octopus, prawns, oysters, and molluscs also formed part of the list of fish that the upperclass Romans consumed, as we have been able to find out thanks to the Fish Mosaic preserved in the National Archaeological Museum of Tarragona. This mosaic, which decorated a house in the Roman villa of Calípolis, in the municipality of Vila-seca, shows up to 47 species of Mediterranean marine fauna.

The other source we have of the diet of the Romans, apart from archaeological remains, is that provided by some of the great gourmets of the time, such as Marcus Gavius Apicius, to whom the recipe book De re coquinaria is attributed. Seasonality and proximity, the flagship of current culinary trends, were the basis of the cuisine: the Romans were happy to experience the arrival of the seasons and with them the arrival of certain products. Sauces such as the ubiquitous garum, prepared with fish offal, were the result of secondary exploitation. From allec, the lowest quality, to what was known as garum flower, which was packed in perfume bottles, this sauce was used to season many dishes, as well as having medicinal applications.

The dishes prepared during Tàrraco a Taula, linked to Tarraco Viva, Tarragona's Roman festival, speak to us of all this, of history, in short. During these days, some of the best restaurants in the city try to reconstruct the cuisine that was prepared in Roman times. Representing ancient flavours with new techniques is a double challenge, firstly because the recipes that have come down to us speak of elaborations, not quantities, so the study and experimentation phase is fundamental. Secondly, the result must be adapted to today's palate: many of the dishes of that time would be too strong for our taste due to the abuse of spices or complicated sweet and savoury mixtures, among other reasons. Chefs such as Ramon Martí of El Llagut and Xavi Fernández of Seasons, who are taking part in the days, agree that they are working to create a brand identity for Tarragona's gastronomy, so that their dishes speak of the landscape, culture and past. The aim of the Tàrraco a Taula association is to go beyond a specific date in the calendar and to ensure that the history of the city can be reflected in some of its dishes throughout the year. The most complicated part is done, the regions of the province of Tarragona are a privileged pantry in which there is no lack of good fish, the blessings of the orchard, wine, extra virgin olive oil or products as appreciated as the truffle and mushrooms that come from the nearby mountains. Enjoy your meal!