Libum

Any soft fresh cheese works — cottage cheese pressed through a sieve, mascarpone, or cream cheese. The key is a smooth, lump-free consistency like the original. Avoid aged or crumbly cheeses.

In ancient Rome, libum was primarily a ritual offering to the gods, not an everyday food. In taste it falls somewhere between a cheese flatbread and a simple cake. Honey at serving makes it a dessert, but it also works as a savoury snack with cheese.

Historically it was served with honey and a bay leaf (under which it was baked). Modern variations: fresh berries, fig jam, lightly toasted nuts. It pairs beautifully with dessert wines in the ancient style.

Yes — replace wheat flour with rice flour or a gluten-free blend in the same quantity. The texture becomes slightly denser and more crumbly, but the flavour stays virtually the same.

Cracks appear when the dough is too dry or the oven too hot. Make sure the ricotta is moist (not drained) and don't add extra flour. Bake at a moderate temperature — 180°C (350°F) — without convection.