The Celts. The staple of their cuisine was the “ragout”
The cuisine of the Celts , or rather the inhabitants of present-day France whom the Romans called Gauls, it was characterized by strong flavors and by the relative variety of foods, which was not taken for granted in the gastronomy of ancient peoples.
The basic dish of Celtic cuisine, common and widespread in all territories, was ragout, which at the time did not consist of a simple sauce for seasoning as we understand it today, but in a real single dish decisively caloric and substantial.
The ragout, which was prepared in the typical cauldron in which the Celts used to cook almost all the foods they usually consumed, it was a thick pork soup (at the base of their diet), vegetables and cereals .
After the conquest of Gaul by Caesar, as part of the mutual influence between the types of cuisine typical of the two cultures, ragout ended up bewitching the Romans, with whom it spread acquiring the name of plumentum .