Mary

From Roman times, families in Crete, Greece, Italy, the Levant, and
Magna Graecia (Sicily and southern Italy) burned charcoal in braziers, portable burners that also cooked spitted salmon, sardines, and herbed game and lamb. Diners dressed their salads with olive oil and lemon juice and
consumed the entrée along with bread and honey, whole grains, legumes and vegetables, almonds and walnuts,
and watered table wine.