Italy is blessed above all the other countries of central Europe with the natural conditions that go to yield an abundant and varied supply of food. The soil is rich...the rainfall is abundant, and rivers and smaller streams are numerous" (Johnston 203). In the ancient Roman world, A wide variety of fruits and vegetables were grown both in the rural setting and also in city gardens. According to Florence Dupont, gardens "were productive all year round and were tended by hand, manured and carefully protected from cold winds or the scorching sun." She goes on to say that "gardens were used to grow the staple vegetables of the Roman diet: brassicas, greens, marrows, sorrel, cucumbers, lettuces, leeks." A different part of the garden would "be given over to...plants that add savour to food and appease hunger: garlic, onions, cress, chicory" (Dupont 99-100). Broad beans and cabbage were also grown extensively.…
