Ahh! You have wandered into my kitchens! My name is Valentius, and I am the cook here at the Villa Didius! I hope that you intend to stay for dinner, as I am preparing Pullus Fusilis (Chicken With Liquid Filling) as one of the courses.
Most of the ingredients that I use here are grown at the Villa, so you will be sampling the best that we have!
I will be serving dinner in the Triclinium later, so when you get hungry, just head back there, and relax on the couches whilst the servants serve you.

If you are interested in what I am cooking, let me give you the recipe:

PULLUS FUSILIS (Chicken With Liquid Filling)
1 fresh chicken (approx. 1-1.5kg)
300g minced meat (half beef, half pork)
100g groats (of oat)
2 eggs
250ml white wine
1 tblsp oil
1 tblsp Liebstoeckl
1/4 tsp ground ginger
1/4 tsp ground pepper
1 tsp green peppercorns
50g stone-pine kernels
Liquamen or salt to taste

Ground pepper, Liebstoeckl, ginger, minced meat and cooked groats. Add eggs and mix until you have a smooth mass. Season with Liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this dough into the chicken. Cook approximately 1 hour with 220 deg C in the oven.

Recipe from Ancient Roman Dishes Collection