For example, tomatoes with basil sauce or meat sauce, jiaozi with corn porridge, the Romans don't have these. We know that they named the so-called spaghetti as itrium, laganum and tractum, but itrium seems to be more like a "cake" than spaghetti as we think. If anything, the evidence provided by Alice Twain shows that flour is mixed with water and pulled or cut into strips, either cooked in soup, perhaps a bit like Italian vegetable soup now, or the dough as we know it is cooked in oil, perhaps a bit like frying jiaozi. Horace, a poet who lived in the first century BC, once wrote to take a dish home.
There are "noodles", leeks and chickpeas in it, so it may be an early version of spaghetti ai ceci? Some evidence shows that Arabs gave the world spaghetti, dried spaghetti. Maybe the spaghetti of the Romans is always fresh. The Romans didn't have pasta, which was brought to Italy by Arabs in the ninth and tenth centuries. They have lagane: a liquid mixture of water and flour, and pour it on a hot cooking surface. Finally, the very dense pie is cut into cubes, possibly boiled in water (this is unclear), and then layered with chickpeas, vegetables, fresh cheese and/or herbs.
Among Italian dishes, the closest one is panigacci or testaroli, which is located at the junction of Emilia and Tuscany in the southeast of Liguria.
Testaroli is a kind of wide, thick and chewy bread. They are cut into diamonds, cooked and eaten with garlic sauce and cheese.
Pies are similar, but smaller, and are testi between two hot stones. They will be served hot with prosciutto slices, and the rest will be like sausages.