Ancient Roman cuisine was diverse and heavily influenced by the Mediterranean climate. Common ingredients included grains, vegetables, fruits, and meats. The Romans enjoyed dishes made from wheat, barley, and spelt, often accompanied by olives and cheese. Fish and seafood were also popular, especially in coastal areas. Meals were typically seasoned with garum, a fermented fish sauce, and flavored with herbs like dill and coriander. The wealthy indulged in elaborate banquets featuring exotic foods, while the lower classes relied on simpler fare. Overall, Roman cuisine reflected the empire's vast trade networks and cultural exchanges.