What is the primary fat used in making pastries ancient rome?

Here's why:

* Limited ingredients: Ancient Roman diets were primarily based on grains, vegetables, legumes, and some meat. Animal fats were a scarce resource, likely reserved for cooking savory dishes or for the wealthy.

* Lack of baking: While the Romans were skilled in breadmaking, their pastries were likely simpler and less elaborate than modern ones. They might have used honey for sweetness and some oil for moisture, but not significant amounts of fat.

* Limited knowledge: Our understanding of Roman cuisine is largely based on archaeological evidence and textual sources. There isn't a lot of specific information about the ingredients and techniques used in Roman pastry making.

Instead of focusing on a "primary fat", it's more accurate to think of Roman pastry as a simple, low-fat treat.

If you're interested in learning more about ancient Roman cuisine, you can find resources online or in books. The book "Food in Antiquity" by Andrew Dalby is a good starting point.