Passum

Passum was a raisin wine^[1] (wine from semi-dried grapes) apparently developed in ancient Carthage (in now modern Tunisia) and transmitted from there to Italy, where it was popular in the Roman Empire. The earliest surviving instruction constitutes the only known Carthaginian recipe. It is a fragment from the Punic farming manual by Mago in its Latin translation by Decimus Junius Silanus (2nd century BC). It survives because it was summarised by Columella (1st century AD):

^ Dodd, Emlyn K. (2020). Roman and late antique wine production in the eastern Mediterranean : a comparative archaeological study at Antiochia ad Cragum (Turkey) and Delos (Greece). Oxford: Archaeopress Archaeology. doi:10.2307/j.ctvwh8c1m. ISBN 978-1-78969-403-1. JSTOR j.ctvwh8c1m. OCLC 1139263254. S2CID 213918107. Retrieved 26 February 2021.

[Dodd-1] Dodd, Emlyn K. (2020). Roman and late antique wine production in the eastern Mediterranean : a comparative archaeological study at Antiochia ad Cragum (Turkey) and Delos (Greece). Oxford: Archaeopress Archaeology. doi:10.2307/j.ctvwh8c1m. ISBN 978-1-78969-403-1. JSTOR j.ctvwh8c1m. OCLC 1139263254. S2CID 213918107. Retrieved 26 February 2021.

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