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Passum was a raisin wine (wine from semi-dried grapes) apparently developed in ancient Carthage 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 (agricultural writer) in its Latin translation by Decimus Junius Silanus (2nd century BC). It survives because it was summarised by Columella (1st century AD):


Later, less detailed, instructions are found in other Latin and Greek sources.

See also[edit]

  • Passito, the modern Italian wine made in this fashion. A notable passito comes from Pantelleria, an island in the Sicily Channel not far from the site of Carthage.