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Passum was a raisin wine (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):


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

See also[edit]

  • "Passum de Magon", is a modern Tunisian natural sweet wine from Kelibia in the Cap Bon region, the traditional agricultural hub of Carthage, that honors the memory of Mago and is made in this antique fashion.[1]
  • 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.


  1. ^ Administrator. "Passum de Magon".