Roman cuisine in Spain
Good review of food eaten in Roman times in Spain from Wikipedia
As early as Roman times one can say that, with the exception of products later imported from the Americas, many modern foods were consumed, although mostly by the aristocracy, not the middle class. Cooking references from that era discuss the eating habits in Rome, where dishes from all of the Empire’s provinces were brought. So, for an example, it is known that thousands of amphorae of olive oil were sent to Rome from Spain. Nonetheless, and especially in the Celtic areas, consumption of animal products (from lamb, beef, etc.) was more common than consumption of vegetables.
Already in that era, cabbages were well known and appreciated, and considered a panacea for various aliments. Other popular vegetables of that time were thistles (such as artichokes) and onions.
In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige. The export of pork products became the basis of a strong local economy.
It is almost certain that lentils were already consumed in Roman Spain, because they formed a staple food for the army and because they are easy to preserve and transport. Fava beans were known from antiquity and were considered sacred by the Romans. In the Saturnalia, the later December festival in honor of Saturn, fava beans were used to choose the king of the festival. This custom is believed to be the source of the present day custom of hiding an object in the roscón de reyes (similar to the sixpence traditional in a Christmas pudding); until quite recently, that object was a fava bean. Garbanzos were also popular, primarily among the poorer classes.
Mushrooms were common and popular in the northern part of the country.
They mastered the science of grafting. According to Pliny, Tibur saw a tree that produced a distinct fruit on each of its branches: nuts, apples, pomegranates, cherries, pears, but he added that they dried out quickly.
Viticulture already was known and practiced by the Romans, but it seemed as well the fact that it was the Greeks who extended the vine across the Mediterranean region. This includes those wines that were most popular in the Empire.
In this era the wealthy typically ate while lying on a couch (a custom acquired from the Greeks) and using their hands, because forks were not used for eating. Tablecloths were introduced in the 1st century. They came to use two plates, one flat (platina or patella) and the other deep (catinus), which they held with the left hand. That hand could not be used for many other things while eating, given that they ate with their left arms while reclining in bed, so that only the right hand was free. Knives were known, but not particularly needed at table because the dishes were cut up by slaves into bitesize pieces. They used spoons, which, like today, had different sizes, depending on what they were used for. The first spoons were made from clam shells (hence, the name cuchara), with silver handles.