This is a Roman recipe, often pointed to as an early example of cheesecake.
The Romans called this type of pie a crostata. The Romans did not have nice round pie tins like we do, so they had to turn up the edges of their dough to make a free form tart.
This is how the Romans made their barley water.
If ever you were itching for a chance to use spelt flour, here you go. It’s more authentic in this recipe: it’s what the Romans would have used.