Romertopf

According to archeological finds,
clay pot cookery can be traced back thousands of years, when food in an earthenware pot was put in the glowing ashes of an open fire.

The Romans, lovers of good wine and good food,
used pots made of a special type of earthenware. The Romertopf is made using similar types of clay.

This special porous clay is unglazed,
allowing it to breathe during the cooking process. 

Food cooked in a clay pot requires no liquid
unless specifically called for in a recipe. The result incorporates all-natural juices, the full flavor and taste, and all the essential nutrients and vitamins are retained. 

Cook all types of foods without adding any fat.