Getting a Roman cook book (preferably a decent German one because of the measurements, and everyday food rather than Apicius) is on my list. And growing some of the herbs that have come out of fashion nowadays if I can get some seeds.

I've eaten Roman(ish) food a few times and what makes it different is mostly the seasoning (even minus the garum). I once had a stew-like dish with meat, apricots and raisins, for example - maybe a slightly unusual combination of ingredients, but a far cry from stuffed dormice. And I really loved the goat cheese with pepper and honey; that's something I sometimes reproduce at home.