In a saucepan, combine the wine and pork meat, cut into chunks. Bring to a boil, reduce and simmer until the meat is tender. Fry in olive oil chopped carrots, garlic cloves sliced ​​and chopped celery. Add the cleaned, peeled and cut into pieces quince and leeks. Leave to cook. Add honey and spices. Acidified with the strained sauce in which the meat is boiled. In ceramic casseroles put pork and vegetables, stir gently. Leave to cook at 150 C for about an hour - hour and a half. Serve sprinkled with pepper. * The recipe is original, I added only carrots and garlic. Spices are typically used in ancient Rome. Only missing herb Laserpitium, which since the time of Plato is hard to find. Replaced with Asafoetida - etc. food of the gods, which is processed in a special way to reduce strong and unpleasant odor. * The recipe is Mark Gavin Marcus Gavius ​​Apicius - gourmet and cookbook author in antiquity. He lived in the first century AD The technology of primary preparation of meat is different, but completely traditional ancient Rome. Instead of salt is added a concentrated fish broth. The taste of the stew is sour-sweet, like quince add density and fruity notes.