As featured in this month’s issue of National Geographic! Join award-winning culinary archaeologist, Farrell Monaco, for a two-part sensory journey into the world of Roman leavened breads and bread starters. Let’s cook it old school!
2019 was such a fast-moving and action-packed year filled with archaeology, baking, master classes, travel, museums, media coverage, and awards! 2020 promises to be a wonderful year with many surprises in store… but before we press on to the new year ahead, let’s have a quick look back at some of the memorable highlights from 2019!
Una pestilenza sta prendendo la nostra terra. Gli dei sono incazzati. È tempo di prendere in mano questa situazione con un antico sacrificio greco. Vattene, pestilenza, vattene!
Farrell Monaco and Raffaele Cirillo of Tavola Mediterranea bring the archeology, imagery, customs, and flavours of Ancient Rome to the modern table via publishing, public education, immersive experiences and culinary master class events in Italy, the UK and the USA.
Perché a volte un biscotto richiede la scrittura antica assira!
Una pestilenza sta invadendo la nostra terra. È l’ora di prendere il controllo, come gli antichi romani, con una tavoletta di maledizione che fa appello non solo agli dei ma anche ai nostri golosi!
A pestilence is sweeping our land. It’s time to take the bull by the horns, Roman-style, with a gingerbread curse tablet that appeals not only to the gods but to your sweet tooth as well.
Amici, Romani: Vi presento: Marcus Attilius, il gladiatore. Un improbabile eroe in cerca di riscatto… che si ciba di legumi e orzo, proprio come tutti gli altri gladiatori nell’antica Roma. Non sarà contenuto!
Abbandona la salsa, il vino e l’olio d’oliva con questa ricetta antica romana aromatica e saporita per una pagnotta di Panis Quadratus integrale a lievitazione naturale che incorpora semi di papavero, finocchio e prezzemolo. Squisito!
Dig into the science behind what makes Farrell Monaco’s legume sourdough bread starter, Marcus Atillius, so monstrous… and then watch the beast himself being fed!
Yup. You read that right. It’s a recipe for an ancient Roman sourdough bread starter made from legumes!
About the author:
Farrell Monaco is a lover of archaeology, travel, cooking, dogs, books, bread and baths… and not necessarily in that order. She is the 2019 winner of the Best Special Interest Food Blog Award (Editor's Choice) by Saveur Magazine. Farrell was awarded the The John Wacher Dissertation Prize In Roman Studies (2019) by the University of Leicester for her research into the bread and bakeries of Pompeii. She is also a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee.
