Tavola Mediterranea

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Ancient Recipes, Archaeology, Classes and Retreats, Edible Archaeology, Etruria, Greece, Italy, Rome, The Old-School Kitchen, Travel Cooking, Workshops

CANCELLED – The Old School Kitchen: From the Etruscan Table to the Roman Banquet (July 5-11, 2020)

February 2, 2020 by Farrell Monaco 0 comments

This event has been cancelled due to the Coronavirus pandemic and associated health and safety precautions and travel restrictions. “On a balmy, starlit night more than 40 people are seated at a table that runs the length of the inner courtyard of Castello di Potentino, a medieval castle in southern […]

Farrell Monaco | Winner of Best Special Interest Food Blog by Saveur Magazine

Feature Articles, News, The Old-School Kitchen

2019 in Review: Milestones, Media, Master Classes, and Marathons!

December 31, 2019 by Farrell Monaco 0 comments

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!

Articoli in Italiano, Edible Archaeology, Italy, The Old-School Kitchen, Vegan, Vegetarian

Infornando coi Romani – Gli Ingredienti Chiave: Semi di Papavero, Finocchietto e Prezzemolo

September 25, 2020 by Farrell Monaco 0 comments

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!

The science behind the starter ~ Farrell Monaco

Edible Archaeology, Gluten-Free, Italy, Vegan, Vegetarian, Videos

Marcus Atillius: The Science Behind the Starter

September 20, 2020 by Farrell Monaco 0 comments

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!

Ancient Recipes, Bread, Edible Archaeology, Italy, Vegan, Vegetarian

Pliny the Elder’s Chickling Vetch Sourdough Bread Starter

August 30, 2020 by Farrell Monaco 11 comments

Yup. You read that right. It’s a recipe for an ancient Roman sourdough bread starter made from legumes!

Pharmakos Barley Cakes with Cheese and Figs | Tavola Mediterranea

Ancient Recipes, Bread, Edible Archaeology, Greece, Italy

Bread for the Gods: Pharmakos Barley Cakes with Cheese and Figs

July 24, 2020 by Farrell Monaco 8 comments

A pestilence is sweeping our land. The gods are pissed. It’s time to take this situation into our own hands with an ancient Greek sacrifice. Be gone, pestilence, be gone!

Baking Bread with the Romans: Roman Leicester Baking Class for Kids

Ancient Recipes, Classes and Retreats, Edible Archaeology, The Old-School Kitchen, Videos, Workshops

Baking with the Romans: A historical bread-baking class for children

July 21, 2020 by Farrell Monaco 0 comments

Join archaeologist and University of Leicester alumna, Farrell Monaco, to find out about bread and bakeries in ancient Rome, and then learn how to make a 2,000-year old Roman bread recipe as described by Cato the Elder.

The Old School Kitchen - With Farrell Monaco

Ancient Recipes, Classes and Retreats, Edible Archaeology, The Old-School Kitchen, Uncategorized

The Old School Kitchen: Online Summer Camp (2020)

July 2, 2020 by Farrell Monaco 5 comments

Are you ready for the summer? Are you ready for the good times? Chin up, good readers! Just because COVID-19 has limited our travel and stolen our summer holidays out from under us doesn’t mean that we can’t embark on some culinary adventures together and learn about Classical Mediterranean food archaeology in the process! Dry those tears, pistores, because Summer Camp is in session at The Old School Kitchen and YOU are invited!

Symilus' Aged Goat Cheese and Garlic Moretum with Flatbread

Ancient Recipes, Articoli in Italiano, Edible Archaeology, Italy, Vegetarian

Archeologia Edibile: Formaggio di Capra Stagionato e Moretum all’Aglio con Schiacciata di Symilus

June 28, 2020 by Farrell Monaco 2 comments

Un’antica ricetta romana per un pasto fatto in casa di un contadino come ben descritto in una poesia dell’Appendice Vergiliana.

Bread, Documentary, Russia, Videos

The Riddles of Bread: The Most Compelling Hypotheses. (In Russian for RENTV)

June 19, 2020 by Farrell Monaco 0 comments

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Baking with the Greeks: Demeter's Daughter

Ancient Recipes, Artículos en Español, Bread, Edible Archaeology, Greece, Uncategorized

Horneando con los griegos: La hija de Deméter

June 13, 2020 by Farrell Monaco 1 comment

Explora una de las muchas formas y simbologías relacionadas con el pan griego antiguo con ‘La hija de Deméter’: una receta para una barra de pan de 2.000 años de antigüedad que se asemeja a un trirreme griego. ¡Velocidad de ataqueeeee!

Kneaded Rissole of Spelt and Fava Beans with a Caraway and Red Wine Reduction | Tavola Mediterranea

Edible Archaeology, Greece, Italy

The Mediterranean Triad: Kneaded Rissole of Spelt and Fava Beans with a Red Wine Oenogarum

June 3, 2020 by Farrell Monaco 0 comments

Taste the Mediterranean Triad with this 2,500-year-old ancient Graeco-Roman recipe for a kneaded rissole of spelt-dough and boiled beans, fried crackly and gold in boiling oil and served with a homemade red wine oenogarum.

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.

Edible Archaeology: Symilus’ Aged Goat Cheese and Garlic Moretum with Flatbread

Edible Archaeology: Gingerbread Cuneiform Tablets

Curse like a Roman: The COVID Curse Tablet Rolling Pin

Scaglia Malefici come i Romani: La Tavoletta Matterello con Maledizione contro il COVID

Archeologia Edibile: Tavolette Cuneiformi di Pan di Zenzero

Archeologia Edibile: Tavolette Cuneiformi di Pan di Zenzero

‘THE EPIC’ Cuneiform Rolling Pin: The Epic of Gilgamesh – Column 5

Lievito Madre alle Cicerchie di Plinio il Vecchio

Infornando coi Romani – Gli Ingredienti Chiave: Semi di Papavero, Finocchietto e Prezzemolo

Marcus Atillius: The Science Behind the Starter

Pliny the Elder’s Chickling Vetch Sourdough Bread Starter

Bread for the Gods: Pharmakos Barley Cakes with Cheese and Figs

Baking with the Romans: A historical bread-baking class for children

The Old School Kitchen: Online Summer Camp (2020)

Archeologia Edibile: Formaggio di Capra Stagionato e Moretum all’Aglio con Schiacciata di Symilus

Horneando con los griegos: La hija de Deméter

The Mediterranean Triad: Kneaded Rissole of Spelt and Fava Beans with a Red Wine Oenogarum

Baking Bread with the Romans – LIVE! June 6 at 12 noon PST

La Tríada Mediterránea – Uvas, Granos y Aceitunas: Muerte por Defrutum

La Golosità Greco-Romana: Torta al Miele e Formaggio di Capra

Recent Posts

CANCELLED – The Old School Kitchen: From the Etruscan Table to the Roman Banquet (July 5-11, 2020)

2019 in Review: Milestones, Media, Master Classes, and Marathons!

Infornando coi Romani – Gli Ingredienti Chiave: Semi di Papavero, Finocchietto e Prezzemolo

Marcus Atillius: The Science Behind the Starter

Pliny the Elder’s Chickling Vetch Sourdough Bread Starter

Bread for the Gods: Pharmakos Barley Cakes with Cheese and Figs

Baking with the Romans: A historical bread-baking class for children

The Old School Kitchen: Online Summer Camp (2020)

Archeologia Edibile: Formaggio di Capra Stagionato e Moretum all’Aglio con Schiacciata di Symilus

The Riddles of Bread: The Most Compelling Hypotheses. (In Russian for RENTV)

Horneando con los griegos: La hija de Deméter

The Mediterranean Triad: Kneaded Rissole of Spelt and Fava Beans with a Red Wine Oenogarum

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2019 Winner of the John Wacher Dissertation Prize in Roman Studies (University of Leicester)

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tavolamediterranea

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2019 Winner of the John Wacher Dissertation Prize in Roman Studies (University of Leicester)