In A.D. 79 the eruption of Mount Vesuvius buried the Roman cities of Pompeii and Herculaneum in ash and pumice, and carbonized many of their organic contents—including the bread in Pompeii’s bakeries. Farrell Monaco, a culinary archaeologist, researched one popular bread’s history and has re-created the recipe.
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!
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.
Saca tus ollas forradas de plomo ¡porque hoy vamos a vivir peligrosamente como los romanos!….. ¡Está bien, sólo bromeaba! Explora el versátil condimento romano ‘asesino’ conocido como Defrutum hecho de uvas prensadas y especias. La historia es mortal… y delicioso!
Make Roman smoked cheese from start-to-finish the same way it was once made in The Velabrum: ancient Rome’s bustling food market district.
Relinquish the ‘relish’, the wine, and the olive oil with this flavour-packed, aromatic 2,000-year-old Roman recipe for a naturally-leavened whole-grain panis quadratus loaf that incorporates poppy seeds, fennel and parsley.
Get the git out with this 2,000-year-old recipe for a fragrant, naturally-leavened Roman bread that incorporates Roman coriander. History is delicious!
Join Roman bread archaeologist, Farrell Monaco, as she delves deeper into the specifics, the ingredients, the techniques and the tools that made Panis Quadratus the most iconic bread made in the Ancient Roman Mediterranean. Archaeology is delicious!
Este artículo también se publica en español aquí: https://tavolamediterranea.com/2020/05/23/la-triada-mediterranea-uvas-granos-y-aceitunas-muerte-por-defrutum/ Good day, coqui! Get out your lead-lined pots because today we’re going to live dangerously just like the Romans!….. Okay, I’m just kidding! Put the lead-lined pot down. Right now. But seriously, folks…. Anyone who’s ever cooked commercially, experimented in their […]
Spring and summer truly are my favourite seasons of the year as it usually involves three of my favourite things: gardening, reading, and recreating Roman foods. Today I’m making a pear soufflé with garum…
About the author:
Farrell Monaco is an award-winning Classical archaeologist and food-writer whose research centers on food, food preparation, and bread in the Roman Mediterranean. She writes regularly on the role of food and food preparation in Roman daily life on her site, Tavola Mediterranea, and publishes in both English and Italian. Farrell has also written exclusively for Atlas Obscura and BBC Travel. Her work has been featured prominently by National Geographic, Popular Science, The Atlantic, the BBC, The Guardian, The Economist, Esquire Magazine, SAPIENS Magazine, Verve Magazine, Saveur Magazine and Milk Street. In November of 2020, Farrell co-produced, wrote and presented a video on the history of the date palm fruit with The Getty Museum (Los Angeles, USA).
