In North American or northern European settings, those who observe Easter will feast with friends and family on the evening of Easter Sunday, following a long Lenten fast. And this is generally when the festivities and Easter contemplations end. Not in Italy, however. On Easter Monday, it’s as if they have chosen to celebrate the resurrection of Christ one more time, breaking out Cuddura di Pasqua yet again after the dawn of this new day.
A Pompeii è stato scoperto un nuovo affresco raffigurante una focaccia italiana. L’archeologa culinaria Farrell Monaco propone una ricetta per prepararla e spiega perché non è una pizza.
On 27 June, the Archaeological Park of Pompeii announced that a new fresco depicting a focaccia (an Italian flatbread) had been discovered. In recent years, the site has begun excavating previously unexplored areas of the once bustling town that was buried during the eruption of Mount Vesuvius in 79 CE.
Just a few hours ago, on 27 June 2023, the Archaeological Park of Pompeii announced that a fresco of ‘mensa’ flatbread has been discovered during the ongoing excavations of Insula 10 of Region 9! And I am so excited that I cannot sleep! (…it’s 3:24 am in Malibu).
La scoperta dell’anello di pane carbonizzato a Pompeii ci lascia con molte domande senza risposta, ma un archeologo culinario ha rintracciato le sue radici e identificato la ‘ciambella’ di Pompeii.
Farrell Monaco è una pluripremiata archeologa classica e food-writer la cui ricerca si incentra su cibo, preparazioni gastronomiche, e pane e pasticceria del Mediterraneo di epoca romana. Ha conseguito una Laurea con lode ed un Master con lode presso l’Università di Leichester in Gran Bretagna, ed è attualmente una ricercatrice in procinto di conseguire il Dottorato di Ricerca.
Be the first in your insula to own a Signaculum 79 bread stamp today and tell that pesky pistor where to stick that loaf of spelt!
Eat like a first-century Roman, using recent archaeological discoveries as your guide.
Let’s cook it old school, Baltimore! More details to be announced shortly.
What did the ancient Romans eat and what were their banquets like? Archaeologist Farrell Monaco will talk about what archaeological evidence tells us about Roman foodways, from the most luxurious villas in Pompeii to roadside food stands. Discover how modern food historians re-create ancient recipes, and then sample some for yourself in […]
Vote for Tavola Mediterranea in the Saveur Magazine Blog Awards 2018 and show your support for Experimental Archaeology, Food History and Food Archaeology through public education today! Scroll down to the category ” The Food Obsessive Award: Best Special Interest Blog” and then click the radio button next to Tavola Mediterranea and […]
I don’t know about you but I spend a great deal of time thinking about food. Who doesn’t, really? Food is a central part of my life. I enjoy cooking it, reading about it, writing about it, and photographing it. I eat large meals several times a day, it is […]
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).
