Tavola Mediterranea

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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!

Farrell Monaco and Rafaelle Cirillo of Tavola Mediterranea

Classes and Retreats, Edible Archaeology, Italy, The Old-School Kitchen, Travel & Tourism, United Kingdom, United States

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December 5, 2020 by Farrell Monaco 0 comments

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.

Christmas, Italy, Just For Fun, Tavola Shop

Curse like a Roman: The COVID Curse Tablet Rolling Pin

November 13, 2020 by Farrell Monaco 0 comments

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.

Pliny the Elder's Chickling Vetch Sourdough Bread Starter | Tavola Mediterranea

Articoli in Italiano, Edible Archaeology, Italy, Vegan, Vegetarian

Lievito Madre alle Cicerchie di Plinio il Vecchio

October 9, 2020 by Farrell Monaco 0 comments

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!

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 2 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 12 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.

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.

Baking with the Romans – The Key Ingredients: Poppy Seed, Fennel and Parsley

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

Dulcia Domestica | Date Night with Farrell Monaco and The Getty Museum

Making Cheese with the Romans: Caseus Fumosus Velabrensis (Smoked Velabran Cheese)

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

Reconstructing the Menu of a Pub in Ancient Pompeii

Dulcia Domestica | Date Night with Farrell Monaco and The Getty Museum

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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

Recent Posts

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

About Us / Contact

Curse like a Roman: The COVID Curse Tablet Rolling Pin

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

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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)