Tavola Mediterranea

Ancient Recipes, Edible Archaeology, Italy, Vegan, Vegetarian

Bread for the Gods: Mola Salsa

February 7, 2019 by Farrell Monaco 1 comment

Happy Fornacalia, everyone! Forna…what?! Okay, calm down. First things first: get your mind out of the gutter. I’m not writing about some Roman hanky-panky party… this post is about the most important Roman festival of the year, in my humble opinion: Fornacalia — the Roman festival of bread and ovens! […]

Classes and Retreats, Edible Archaeology

The Old School Kitchen: Dining with the Romans – The Walters Museum (Baltimore, Maryland)

January 23, 2019 by Farrell Monaco 0 comments

Let’s cook it old school, Baltimore! More information coming shortly.

Ancient Recipes, Italy, Uncategorized, Vegan, Vegetarian

The Mediterranean Triad – Grapes, Grains and Olives: Cato’s Olives in Brine

August 30, 2018 by Farrell Monaco 0 comments

Good day, good readers! Summer is drawing to a close, the days are slowly getting cooler, and the season of sweaters is just around the corner! While it brings tears to my eyes to say goodbye to Italy for another summer well spent… there’s something wonderful awaiting us in the […]

Archaeology, Feature Articles, Food, Food Frescoes, Identity

We Are What We Eat: How the Archaeology of Food Conveys Expression of Identity

August 25, 2018 by Farrell Monaco 0 comments

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 […]

Panis Quadratus | Panis Siligineus Recipe

Ancient Recipes, Edible Archaeology, Italy, Vegan, Vegetarian

Baking Bread with the Romans: Part III – The Panis Strikes Back

June 14, 2018 by Farrell Monaco 19 comments

Salvete Pistores! Good day from Rome! I hope you like rabbit holes because we’re about to go down a deep one. It’s time to revisit the Panis Quadratus, the Pompeian bread that has been represented so beautifully and frequently in the archaeological records at Pompeii and Herculaneum. Most of us […]

Ancient Recipes, Edible Archaeology, Italy, Vegan, Vegetarian

The Mediterranean Triad – Grapes, Grains and Olives: Death by Defrutum

May 17, 2018 by Farrell Monaco 4 comments

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 home kitchens, or conjured up their own home-made recipes […]

Classes and Retreats, Edible Archaeology, Italy

Culinary Retreat: Farrell Monaco at Terroir Symposium – Tuscany (November 2018)

April 26, 2018 by Farrell Monaco 0 comments

Who wants to run away to Tuscany in November? Join Farrell Monaco and several chefs, farmers, historians, and archaeologists from all over the world as they run away and converge on the beautiful Castello di Potentino for a food symposium that celebrates the history, culture and agriculture of Tuscany. Farrell […]

Apicius' Pear Patina (Photo by Farrell Monaco)

Ancient Recipes, Edible Archaeology, Italy, Vegetarian

Apicius’ Pear Patina with Honey Fritters

April 6, 2018 by Farrell Monaco 2 comments

Good day, good readers and a happy April to you! Spring has sprung! The dawn of a new summer is just around the corner and many of us are starting to crawl out of a long winter’s hibernation, wrapping up a year of income taxes (yuck!), and getting ready for […]

Ancient Recipes, Edible Archaeology, Italy, Just For Fun

Vatia’s Fig-Stuffed Pastry Piglets

April 5, 2018 by Farrell Monaco 5 comments

Good day, good readers and a happy April to you! Spring has sprung! The dawn of a new summer is just around the corner and many of us are starting to crawl out of a long winter’s hibernation, wrapping up a year of income taxes (yuck!), and getting ready for […]

The Mediterranean Triad – Grapes, Grains and Olives: Apicius’ Passum-Braised Pork Shoulder with Grape Must Cakes

Baking Bread with the Romans: Part IV – Cato’s Grape Must Cakes

Boshell Lecture and Feast: Dining with the Romans

Columella’s Fig Vinegar

Vote for Tavola in the Saveur Magazine Blog Awards 2018!

Bread for the Gods: Mola Salsa

The Old School Kitchen: From the Etruscan Table to the Roman Banquet

The Old School Kitchen: Dining with the Romans – The Walters Museum (Baltimore, Maryland)

The Mediterranean Triad – Grapes, Grains and Olives: Apicius’ Passum-Braised Pork Shoulder with Grape Must Cakes

Baking Bread with the Romans: Part IV – Cato’s Grape Must Cakes

Boshell Lecture and Feast: Dining with the Romans

Columella’s Fig Vinegar

Baking Bread with the Romans: Part III – The Panis Strikes Back

The Mediterranean Triad – Grapes, Grains and Olives: Death by Defrutum

Culinary Retreat: Farrell Monaco at Terroir Symposium – Tuscany (November 2018)

Apicius’ Pear Patina with Honey Fritters

Vatia’s Fig-Stuffed Pastry Piglets

The Mediterranean Triad – Grapes, Grains and Olives: Polentam (Pulmentum)

The Mediterranean Triad – Grapes, Grains and Olives: Epityrum and Flatbread

The Old School Kitchen: From the Etruscan Table to the Roman Banquet

Recent Posts

The Old School Kitchen: From the Etruscan Table to the Roman Banquet

Bread for the Gods: Mola Salsa

The Old School Kitchen: Dining with the Romans – The Walters Museum (Baltimore, Maryland)

The Mediterranean Triad – Grapes, Grains and Olives: Cato’s Olives in Brine

We Are What We Eat: How the Archaeology of Food Conveys Expression of Identity

Baking Bread with the Romans: Part III – The Panis Strikes Back

The Mediterranean Triad – Grapes, Grains and Olives: Death by Defrutum

Culinary Retreat: Farrell Monaco at Terroir Symposium – Tuscany (November 2018)

Apicius’ Pear Patina with Honey Fritters

Vatia’s Fig-Stuffed Pastry Piglets

Farrell Monaco

Instagram

Recent Posts

Follow us

Farrell Monaco

Instagram