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!

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.

Bread in Ancient Rome: An online presentation and bread-making workshop conducted by Farrell Monaco

Archaeology, Classes and Retreats, Edible Archaeology, Italy

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

May 29, 2020 by Farrell Monaco 2 comments

Ancient Recipes, Artículos en Español, Edible Archaeology, Italy, Vegan, Vegetarian

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

May 23, 2020 by Farrell Monaco 0 comments

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!

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

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

May 22, 2020 by Farrell Monaco 0 comments

Il Savillum incontra la Kalitsounia in questa antica ricetta di 2,500 anni fa per una sontuosa torta al formaggio di capra e al miele degna di un banchetto… o di uno spuntino di mezzanotte dopo una turbolenta partita a kottabos!

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

Bread in Ancient Rome: An online presentation and bread-making workshop conducted by Farrell Monaco

May 18, 2020 by Farrell Monaco 0 comments

Join award-winning experimental archaeologist, Farrell Monaco, for a FREE 1 1/2 hour presentation and workshop on bread and bread-making in ancient Rome. Farrell will discuss the archaeology of bread in ancient Rome, sources of evidence, methods of manufacture, form, function and symbolism. Following the introductory presentation, participants will work with Farrell to make their own Panis Quadratus loaves based on her recent research conducted at Pompeii, Italy.

Ancient Recipes, Articoli in Italiano, Bread, Edible Archaeology, Greece

Infornando coi Greci: La Figlia di Demetra

May 8, 2020 by Farrell Monaco 0 comments

Esplora una delle molte forme e simbologie che coinvolgono il pane greco antico con “La Figlia di Demetra”: una ricetta per una pagnotta di 2000 anni fa che è stata modellata per assomigliare a un trireme greco. Velocità di speronamento!

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

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

Preparando il Formaggio coi Romani: Caseus Fumosus Velabrensis (la Caciotta Affumicata del Velabro)

April 27, 2020 by Farrell Monaco 2 comments

Prepariamo il Caseus Fumosus Velabrensis (Caciotta Affumicata del Velabro) come era fatto un tempo al Velabrum: il vivace distretto del mercato del cibo nell’antica Roma.

Dessert, Edible Archaeology, Gluten Free, Historical Cookbooks, Italy, Renaissance

The Old School Kitchen: Scappi’s Chickpea and Chestnut Zeppolle

April 17, 2020 by Farrell Monaco 2 comments

No flour? No problem! Ancient Roman globi evolve into Italian zeppolle in Bartolomeo Scappi’s Renaissance-era recipe for a mouth-watering fritter made of chestnuts, chickpeas, and a kiss of cinnamon and sugar.

Farrell Monaco discusses bread-making in the time of COVID-19

Ancient Recipes, Classes and Retreats, Vegan, Vegetarian, Videos

The Old School Kitchen: 48 Hour Naturally Leavened Bread

March 19, 2020 by Farrell Monaco 2 comments

Join archaeologist Farrell Monaco as she discusses depression-era food smarts and how to make the most of what you have in your pantries to make clever recipes such as the bread recipe in this post. Let’s cook it old school!

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.

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

The Old School Kitchen: Online Summer Camp (2020)

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

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

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

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

Bread in Ancient Rome: An online presentation and bread-making workshop conducted by Farrell Monaco

Infornando coi Greci: La Figlia di Demetra

Preparando il Formaggio coi Romani: Caseus Fumosus Velabrensis (la Caciotta Affumicata del Velabro)

The Old School Kitchen: Scappi’s Chickpea and Chestnut Zeppolle

The Old School Kitchen: From the Etruscan Table to the Roman Banquet (Sept 6 -12, 2020)

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

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!

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

Bread in Ancient Rome: An online presentation and bread-making workshop conducted by Farrell Monaco

Infornando coi Greci: La Figlia di Demetra

Preparando il Formaggio coi Romani: Caseus Fumosus Velabrensis (la Caciotta Affumicata del Velabro)

The Old School Kitchen: Scappi’s Chickpea and Chestnut Zeppolle

The Old School Kitchen: 48 Hour Naturally Leavened Bread

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