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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!

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!

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!

Ancient Recipes, Archaeology, Classes and Retreats, Edible Archaeology, Etruria, Greece, Italy, Rome, The Old-School Kitchen, Travel Cooking, Workshops

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

February 3, 2020 by Farrell Monaco 2 comments

“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 Tuscany. Through openings in the wall you can glimpse the slopes of Monte Amiata. The mountain was sacred to […]

Ancient Recipes, Archaeology, Classes and Retreats, Edible Archaeology, Etruria, Greece, Italy, Rome, The Old-School Kitchen, Travel & Tourism, Workshops

CANCELLED – The Old School Kitchen: From the Etruscan Table to the Roman Banquet (May 31-June 6, 2020)

January 31, 2020 by Farrell Monaco 0 comments

Join food archaeologist, Farrell Monaco for a 5-day live-in edible archaeology master class at the palatial Castello di Potentino, a medieval castle hidden in a valley in the Tuscan countryside, as we explore the food history and archaeology of Etruria, Magna Graecia, and Rome from 800 BC to the Imperial Roman Era (AD 476). May 31- June 6, 2020 – Monte Amiata (Tuscany), Italy.

Cuneiform Gingerbread Rolling Pin | Tavola Mediterranea

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Bake like a Babylonian: Cuneiform Gingerbread Rolling Pin — The Cadillac

December 19, 2019 by Farrell Monaco 0 comments

It’s Christmas in Mesopotamia! Bake like a Babylonian and make the internet’s most popular holiday season biscuit with this custom-designed cuneiform gingerbread rolling pin exclusively available through Tavola Mediterranea.

Edible Archaeology, Just For Fun, Mesopotamia (Iraq), The Old-School Kitchen, Tools and Technologies

‘THE EPIC’ Cuneiform Rolling Pin: The Epic of Gilgamesh

December 5, 2019 by Farrell Monaco 0 comments

‘THE EPIC’ Cuneiform Rolling Pin: The Epic of Gilgamesh. Bring a bit of Babylonia to the holiday table this December and produce the world’s earliest known surviving work of literature in gingerbread. C’mon, Enkidu, it’ll be totally epic!

Classes and Retreats, The Old-School Kitchen

The Old School Kitchen: Bread in Ancient Rome – Trinity College Dublin – 29 Nov 2019

November 22, 2019 by Farrell Monaco 0 comments

Let’s talk Roman bread at Trinity College Dublin! Farrell Monaco will be presenting a lecture for the Trinity College Dublin Classics Society on November 29th at 6 pm. Venue TBA. From more info see the Facebook event page at: https://www.facebook.com/events/554479661775359/ or email Emma at: classical@csc.tcd.ie

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

Baking with the Greeks: Demeter’s Daughter

Edible Archaeology: Gingerbread Cuneiform Tablets

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

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

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)

CANCELLED – The Old School Kitchen: From the Etruscan Table to the Roman Banquet (May 31-June 6, 2020)

‘THE EPIC’ Cuneiform Rolling Pin: The Epic of Gilgamesh

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

Bake like a Babylonian: Cuneiform Gingerbread Rolling Pin

Baking with the Greeks: Demeter’s Daughter

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

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!

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

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

The Old School Kitchen: 48 Hour Naturally Leavened Bread

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 (May 31-June 6, 2020)

Bake like a Babylonian: Cuneiform Gingerbread Rolling Pin — The Cadillac

‘THE EPIC’ Cuneiform Rolling Pin: The Epic of Gilgamesh

The Old School Kitchen: Bread in Ancient Rome – Trinity College Dublin – 29 Nov 2019

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