As featured in this month’s issue of National Geographic! Join award-winning culinary archaeologist, Farrell Monaco, for a two-part sensory journey into the world of Roman leavened breads and bread starters. Let’s cook it old school!
In A.D. 79 the eruption of Mount Vesuvius buried the Roman cities of Pompeii and Herculaneum in ash and pumice, and carbonized many of their organic contents—including the bread in Pompeii’s bakeries. Farrell Monaco, a culinary archaeologist, researched one popular bread’s history and has re-created the recipe.