Bread

Cuddura cu' l'ova
Bread, Christianity, Easter, Greece, Italy, Mediterranean, Pompeii, Sicily

Cuddura di Pasqua: Italian Easter bread that is also consumed on Easter Monday

In North American or northern European settings, those who observe Easter will feast with friends and family on the evening of Easter Sunday, following a long Lenten fast. And this is generally when the festivities and Easter contemplations end. Not in Italy, however. On Easter Monday, it’s as if they have chosen to celebrate the resurrection of Christ one more time, breaking out Cuddura di Pasqua yet again after the dawn of this new day.

Farrell Monaco National Geographic Roman Bread Experimental Archaeology
Ancient Recipes, Bread, Experimental Archaeology, Italy, Pompeii

Re-creating 2,000-year-old bread found in Pompeii, post-Vesuvius

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.