Tavola Mediterranea

Bread

Ancient Recipes, Bread, Edible Archaeology, Greece, Italy

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

July 24, 2020 by Farrell Monaco 8 comments

A pestilence is sweeping our land. The gods are pissed. It’s time to take this situation into our own hands with an ancient Greek sacrifice. Be gone, pestilence, be gone!

Bread, Documentary, Russia, Videos

The Riddles of Bread: The Most Compelling Hypotheses. (In Russian for RENTV)

June 19, 2020 by Farrell Monaco 0 comments

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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!

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!

Ancient Recipes, Bread, Edible Archaeology, Greece, Uncategorized

Baking with the Greeks: Demeter’s Daughter

September 12, 2019 by Farrell Monaco 12 comments

Quest’articolo è tradotto in italiano qui: https://tavolamediterranea.com/2019/09/12/kore-bread/ Este artículo también está traducido al español aquí: https://tavolamediterranea.com/2020/06/13/horneando-con-los-griegos-la-hija-de-demeter/ The following post contains some naughty words, references to potentially naughty activities, and depictions of battle violence taking place on top of loaves of bread. Viewer discretion is advised. There are many things in […]

Ancient Recipes, Bread, Edible Archaeology, Italy, The Old-School Kitchen, Vegan, Vegetarian

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

August 30, 2019 by Farrell Monaco 12 comments

Relinquish the ‘relish’, the wine, and the olive oil with this flavour-packed, aromatic 2,000-year-old Roman recipe for a naturally-leavened whole-grain panis quadratus loaf that incorporates poppy seeds, fennel and parsley.

Taralli Pugliesi Recipe | Tavola Mediterranea

Ancient Recipes, Bread, Edible Archaeology, Greece, Puglia, Vegan, Vegetarian

Bread for the Gods: Taralli Pugliesi

August 9, 2019 by Farrell Monaco 7 comments

Hey good looking! Whatcha got cooking? How’s about cooking up ancient bread with me?… There has been a particular theme that has consistently presented itself during my research this summer, and it’s called ‘continuity’. In archaeology, continuity is a term used to connote the unbroken or consistent existence, operation, or […]

Prosphoro: Greek Orthodox Eucharistic Bread

Ancient Recipes, Bread, Edible Archaeology, Greece, The Old-School Kitchen, Uncategorized, Vegan, Vegetarian

Baking with the Greeks: Prosphora

May 4, 2019 by Farrell Monaco 11 comments

Hey, good looking! Whatcha got cooking? So… I took a break this week from preparing for this summer’s presentations and cooking workshops in Italy to get back into the kitchen where I could indulge in what I call ‘procrastibaking‘. This sometimes happens when I have a writing deadline or lot […]

Italian Country Bread Recipe from Tavola Mediterranea

Ancient Recipes, Bread, Italy, The Old-School Kitchen, Vegetarian

Italian Country Bread made with Starter (Pasta Madre)

September 9, 2016 by Farrell Monaco 0 comments

We all need to understand one basic thing in life: there’s no need to ever buy bread from the shops when you know how to make your own. It’s very easy to make a nice loaf of bread and it should never cost you more than $1 when you add up […]

Bread, France, The Old-School Kitchen, Vegan, Vegetarian

French Sourdough Bread

January 3, 2016 by Farrell Monaco 17 comments

First of all, we all need to understand one basic thing: there’s no need to ever buy bread from the shops when you know how to make your own. It’s very easy to make a nice loaf of bread and it should never cost you more than $1 when you add up […]

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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