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.
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.