Farrell Monaco è una pluripremiata archeologa classica e food-writer la cui ricerca si incentra su cibo, preparazioni gastronomiche, e pane e pasticceria del Mediterraneo di epoca romana. Ha conseguito una Laurea con lode ed un Master con lode presso l’Università di Leichester in Gran Bretagna, ed è attualmente una ricercatrice in procinto di conseguire il Dottorato di Ricerca.
Farrell Monaco and Raffaele Cirillo of Tavola Mediterranea bring the archeology, imagery, customs, and flavours of Ancient Rome to the modern table via publishing, public education, immersive experiences and culinary master class events in Italy, the UK and the USA.
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.
A Culinary Retreat Exploring Ancient Etruscan and Roman Food Culture In The Heart of Tuscany Join food archaeologist, Farrell Monaco, and visual story-teller, Saghar Setareh, for a 5-day live-in edible archaeology master class at a palatial medieval castle hidden in a valley in the Tuscan countryside as they explore the […]
This summer I had the privilege of working on the Pompeii Food & Drink Project (PFaDP) for its final field season. For those who are not familiar with the project, Dr. Betty-Jo Mayeske and a team of archaeologists and historians have been painstakingly working at Pompeii (Pompei, Italy) for 17 […]
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor and it was eating and cooking in Ravello, Italy, that taught me this. The Amalfi Coast isn’t just home to beaches, sun […]
To see the Amalfi Coast for the first time is absolutely breathtaking; the colour of the sky and the sea seems that much bluer there than it does anywhere else in the world. The sun seems to set with such majesty over the Tyrrhenian Sea, and the sound of cathedral […]
A Week in Ravello – Ricotta Ravioli with Lemon Brown Butter Sauce
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor and it was eating and cooking in Ravello, Italy that taught me this. The Amalfi Coast isn’t just home to beaches, sun […]
The culinary use of lemons is often limited to garnishes, desserts or liqueurs. But this citrus fruit can do so much more than simply flavour water and liquor and it was eating and cooking in Ravello, Italy that taught me this. The Amalfi Coast isn’t just home to beaches, sun […]
About the author:
Farrell Monaco is an award-winning Classical archaeologist and food-writer whose research centers on food, food preparation, and bread in the Roman Mediterranean. She writes regularly on the role of food and food preparation in Roman daily life on her site, Tavola Mediterranea, and publishes in both English and Italian. Farrell has also written exclusively for Atlas Obscura and BBC Travel. Her work has been featured prominently by National Geographic, Popular Science, The Atlantic, the BBC, The Guardian, The Economist, Esquire Magazine, SAPIENS Magazine, Verve Magazine, Saveur Magazine and Milk Street. In November of 2020, Farrell co-produced, wrote and presented a video on the history of the date palm fruit with The Getty Museum (Los Angeles, USA).
