Tavola Mediterranea

Vegetarian

Symilus' Aged Goat Cheese and Garlic Moretum with Flatbread

Ancient Recipes, Edible Archaeology, Italy, Vegetarian

Archeologia Edibile: Formaggio di Capra Stagionato e Moretum all’Aglio con Schiacciata di Symilus

June 28, 2020 by Farrell Monaco 2 comments

Un’antica ricetta romana per un pasto fatto in casa di un contadino come ben descritto in una poesia dell’Appendice Vergiliana.

Ancient Recipes, Artículos en Español, Edible Archaeology, Italy, Vegan, Vegetarian

La Tríada Mediterránea – Uvas, Granos y Aceitunas: Muerte por Defrutum

May 23, 2020 by Farrell Monaco 0 comments

Saca tus ollas forradas de plomo ¡porque hoy vamos a vivir peligrosamente como los romanos!….. ¡Está bien, sólo bromeaba! Explora el versátil condimento romano ‘asesino’ conocido como Defrutum hecho de uvas prensadas y especias. La historia es mortal… y delicioso!

Ancient Recipes, Articoli in Italiano, Dessert, Edible Archaeology, Greece, Italy, Vegetarian

La Golosità Greco-Romana: Torta al Miele e Formaggio di Capra

May 22, 2020 by Farrell Monaco 0 comments

Il Savillum incontra la Kalitsounia in questa antica ricetta di 2,500 anni fa per una sontuosa torta al formaggio di capra e al miele degna di un banchetto… o di uno spuntino di mezzanotte dopo una turbolenta partita a kottabos!

Making Cheese with the Romans: Caseus Fumosus Velabrensis (Smoked Velabran Cheese)

Ancient Recipes, Articoli in Italiano, Cheese, Edible Archaeology, Italy, Uncategorized, Vegetarian

Preparando il Formaggio coi Romani: Caseus Fumosus Velabrensis (la Caciotta Affumicata del Velabro)

April 27, 2020 by Farrell Monaco 2 comments

Prepariamo il Caseus Fumosus Velabrensis (Caciotta Affumicata del Velabro) come era fatto un tempo al Velabrum: il vivace distretto del mercato del cibo nell’antica Roma.

Farrell Monaco discusses bread-making in the time of COVID-19

Ancient Recipes, Classes and Retreats, Vegan, Vegetarian, Videos

The Old School Kitchen: 48 Hour Naturally Leavened Bread

March 19, 2020 by Farrell Monaco 2 comments

Join archaeologist Farrell Monaco as she discusses depression-era food smarts and how to make the most of what you have in your pantries to make clever recipes such as the bread recipe in this post. Let’s cook it old school!

Ancient Recipes, Cheese, Edible Archaeology, Italy, Uncategorized, Vegetarian

Making Cheese with the Romans: Caseus Fumosus Velabrensis (Smoked Velabran Cheese)

November 22, 2019 by Farrell Monaco 9 comments

Make Roman smoked cheese from start-to-finish the same way it was once made in The Velabrum: ancient Rome’s bustling food market district.

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.

Roman Git Bread Recipe | Tavola Mediterranea

Ancient Recipes, Edible Archaeology, Italy, Vegan, Vegetarian

Baking with the Romans – The Key Ingredients: Git.

August 16, 2019 by Farrell Monaco 4 comments

That’s right, folks. It’s time to get the git out. Recently, I have been delving deeper into the archaeological and documentary records, looking for evidence of the many weird and wonderful ingredients that are incorporated into Roman breads, as this is an integral (and achievable) aspect in exploring the sensory […]

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 […]

Ancient Greek Choirinas Goat-Cheese Honey Cake | Tavola Mediterranea

Ancient Recipes, Dessert, Edible Archaeology, Vegetarian

The Graeco-Roman Sweet Tooth: Goat-Cheese Honey Cake

August 3, 2019 by Farrell Monaco 7 comments

Savillum meets Kalitsounia in this 2,500-year-old recipe for a sumptuous goat-cheese and honey cake fit for a banquet…. or for a midnight snack following a raucous game of kottabos!

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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