Recent Posts

Ancient Recipes, Edible Archaeology, Italy, The Life of Food, Vegan, Vegetarian

Baking Bread with the Romans: Part II – Panis Quadratus

Friends, Romans, Baking Enthusiasts: Lend me your ears! …. Who wants to make Pompeiian Bread? If you do then you’ve come to the right place. Many of us have seen the iconic images of carbonised loaves of bread that were excavated from Pompeii, Herculaneum, and other settlements in the Bay […]

Ancient Recipes, Edible Archaeology, Greece, Italy, The Life of Food, Vegan, Vegetarian

Baking Bread with the Romans: Part I – Pliny the Elder’s Leaven

Give us this day our daily bread — and a good bread starter is what we need to make it. But what’s a bread starter, you say? A bread starter, pasta madre, or levain, is what we have used to make bread for millenia long before active dry (instant granulated) baker’s […]

Ancient Recipes, Edible Archaeology, Italy, The Life of Food, Travel & Tourism, Vegetarian

Tasting Pompeii – Sensory Archaeology and Caupona

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 […]

Torta di Farro 1
Cucina Povera, Italy, The Old-School Kitchen, Vegetarian

Ricotta and Farro Tart – Torta di Ricotta e Farro

Last summer was one of the greatest summers that I’ve ever spent in Rome. I had the pleasure of working at an archaeological site, Monte Testaccio, in Testaccio, excavating and cataloguing thousands of amphorae potsherds with ArchaeoSpain and CEIPAC (University of Barcelona).  More importantly, however, I had the pleasure of working […]