On 27 June, the Archaeological Park of Pompeii announced that a new fresco depicting a focaccia (an Italian flatbread) had been discovered. In recent years, the site has begun excavating previously unexplored areas of the once bustling town that was buried during the eruption of Mount Vesuvius in 79 CE.
Just a few hours ago, on 27 June 2023, the Archaeological Park of Pompeii announced that a fresco of ‘mensa’ flatbread has been discovered during the ongoing excavations of Insula 10 of Region 9! And I am so excited that I cannot sleep! (…it’s 3:24 am in Malibu).
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.
What did bread from ancient Pompeii taste like? Farrell Monaco knows. The experimental archaeologist replicates ancient technologies and specific ingredients, even growing her own starters, to bring to life the breads that ancient Pompeiians would have eaten. But recreating the bread goes beyond culinary curiosity—baking it is a way to understand how one simple food item can bring people together, a practice that resonates today, even as it did once in Pompeii.
Perché a volte un biscotto richiede la scrittura antica assira!
Join archaeologist and University of Leicester alumna, Farrell Monaco, to find out about bread and bakeries in ancient Rome, and then learn how to make a 2,000-year old Roman bread recipe as described by Cato the Elder.
Un’antica ricetta romana per un pasto fatto in casa di un contadino come ben descritto in una poesia dell’Appendice Vergiliana.
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!
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.
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!
“On a balmy, starlit night more than 40 people are seated at a table that runs the length of the inner courtyard of Castello di Potentino, a medieval castle in southern Tuscany. Through openings in the wall you can glimpse the slopes of Monte Amiata. The mountain was sacred to […]
This event has been cancelled due to the Coronavirus pandemic and associated health and safety precautions and travel restrictions. “On a balmy, starlit night more than 40 people are seated at a table that runs the length of the inner courtyard of Castello di Potentino, a medieval castle in southern […]
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).
