Join culinary archaeologist Farrell Monaco on an educational and culinary journey through Etruscan, Greek, and Roman food archaeology. This exclusive culinary archaeology master class is being held at the historic and palatial Castello di Potentino in Tuscany.
Join culinary archaeologist Farrell Monaco on an educational and culinary journey through Etruscan, Greek, and Roman food archaeology. This exclusive culinary archaeology master class is being held at the historic and palatial Castello di Potentino in Tuscany.
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.
“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 […]
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 celebration of Castello di Potentino’s 20 year legacy of arts, culture, food, wine and archaeology at London’s ‘The Frontline Club’. Guest-chefs to include Farrell Monaco and Avinash Kumar.
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.
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.
Get the git out with this 2,000-year-old recipe for a fragrant, naturally-leavened Roman bread that incorporates Roman coriander. History is delicious!
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.
