Tasting the Culinary History of the Mediterranean, One Dish at a Time.
Salvete Pistores! Good day from Rome! I hope you like rabbit holes because we’re about to go down a deep one. It’s time to revisit the Panis Quadratus, the Pompeian bread that has been represented so beautifully and frequently in the archaeological records at Pompeii and Herculaneum. Most of us […]
Ongoing. Please email: info@tavolamediterranea.com to inquire. Explore the history of Roman bread-making with experimental archaeologist and food-writer, Farrell Monaco, this summer in Rome, Italy. Join Farrell Monaco for a day of touring and recreating the culinary history of ancient Rome. Spend the morning touring the ancient bakeries, granaries and eateries […]
About the author: Farrell Monaco is a lover of archaeology, travel, cooking, dogs, books, bread and baths… and not necessarily in that order.
Farrell is a member of EXARC, the Society for American Archaeology, and currently sits on the SAA Media Relations Committee.