Tavola Mediterranea

Tag: panis quadratus

Articoli in Italiano, Edible Archaeology, Italy, The Old-School Kitchen, Vegan, Vegetarian

Infornando coi Romani – Gli Ingredienti Chiave: Semi di Papavero, Finocchietto e Prezzemolo

September 25, 2020 by Farrell Monaco 2 comments

Abbandona la salsa, il vino e l’olio d’oliva con questa ricetta antica romana aromatica e saporita per una pagnotta di Panis Quadratus integrale a lievitazione naturale che incorpora semi di papavero, finocchio e prezzemolo. Squisito!

Baking Bread with the Romans – LIVE! June 6 at 12 noon PST

June 6, 2020 by Farrell Monaco 0 comments

Join award-winning experimental archaeologist, Farrell Monaco, for a FREE 1 1/2 hour presentation and workshop on bread and bread-making in ancient Rome. Farrell will discuss the archaeology of bread in ancient Rome, sources of evidence, methods of manufacture, form, function and symbolism. Following the introductory presentation, participants will work with Farrell to make their own Panis Quadratus loaves based on her recent research conducted at Pompeii, Italy, which will be detailed fully in her forthcoming publication on the subject. Registrants will also be entered to win a custom Panis Quadratus wheel press and a Pompeian linen bread bag, made by My Bukuro.

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.

Panis Quadratus | Panis Siligineus Recipe

Ancient Recipes, Edible Archaeology, Italy, Vegan, Vegetarian

Baking Bread with the Romans: Part III – The Panis Strikes Back

June 14, 2018 by Farrell Monaco 39 comments

Join Roman bread archaeologist, Farrell Monaco, as she delves deeper into the specifics, the ingredients, the techniques and the tools that made Panis Quadratus the most iconic bread made in the Ancient Roman Mediterranean. Archaeology is delicious!

Ancient Recipes, Classes and Retreats, Edible Archaeology

Edible Archaeology Cooking Class: Baking Bread with the Romans (Rome, Italy)

January 13, 2018 by Farrell Monaco 0 comments

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. 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.