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.
Be the first in your insula to own a Signaculum 79 bread stamp today and tell that pesky pistor where to stick that loaf of spelt!
In A.D. 79 the eruption of Mount Vesuvius buried the Roman cities of Pompeii and Herculaneum in ash and pumice, and carbonized many of their organic contents—including the bread in Pompeii’s bakeries. Farrell Monaco, a culinary archaeologist, researched one popular bread’s history and has re-created the recipe.
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!
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.
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.
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!
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).
