Tag: Pompeii

Cuddura cu' l'ova
Bread, Christianity, Easter, Greece, Italy, Mediterranean, Pompeii, Sicily

Cuddura di Pasqua: Italian Easter bread that is also consumed on Easter Monday

In North American or northern European settings, those who observe Easter will feast with friends and family on the evening of Easter Sunday, following a long Lenten fast. And this is generally when the festivities and Easter contemplations end. Not in Italy, however. On Easter Monday, it’s as if they have chosen to celebrate the resurrection of Christ one more time, breaking out Cuddura di Pasqua yet again after the dawn of this new day.

Farrell Monaco and Rafaelle Cirillo of Tavola Mediterranea
Edible Archaeology, Education, Experimental Archaeology, Pompeii, Travel & Tourism

Chi Siamo

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.

Pompeiian Feast
Classes and Retreats, Edible Archaeology

Boshell Lecture and Feast: Dining with the Romans

What did the ancient Romans eat and what were their banquets like? Archaeologist Farrell Monaco will talk about what archaeological evidence tells us about Roman foodways, from the most luxurious villas in Pompeii to roadside food stands. Discover how modern food historians re-create ancient recipes, and then sample some for yourself in […]