Tag: recipes

Ancient Recipes, Classes and Retreats, Edible Archaeology

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

BOOKING FOR SUMMER 2019! CHECK THIS PAGE IN JANUARY OF 2019 TO SEE WHEN DATES ARE ADDED OR JOIN THE EMAIL LIST TO BE NOTIFIED WHEN DATES ARE CONFIRMED BY EMAILING: info@tavolamediterranea.com Explore the history of Roman bread-making with experimental archaeologist and food-writer, Farrell Monaco, this summer in Rome, Italy. […]

Tracta and Pisam Vitellianam (Vitellian Beans with Farro Rusks)
Ancient Recipes, Edible Archaeology, Italy, The Life of Food, Vegetarian

Tracta et Fabam Vitellianam (Vitellian Beans with Farro Rusks)

Salvete Amici! Non semper erit aestas….It will not always be summer. Alas, winter is coming…. just like it always does. And just like that we’ll put the bathing suits and flip-flops away for another year and get out our woolens and fire-wood instead. But that’s okay! Because good things come […]

Ancient Recipes, Edible Archaeology, Italy, The Life of Food, Vegan, Vegetarian

Baking Bread with the Romans: Part II – Panis Quadratus

Friends, Romans, Baking Enthusiasts: Lend me your ears! …. Who wants to make Pompeiian Bread? If you do then you’ve come to the right place. Many of us have seen the iconic images of carbonised loaves of bread that were excavated from Pompeii, Herculaneum, and other settlements in the Bay […]

Ancient Recipes, Edible Archaeology, Greece, Italy, The Life of Food, Vegan, Vegetarian

Baking Bread with the Romans: Part I – Pliny the Elder’s Leaven

Give us this day our daily bread — and a good bread starter is what we need to make it. But what’s a bread starter, you say? A bread starter, pasta madre, or levain, is what we have used to make bread for millenia long before active dry (instant granulated) baker’s […]