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!
Tag: Roman Bread Recipes
Yup. You read that right. It’s a recipe for an ancient Roman sourdough bread starter made from legumes!
A pestilence is sweeping our land. The gods are pissed. It’s time to take this situation into our own hands with an ancient Greek sacrifice. Be gone, pestilence, be gone!
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Get the git out with this 2,000-year-old recipe for a fragrant, naturally-leavened Roman bread that incorporates Roman coriander. History is delicious!
Give praise to the Roman oven goddess with Mola Salsa: spelt and salt wafers that were made during the annual festival of Fornacalia. All hail Fornax!
Explore the integral role of draft-animals in Roman bread bakeries and one of the many uses for grape must in this 2,000-year-old recipe for a sweet and savoury grape-based bread biscuit.
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!
Salvete Omnes! It’s time to tie the donkey to the quern-stone and roll up our toga sleeves once again… we have some ancient cooking to do! In the weeks to come, we’re going to be looking at some key areas of Roman food resources and this recipe is just the […]
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 […]