Relinquish the ‘relish’, the butter, the olive oil with this flavour-packed, aromatic 2,000-year-old Roman recipe for a naturally-leavened whole-grain bread that incorporates poppy seeds, fennel and parsley.
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.
