Are you curious about how the Roman ‘panis quadratus’ loaf of Pompeii was really made? Do you often find yourself wondering what flour grades were used in ancient Roman commercial bakeries? Do you want to win that bet that you made with your ancient bread-nerd buddies that cord really was used around the perimeter of the loaves during baking? Well, I’ve got good news for you!
Have you ever had an experience when you were out for dinner and a dish was served that, when it hit your palate, sent you reeling on a sensory roller-coaster back to a time and place in your life that was associated with someone that you loved dearly? I have, but I never expected it to happen to me within the sphere of my research. After all, ancient Roman food has nothing to do with my Swedish grandmother and her Ukrainian friends, right?… Wrong.
On 27 June, the Archaeological Park of Pompeii announced that a new fresco depicting a focaccia (an Italian flatbread) had been discovered. In recent years, the site has begun excavating previously unexplored areas of the once bustling town that was buried during the eruption of Mount Vesuvius in 79 CE.
La scoperta dell’anello di pane carbonizzato a Pompeii ci lascia con molte domande senza risposta, ma un archeologo culinario ha rintracciato le sue radici e identificato la ‘ciambella’ di Pompeii.
Join award winning archaeologist and food-writer, Farrell Monaco, for an ancient Roman culinary master class at Eataly Los Angeles! Embark on a journey into the beauty, simplicity, and sophistication of Roman breads, sweets, and pastries. Then explore various types of archaeological, artistic and literary evidence that provide archaeologists with clues as […]
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!
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!
Un’antica ricetta romana per un pasto fatto in casa di un contadino come ben descritto in una poesia dell’Appendice Vergiliana.
Saca tus ollas forradas de plomo ¡porque hoy vamos a vivir peligrosamente como los romanos!….. ¡Está bien, sólo bromeaba! Explora el versátil condimento romano ‘asesino’ conocido como Defrutum hecho de uvas prensadas y especias. La historia es mortal… y delicioso!
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!
Good day, good coqui! Are you ready to drop everything that you’re doing right now to work on something that is far more important than taxes and way more delicious than that boring old salad you’re about to make? Because I know I am. Taxes be gone! The kitchen calls […]
Let’s cook it old school, Baltimore! More details to be announced shortly.
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).
