Amici, Romani: Vi presento: Marcus Attilius, il gladiatore. Un improbabile eroe in cerca di riscatto… che si ciba di legumi e orzo, proprio come tutti gli altri gladiatori nell’antica Roma. Non sarà contenuto!
Yup. You read that right. It’s a recipe for an ancient Roman sourdough bread starter made from legumes!
Hey good looking! Whatcha got cooking? How’s about cooking up ancient bread with me?… There has been a particular theme that has consistently presented itself during my research this summer, and it’s called ‘continuity’. In archaeology, continuity is a term used to connote the unbroken or consistent existence, operation, or […]
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!
“Sunt quaedam regiones, in quibus vini ideoque etiam aceti penuria est. Itaque hoc eodem tempore ficus viridis quam maturissima legenda est, utique si iam pluviae incesserunt, et propter imbres in terram decidit: quae cum sublecta est, in dolium vel in amphoras conditur, et ibi sinitur fermentari: deinde cum exacuit, et […]
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 […]
Okay, before I even start with a brief historical introduction to this recipe I am going to start by telling you to take a deep breath and open your minds and hearts to potatoes on pizza. First of all, as North Americans or Britons or anyone else that lives outside […]
When I think of potatoes I think of comfort food: warm, soft heaps of boiled and buttered mash meant to stick to the ribs and keep us warm through the winter. The potato has long been looked at as a dull but comforting side-dish with little flavour that is best […]
The delightful pattypan: Not as popular as zucchini but twice as cute! I know it’s summertime when I start to see pattypans popping up at the farmers’ markets. And when they do, I snap them up. The texture and flavour of this squash is far superior to any other and […]
Oh the humble, simple lentil. Small, nondescript and bland, this legume has always been a bit-player on the stage who rarely gets a chance to strut and fret his hour in the spotlight. Lentils may be a tad dull and bland, but they are inexpensive, filling, nutritious and very easy to make. […]
This recipe is for the popular, and incredibly tasty, Italian Christmas fruit-bread: Panettone. These fruit breads are not only simple to make, they also make great Christmas projects for the children and a terrific gift for friends and family. The history of Panettone itself is a varied one: This popular […]
This recipe is a smaller take on the popular Italian Christmas fruit-bread, Panettone. Mini Panettone, or Panettoncino if you want to be linguistically correct!