A discovery of a carbonised bread-ring leaves us with many unanswered questions, but one culinary archaeologist has traced its roots and recreated its recipe. It was shortly after midday when the baker stepped out of the front door of his shop onto a small side street. He needed fresh air and […] The post Arculata: The bread that survived Pompeii appeared first on Tavola Mediterranea .
Roman Empire by Train is Now Airing on Channel 4 Last summer, I had the pleasure of joining Professor Alice Roberts for an episode of Channel 4’s binge-worthy TV show, Roman Empire by Train. Filmed in Turin, our conversation explored one of the most fundamental foods of the ancient world: […] The post Feature on Roman Empire by Train with Alice Roberts appeared first on Tavola Mediterranea .
Our 2025 Pompeii Master Class at The Old School Kitchen came to a close on 31 May, and what an unforgettable week it was! Together we baked, cooked, laughed, hiked, explored Pompeii and Herculaneum, examined archaeological evidence first-hand, and shared countless conversations around the table. The post The Old School Kitchen – Pompeii Master Class appeared first on Tavola Mediterranea .
Christmas Miscellany 2025: Farrell Monaco and Marc Meltonville FSA How to Recreate Ancient Bread | Gastro Obscura The archaeology of fingerprints and why they matter Date Night: The Phoenix Dactylifera Rises Again (The Getty Museum) The Italian Radio Hour – Farrell Monaco and the Panis Quadratus Life in Roman Leicester […] The post Videos appeared first on Tavola Mediterranea .
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! The post How was the…
Un uovo a fare da decorazione di un dolce pasquale italiano acquista senso una volta che capiamo cosa rappresenta: è il simbolo della resurrezione di Gesù Cristo. Ma la rappresentazione di un uovo come simbolo della resurrezione non è cominciata con la chiesa cristiana, o con le generazioni di panificatori del Mezzogiorno: tutto è cominciato in Etruria. The post La Cuddura di Pasqua: un pane dolce…
In North American or northern European settings, those who observe Easter will feast with friends and family on the evening of Easter Sunday, following a long Lenten fast. And this is generally when the festivities and Easter contemplations end. Not in Italy, however. On Easter Monday, it's as if they have chosen to celebrate the resurrection of Christ one more time, breaking out Cuddura di Pasqua…
A Pompeii è stato scoperto un nuovo affresco raffigurante una focaccia italiana. L'archeologa culinaria Farrell Monaco propone una ricetta per prepararla e spiega perché non è una pizza. The post Libum Adoreum: il recente affresco di una focaccia scoperto a Pompeii appeared first on Tavola Mediterranea .
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…
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. The post Adoreum: the newly discovered flatbread fresco of Pompeii appeared first on Tavola…