Ancient Roman Bread From Pompeii

Culinary Archaeology

I had to post this; the links to the blogs are below. Enjoy

Photo courtesy of Farrell Monaco

If you’re fascinated by Culinary Archaeology you’ll love this blog and recipe. I found it in an article by Alisha McDarris for Popular Science, a site I love.

This recipe dates back to the eruption of Mount Vesuvius in 79 A.D.

Between archaeological evidence, written records, fresco paintings, and scientific experimentation, Panis Quadratus's story slowly revealed itself. It’s been a long time coming, and some of the loaves’ characteristics have stumped archaeologists for decades. But Monaco has come to a few conclusions.

https://tavolamediterranea.com/2020/08/30/pliny-elder-chickling-vetch-sourdough-bread-starter/

The bread was believed to have been made of whole wheat and may have parsley, fennel, poppy seeds, and Roman Coriander called “git” evidence of the Romans’ sophistication in their style of bread making.

Several publications will be released this winter that will fully reveal these findings, including a chapter by Monaco in The Bloomsbury Handbook of Experimental Approaches to Roman Archaeology. Fortunately, you don’t have to wait to make this Pompeiian bread yourself.

https://tavolamediterranea.com/2021/06/17/the-old-school-kitchen-for-leavens-sake-june-26-july-3/

Photo Tavola Mediterranea

https://tavolamediterranea.com/2020/09/20/marcus-atillius-the-science-behind-the-starte<iframe width="560" height="315" src="

Easter Bread, historical-modern recipe

https://tavolamediterranea.com/2024/03/29/cuzzupe-o-cuddura-cu-lova/

I hope you enjoy this as much as I did putting it together.

Huge hugs,

Lulu