Bread is a staple in kitchens across the globe and sliced varieties changed modern life forever.
This essential food made headlines during the first months of quarantine when the internet suddenly became awash with people learning how to make sourdough. While the carb craze of 2020 may be over, baking bread for our enjoyment and wellbeing (both physical and mental) has been around for thousands of years.
Through archeology, food writer and researcher Farrell Monaco wants to revive our primal relationship with bread. As an experimental archaeologist, the founder of the award-winning blog tavolamediterranea.com has spent years studying Panis Quadratus, the carbonized loaves excavated from an oven in Pompeii, Italy.
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Now, she’s ready to reveal her findings and her own version of the recreated recipe, which she based on her research on this bread that dates back to the eruption of Mount Vesuvius in 79 AD.
Dust off your starter—it’s time to bake.