Ancient Roman Bread - Choose Your Own 12 Pack
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Some restrictions applyTake your pick of twelve mini loaves of Ancient Roman-inspired breads! Selections can include Roman Savory Rosettes, Grape Must Ciriole, Lomentum Ciambelle, and Mensae.
Have you ever wanted to experience the breads and pastries of Ancient Rome? Now you can! Farrell Monaco is a Roman archaeologist, baker, and writer whose research centers on food from the Roman Mediterranean. Farrell painstakingly recreates Ancient Roman recipes using techniques and ingredients sourced from archaeological research and ancient literature. Pistrinum is on a mission to revive ancient Roman cooking traditions and recreate breads and pastries enjoyed thousands of years ago in Ancient Rome. Monaco’s signature baked goods are made using (very) old-world methods, and they’re available exclusively on Goldbelly. It’s archaeo-culinary craft in action!
This package includes your choice of 12 loaves of Ancient Roman Bread
- Choose to add a linen bread storage bag!
Bread Options Include:
- Savory Roman “Rosette” Loaves
- “Ciriole” Grape Must Baguettes
- “Lomentum Ciambelle” Chickpea Biscuits
- “Mensae” Fry Bread
- “Streptikios” Olive Oil and Pepper Twists
- “Demeter’s Daughter” Durum Loaf
- “Laganum” Crispy Pocket Breads
- “Arculata” Sacred Roman Ringbreads – Plain
- “Buccellatum” Rusks – Plain
Bread Bag Colors Include
- Natural
- Red
- Blue
- Teal
- Bread arrives without coolant, ready to enjoy.
- Bread will last 4 days at room temperature or frozen for up to 3 months in a sealed bag
- Store in a bread box or in a custom-made linen bread bag add-on that extends the freshness of your bread!
To Serve
- Consume at room temperature, or warm if desired!
Oven
- Preheat to 350F.
- Allow to heat for 5 minutes.
- Enjoy!
Microwave
- Heat for 15 to 30 seconds.
- Enjoy!
- Savory Roman Rosette Loaves – Wheat Flour, Legume Sourdough Starter, Toasted Roman Coriander Seeds (Nigella Sativa), Asafoetida (Hing) Spice, Salt. Allergens: Wheat (Gluten).
- “Ciriole” Grape Must Baguettes – Wheat Flour, Legume Sourdough Starter, Black/purple Table Grape Skins And Pulp, Fresh Ricotta Cheese, Anise Seed, Cumin, Salt, Bay Leaf. Allergens: Wheat (Gluten), Lactose (Milk).
- “Lomentum Ciambelle” Chickpea Biscuits – Wheat Flour, Chickpeas, Legume Sourdough Starter, Salt. Allergens: Wheat (Gluten).
- Classic “Buccellatum” Rusks – Wheat, Flour, Salt
- “Mensae” Fry Bread – Wheat Flour, Legume Sourdough Starter, Salt, Olive Oil. Allergens: Wheat (Gluten).
- “Arculata” Sacred Roman Rinbreads – Wheat Flour, Honey, Ricotta, Egg, Olive Oil, Milk, Legume-based Sourdough Starter, Salt. (Optional Toppings): Sesame Seeds; Nigella Sativa (Black Sesame) Seeds. Contains: Dairy, Wheat, Flour, Eggs.
- “Demeter’s Daughter” Durum Loaf – Durum And Common Wheat Flour, Honey, Legume-based Sourdough Starter, Salt. Contains: Wheat Flour.
- “Streptikios’” Olive Oil & Pepper Twists – Wheat Flour, Milk, Long And/Or Black Pepper, Olive Oil, Legume-based Sourdough Starter, Salt. Contains: Wheat, Flour, And Dairy.
- “Laganum” Crispy Pocket Breads – Wheat, Milk, Wine, Olive Oil, Legume-based Sourdough Starter, Salt. Contains: Wheat, Dairy.
Processed in a facility that also processes nuts.
Breads & Pastries Inspired by Ancient Roman Recipes
Breads & Pastries Inspired by Ancient Roman Recipes
Have you ever wanted to experience the foods of Ancient Rome? Now you can! Farrell Monaco is a Roman archaeologist, baker, and writer whose research centers on food from the Roman Mediterranean. Farrell is renowned for her experimental archaeology projects, and she recreates Ancient Roman recipes using techniques and ingredients sourced from archeological research in addition to ancient texts and art. In 2021, she launched her online bakery, Pistrinum, on a mission to revive ancient Roman cooking traditions and recreate breads and pastries enjoyed thousands of years ago in Ancient Rome. It’s archaeo-culinary craft in action!
Monaco’s signature baked goods are made using (very) old-world methods, and they’re available exclusively on Goldbelly. Her creations include Panis Quadratus loaves found in excavated ovens in Pompeii, Roman Rosettes made with savory spices praised by Pliny the Elder, crunchy-crusted bread rings (Ciambelle) milled with chickpeas, Roman fry-breads written about in Virgil’s “Aeneid,” and sweet fried honey fritters called Globi from the writings of Cato the Elder. Order these for delivery direct to your villa, and eat like an Ancient Roman!
