"Buccellatum" Rusks - Choose Your Own 12 Pack
Ships to U.S. & Canada
Some restrictions applyLike the panis quadratus, the buccellatum is also a Roman bread product that has been excavated at Pompeii. Originally made for the Roman military, these crunchy wheat-based biscuits are baked twice, like modern Italian friselle or crostini, and are meant to be topped with water, oils and vinegar, or dropped into broths, soups, and stews, much like a modern crouton or cracker. Select your flavor from Rosemary, Oregano, Fennel, or Plain! Note: like modern-day grissini breadsticks, these biscuits are twice-baked to be crunchy.
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 “Buccellatum” Rusks
- Each loaf measures approx. 3″ × 1″ and weighs approx. 0.7 oz.
- Choose to add a linen bread storage bag!
“Buccellatum” Rusk Flavors Include
- Rosemary
- Fennel
- Oregano
- Classic
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!
- Classic “Buccellatum” Rusks – Wheat, Flour, Salt
- Rosemary “Buccellatum” Rusks – Wheat, Flour, Salt, Rosemary
- Fennel “Buccellatum” Rusks – Wheat, Flour, Salt, Fennel
- Oregano “Buccellatum” Rusks – Wheat, Flour, Salt, Oregano
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!
