"Panis Quadratus" Pompeii Sourdough Loaf
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Some restrictions applyThe Panis Quadratus was the most recognized bread in ancient Pompeii, so beloved by Romans that 81 loaves were stored in a bakery oven at Pompeii to protect them during the eruption of Mount Vesuvius in 79 AD. Made with milled wheat and a legume sourdough starter, these loaves are wholesome, nutritious, and bursting with the traditional Ancient Roman flavors of fresh parsley, fennel seeds, and poppy seeds. The ingredients are authentic and sourced from archaeological research and ancient literary texts. To eat this hearty bread like an ancient Roman, simply untie the loaf and then snap it along the break-lines. Proceeds from each loaf sold are donated to Associazione Prendiamoci per Mano in Scafati and Pompei, Italy.
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 1 “Panis Quadratus” Pompeii Sourdough Loaf
- Each loaf measures approx. 9″ × 3″ and weighs approx. 3 lbs.
- Choose to add a linen bread storage bag!
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!
- Panis Quadratus" Pompeii Sourdough Bread – Wheat Flour, Legume Sourdough Starter, Parsley, Poppy Seeds, Fennel Seeds, Salt. Allergens: Wheat (Gluten)
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!
