"Ptisana'" Bean + Barley Stew

The Roman gourmand, Apicius, tells us of a hearty bean and barley stew comprised of chick peas, lentils, peas and barley. Flavoured with parsley, leeks, fennel, coriander seed and silphium, this stew is comforting, healthy, and likely of the variety served in the ‘fast food’ restaurants of Pompeii and Rome! Pair this stew with Pistrinum’s crispy Laganum pocket-breads, or Streptikios olive oil and pepper twists, and your taste buds will be transported back in time to a Pompeian dinner at your very own table!

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!

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!