When the volcano Vesuvius buried Pompeii in 79 AD it carbonized all the food left on shelves and tables preserving it almost intact for centuries. In this workshop Ilaria Patania will teach you to make a simple bread loaf inspired by the panis quadratus the typical sourdough bread sold by the slice or by the loaf on the streets of Pompeii. Patania will discuss the Roman and what dishes were popular in the fast food restaurants archaeologists found in Pompeii.
Grocery List for the workshop: Bread Flour, Active Dry Yeast, Old Fashioned Oats, Kitchen Twine, Parchment Paper. Optional: poppy seeds, fennel seeds, or herbs to add to your bread and/or figs, olives, or hard boiled eggs to make it a meal!
All events can be accessed via the zoom webinar link that was emailed to the address used to purchase your ArchaeoCon ticket.