"Panis Quadratus" Pompeii Sourdough Loaf

The 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 Forum dei Giovani in Pompei.

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!