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The catastrophic eruption buried the Roman cities of Pompeii and Herculaneum under a thick layer of ash, resulting in an unprecedented time capsule of Roman life that would remain hidden for nearly 1,800 years. While many recipes from ancient Rome have been documented, bread-making instructions specifically remain scarce. Instead, our understanding largely stems from literary references, frescoes, and the preserved loaves from archaeological sites.
One notable figure in this culinary exploration is modern chef Giorgio Locatelli, who meticulously recreated Panis Quadratus for an exhibit at the British Museum. His approach served as the foundation for many who aspire to replicate this ancient loaf today.