Thanks to the efforts of British Museum researchers, who analysed the remains of loaf of bread buried in the Roman town of Herculaneum, when Mount Vesuvius erupted in the first century, they were able to supply Italian chef Giorgio Locatelli with a list of its ingredients. He was then able to bake a more or less identical loaf, two thousand years later.
The recipe is here if you wish to make your own Roman era bread as well.
But months of detailed excavation and preservation work have now finished and all visitors will soon be able to enter the thermopolium and get an idea of what a typical Ancient Roman snack-bar was like. Inside, visitors are greeted with a typical, decorated counter, just as in modern cafes and bars, where customers stood to enjoy a quick lunch. Cylindrical holes in the bar once contained glass dolia, or jars, which were used to hold food.