Roman Egg
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Ancient Bronze Statues Unearthed from Etruscan Healing Spring in Italy
Bronze statues, including snake sculptures and a child priest holding a divination ball, have been unearthed at a sacred hot spring in San Casciano dei Bagni, Italy. Dating back to the Etruscan era and later used by Romans, the site was a place for votive offerings tied to healing rituals. The excavation also revealed preserved organic remains, suc...
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Scientists Find 1700-Year-Old Roman Egg With Completely Intact Yolk
The egg, likely to be a chicken egg, has recently been revisited and new investigations are underway to see what more can be discovered.
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1700-Year-Old Chicken Egg With Liquid Inside Discovered In England
Although the egg itself was found in 2010, a recent scan of the two-millennia-old egg revealed that its contents were intact. This is what sets it apart.
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Pasta Carbonara
This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since its not easily available, the chef has used bacon instead.
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Ancient Bronze Statues Unearthed from Etruscan Healing Spring in Italy
Bronze statues, including snake sculptures and a child priest holding a divination ball, have been unearthed at a sacred hot spring in San Casciano dei Bagni, Italy. Dating back to the Etruscan era and later used by Romans, the site was a place for votive offerings tied to healing rituals. The excavation also revealed preserved organic remains, suc...
-
Scientists Find 1700-Year-Old Roman Egg With Completely Intact Yolk
The egg, likely to be a chicken egg, has recently been revisited and new investigations are underway to see what more can be discovered.
-
1700-Year-Old Chicken Egg With Liquid Inside Discovered In England
Although the egg itself was found in 2010, a recent scan of the two-millennia-old egg revealed that its contents were intact. This is what sets it apart.
-
Pasta Carbonara
This simple Roman pasta dish derives its name from 'carbone' meaning coal. It was a pasta popular with the coal miners. The original recipe calls for guanciale, which is pig's cheek, but since its not easily available, the chef has used bacon instead.
