Towns are their traditions and history, and food holds a special place here. Spain without tortillas or paella, the United Kingdom without Fish & Chips, Mexico without tacos, Italy without pasta, pizza or the famous foccacia would be equally incomprehensible. But we fear on behalf of the Italian people that this last chapter of “history” is in serious doubt. Archeology appears to have found another people who preceded the Romans. No less than six centuries.

Turkish focaccia. There is no doubt that when we hear someone talk about foccacia, it automatically directs us to Italian cuisine. This recipe, whose dough is similar in style to pizza, consists of flour, oil, water, salt and yeast, and from there it is seasoned with herbs, whatever the mastery and taste allows or wants to add, although the normal thing is to season it with herbs. such as rosemary and olive oil.

However, although this delicacy has been known as a mainstay of Italian cuisine since Ancient Rome, recent research suggests something very different: Its roots go back to the Mesopotamian communities in what is now Syria, B.C. It dates back to the Neolithic period between 7,000 and 5,000 BC. and Türkiye. In other words, long before focaccia was associated with Italy, Turkish and Syrian cultures were baking and sharing bread.

Archaeological find. To reach this conclusion, an international team of archaeologists, with the participation of universities such as the Autonomous University of Barcelona and La Sapienza of Rome, analyzed up to 13 ceramic sherds found at sites in the region, including Mezraa Teleilat and Tell Sabi Abyad. The pieces, identified as spindle trays made of coarse clay, showed signs of wear consistent with cooking tools.

Chemical and thermal evidence. Using techniques such as stereomicroscopy and chemical analysis, researchers identified organic residues such as animal fats and plant phytoliths that showed signs of exposure to temperatures of up to 420 °C.

These trays would have been used to make flat bread similar, if not identical, to what we understand today as focaccia, enriched with local ingredients and also evidence of a great culinary experience.

For the consumption of many. Additionally, the research team, published in the journal Nature, concludes that these communities likely prepared breads weighing up to 3 kilograms for group consumption. The study reflects that this common, communal approach to eating spread throughout the region for at least six centuries before the techniques migrated to other regions, such as Italy, where focaccia quickly adopted its modern cultural association.

According to main author Sergio Taranto, “these practices offer a vivid image of communities using the grains they grew to prepare breads enriched with a variety of ingredients, consumed in group contexts.”

Cultural influence. All in all, this latest discovery not only redefines focaccia’s origins, but also shows the extent to which early human societies innovated and adapted their resources to make complex foods.

A study that highlights the influence of Neolithic food practices in the Fertile Crescent on later culinary traditions, connects ancient civilizations with modern traditions, and charts the cultural evolution of bread as the central food of humanity.

At the end of the day, if focaccia isn’t Roman, the most important thing still stands: how incredibly good it is.

Image | dvortygirl

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