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(Nowadays, Roman pizza is sold by weight, but I digress.) The crust bears a telltale stamp.

Locatelli takes the opportunity to brand his with the logo of his Michelin-starred restaurant, Locanda Locatelli.

Eighty-three years later, the British Museum invited London chef Giorgio Locatelli, above, to take a stab at creating an edible facsimile for its Pompeii Live exhibition.

The assignment wasn’t as easy as he’d anticipated, the telegenic chef confesses before whipping up a lovely brown miche that appears far more mouth watering than the carbonized round found in the Herculaneum oven.

“Tyga’s rethinking this little break they’re on and is making moves to sweet talk Kylie and get back into her good graces.

To stand out in the online crowd you need a profile that is unique and compelling – turn the ordinary into extraordinary.His inspiration is stamped ‘Property of Celer, Slave of Q.Granius Verus.’ To me, this suggests the possibility that the bread was found in a communal oven.The main factory was located in the Ural town of Chelyabinsk with a second factory outside of Moscow.A communist society does not have the concept of competition between rival companies.His recipe could be mistaken for modern sourdough, but he also has a go at several details that speak to bread’s role in ancient Roman life: Its perimeter has a cord baked in to provide for easy transport home. Those who didn’t buy direct from a bakery took their dough to community ovens, where it was baked for them overnight. This is true of the 80 loaves found in the ovens of the unfortunate baker, Modestus.