L'analisi funzionale delle ceramiche altomedievali nel Salento: il contributo delle indagini sui residui organici

The paper illustrates preliminary results of an interdisciplinary research on medieval cooking wares and amphorae of local production, found during various archaeological excavations in southern Apulia, aimed at understanding the use of certain forms and their role in reconstructing food and diet. Twenty pottery samples have been analysed through FT-IR spectroscopy and gas chromotography / mass spectrometry so as to identify organic residues. The results of the analyses on cooking pots confirm the role of stews and soups based on plants, sometimes with the addition of meats or animal proteins. The sampled amphorae dating to the 7th and 8th centuries contained wine and were lined with pitch from conifers (Pinaceae). Later amphorae revealed the presence of oil, probably olive oil.