The Culinary Skills Of The Romans


The Roman kitchens display at Pompeii gives an idea of how the Romans cooked using pans and pots and how their daily lives were like. Before the 79 AD volcanic eruption, the kitchens fed the hunger living in the three storey launderette, the Fullonica di Stephanus. The place is a laundry where the wealthy sent their clothes to be washed here. The clothes were rinsed, dried and pressed and returned to the nobility wrinkle free. The kitchens at the Fullonica looks exactly how it looked some 2,000 years back. The refurbishment has given life to the native kitchen. It is now complete with pots, pans, metal grills and earthenware crockery.

The exposure to Roman cooking practices is a great addition to the history lessons. Food was cooked over troughs where charcoal produced the flames. Meat, vegetables, fish and other food varieties were laid on the drills. Stews and soups also simmered in the pans and pots and were kept in the tripods designed to hold them. This gave them the advantage of elevating above the flames. The cooking equipments used by the ancient Romans are placed on the display. It was first excavated in the year 1912 by Vittorio Spinazzola, the Superintendent of Pompeii.

Though, Spinazzola left the kitchen items as in where condition, while his predecessors had packed them and stored in a glass showcase in various site locations. The modern tourists appreciated this and were now able to understand the lives of their ancestors. The tourist showed interest in learning how the ancient people lived informs, Archaeological Superintendent of Pompeii, Massimo Osanna. Sometime exhibitions were held at the Pallestra Grande to showcase the Roman culinary practices. The visitors visiting the exhibition were awestruck by the carbonized loaf bread and the metal pot holding the fossilized remains of vegetable soup and beans.