The meals in a Tuscan building yard during the Middle Age. Characterization of organic residues in ceramic potsherds

The characterization of organic residues found in ceramics objects coming from the Carmine Convent in Siena (Central Italy), probably built in the second half of the 13th century, is described. The nine objects analyzed in this study are pots, casseroles, and lids and they were used as filling material of the vault of one room of the convent.A gas chromatography-mass spectrometry approach has been used to analyze both the chloroform–methanol extracts as well as those obtained owing to alkaline hydrolysis.On the basis of the compounds identified, the ceramic vessels were divided into three groups. One is constituted by vessels that might have been used to cook different kinds of foodstuff (so called “cauldron”), including animals, and in particular ruminants. The second group is formed by a pot whose main use might be as olive oil container. No traces of animal fats has been found in it. The third group is formed by vessels mainly used for containing or boiling water or other substances not rich in fats. In particular, one of them might have been used as a colander or to roast chestnuts, that were a common food during the Middle Age.These results, in conjunction with others obtained by different techniques, contribute to a better understanding of the use of the ceramic vessels found in the Carmine Convent in Siena and on dietary, uses and customs of people living there, and more generally in Tuscany, during the Middle Age.