Cucina e cultura in area nord-adriatica nelle fasi di romanizzazione: fra tradizioni locali e adozione di nuovi modelli alimentari

In eastern Cisalpine Gaul the Romanization process caused a number of transformations, from both a socio-economic and cultural point of view. The adoption of elements of traditional Roman culture affected the activities related to the public sphere, but deeply modified also people’s private way of life. Among other practices, this process involved some household activities, which are usually highly conservative: that of food preparation. In this respect, new data arose during the excavations at the so-called domus of Titus Macer, an important atrium house of the ancient city of Aquileia. The kitchen ware used during the 2nd and 1st century BC has been analysed in detail and compared with that from other sites in Friuli Venezia Giulia and in the neighbouring regions. A situation of particular interest has emerged: the pre-roman pottery assemblages were already characterized by the coexistence of vessels of local tradition and foreign elements, most of which coming from Veneto; within this framework, the Thyrrenian cooking wares and their imitations rapidly spread, leading to the adoption of new pottery forms and eating behaviours. The image of a diversified and dynamic society stands out, which adopted typical Roman cooking practices without giving up its own traditions.