Platter

Several fragments of this shape are preserved, which provide us with the complete profile of an oven dish whose profile is characterized by a straight edge, developed and raised, forming an oblique angle with the wall, which is exvasated (variant -a-); The bottom is flat and has, in its preserved part, one of the bands of concentric grooves.

It is an imported form, made in paste 2 of the Italic productions called "red-Pompeian internal slip", characteristic of the workshops of the Vesuvian countryside, in Campania. The paste, dark red in color (Munsell 2.5 YR 5/8), has abundant inclusions of very characteristic alkaline, volcanic igneous rocks in its degreasing material. It has a large number of shiny black spots that are mainly identified with pyroxenes and, in smaller numbers, with fragments of volcanic glass. There are also lumps of red-brown iron oxide, rounded and of variable size, and others of white, talc-like carbonates, in some cases filling fissures. The excellent quality slip, which covers the inner surface, is deep red (Munsell 10R 4/8).

The piece was located in the excavation of the Plaza de La Seo, on December 20, 1988, in the "Abandoning Tavern A" sector, level "Forum I Fill". This piece was included in the publication of the materials from the excavation of the Plaza de La Seo.

This form, made in paste 2, volcanic, dates from the second half of the 1st century BC, fully reaching the Augustan period and lasting, fundamentally, throughout the first half of the 1st century AD.

The dishes (their diameter exceeds 21-24 cm, 1-10) are pieces in which the flat, circular surface predominates, used for cooking and presenting food. They are containers designed for use in the baker's oven.

They are characteristic Italic productions called red-Pompeian internal slip, plates and dishes are covered on the inside by a thick coating, which has the quality of being non-stick; Its bottom receives groups of concentric grooves that help unmold the stew. This production was known in ancient times as Cumaan pottery, one of the main production centers of the Phlegraean Fields, along with the Vesuvian Area. It was made with low-calcareous clays and volcanic degreasers, which result in pastes that allow thermal energy to be absorbed and diffused, withstand temperature fluctuations well and prevent the walls from breaking.

Plate and source have as their specific name the Roman patina, the name of the container in which the homonymous stew is made (Aguarod, 1991, pp. 51-59, 82-83). Patinae are recipes in which the main ingredient, whether meat or fish or vegetables or fruits, is crumbled and almost always includes beaten eggs to bind the mixture that will set in the oven over low heat. For the indigenous people, the appearance of these dishes and the recipes that came with them would mean a phenomenon similar to the introduction of pizzas, Chinese food or Coca-Cola into our diet a few decades ago. That is to say, it represented authentic acculturation and a great change in their culinary customs. The profile of this shape matches the CoI Luni 2/4 variant.