Ritualità e cibo nell’Area Cultuale di Roca. Le analisi chimiche dei residui organici

The paper reports the results obtained by gas chromatographic analysis applied to a selection of Final Bronze Age ceramic materials from Bronze Age site of Roca. The study, conceived as a preliminary test preceding a specific and systematic project, permitted to define a standard methodology and to reach encouraging results as concern organic residues preserved in selected materials. Two pithoi in fine fabric - figulina - and five vessels in coarse fabric - impasto - (one olla , one dipper, three small cups) have been selected and analyzed. Regarding the archaeological contexts of provenience, one pithos comes from the so called Capanna-Magazzino located in SAS VI and all the other materials come from the South-East sector of the so called Capanna- Tempio located in SAS IX. Using two analytical techniques, HT-GC/FID (High Temperature - Gas Chromatography / Flame Ionization Detector) and GC/MS (Gas Chromatography / Mass Spectrometry), it has been possible to identify different types of lipids absorbed by the ceramic core. The pithos from the Capanna-Tempio shows residues of lipids clearly identified as olive oil. Differently the pithos from the Capanna-Magazzino displays little evidences of oleic acid associated with relevant traces of diterpenic resin, attributable to arboreal species such as pine and larch. The olla and the dipper show residues of lipids referable to non-ruminant animals. One of the three small cups does not contain any traces of lipids but it shows significant quantities of beeswax and some evidence of conifer's resins. Two cups contain residues of animal lipids that can be attributed to ruminant animals, particularly to sheep. The pithos from the Capanna - Tempio demonstrates processes of accumulation of huge quantities of olive oil in a ritual context characterized by precise comparisons with the Bronze Age Aegean. The traces of resin in the pithos from the Capanna-Magazzino could be interpreted both as results of surface treatment or as residues of various contents different from olive oil, such as flavored wine. The evidences of beeswax and resins in one of the small cup suggest the same interpretations. The animal lipids found in the olla seem to confirm the use of this shape in food-preparing activities. The presence of animal lipids in two small cups and in the dipper attest the use of these shapes not necessary related with wine drinking.