Residue analysis of amphorae and dolia provide important data on the production, storage, transport and consumption of food at Pompeii
and the Vesuvian area in general. The article shows some of the results obtained with the analyses of ceramic materials from different periods recovered during a number of archaeological projects in the area: Impianto Elettrico, Garum Shop, Oplontis Villa B and the so called
Villa di Augusto at Somma Vesuviana. All of them show the potential of residue analysis, pointing out the widespread presence of wine in
the dolia of the production installation at Somma, in those at the Garum Shop at Pompeii (probably re-used), in the Vesuvian amphorae
Dressel 2-4, and in the African amphorae from the Impianto Elettrico. They also outline the phenomenon of the re-use of most of the vessels
analysed. Residue analyses of the floors, carried out at the Garum shop in combination with ceramic study, are also briefly presented.
Parole chiave: analisi dei residui organici, alimentazione, anfore, dolia, riuso
Keywords: organic residue analysis, food, amphorae, dolia, re-use
