Iron Age settlements in the Salento peninsula (Southern Italy, 8th–6th century BC) underwent fundamental transformations in social organization, marked by the emergence of local elites through trade development and intense contacts with the Greek world. This study examines organic residue assemblages from 99 ceramic sherds from one key Iron Age site to clarify the role of locally produced ceramics—both coarse ware containers and Japigian matt-painted vessels—in commensal and beverage production practices. Chromatographic analyses identified a wide variety of animal and plant by-products, including fats, oils, waxes, and resin compounds. Integrated phytolith and starch analysis revealed evidence consistent with fermentation processes, particularly through the identification of fungal remains and damaged starch granules suggesting brewing activities in a subset of vessels. Matt-painted pottery forms—characterized by conical rims, funnel-shaped necks, bowls, and jugs—show distinctive use-alteration patterns and residue profiles associated with fermented beverage consumption and preparation in approximately 26% of the analyzed assemblage. Integrating organic residue analysis, experimental archaeology, and microfossil investigation suggests the central role of locally produced pottery in Iron Age commensal activities and status display, though alternative interpretations for some biomarker profiles cannot be excluded. This multiproxy approach demonstrates functional differentiation and consumption practices, refining interpretations of vessel use and providing new insights into food economies and social life during the Iron Age in southern Italy.
Notarstefano et al. (Wed,) studied this question.