I mortaria romani di origine centro-italica: tipologia e cronologia delle produzioni

Mortaria were commonly used in Roman cooking in the period between the first and third centuries BC. The analysis of the morphology of mortaria, supported by the observation of the fabrics and the stylistic aspect of the stamps, allows one to recognize a fairly homogeneous group which, despite having a wide diffusion, is particularly frequent in the centre-Italic contexts. The beginning of the most successful period for the centre-Italic mortaria during the first half of the first century AD is marked by the adoption of the Dramont D2 type. Even in the significant morphological homogeneity, it is possible to identify some variants among the mortaria of the Dramont D2 type that in part likely reflect a change in taste and, in part, are probably related to the different creative processes adopted in the multiple production plants. The text starts from recognising 5 variants that allow to specify and integrate the commonly-used framework of morphological evolution of such tools. The identified variants are then correlated with the epigraphic data coming from the stamps. In light of this analysis, it is possible to formulate some hypotheses regarding the definition of the internal chronology of some productions, the identification of the manufacturing environment of some people, and the chronology and production of some anepigraphic stamps