- Lisa C. Pieraccini –
Fortunately, the latter part of the twentieth century saw many excavations aimed at
civic centers and sanctuaries allowing for further study of the material culture present at
such sites.^26 The Vigna Parrocchiale sanctuary at Cerveteri is a good place to assess such
material. Evidence shows that food offered to the gods or prepared by priests for the gods,
was done so in utilitarian ware.^27 In this case, undecorated vessels were destined for the
gods; often they feature inscriptions with names of various deities. A recent fi nd at the
sanctuary of the Vigna Parrocchiale features an impasto olla (jar) with the inscription
VEI, a chthonic goddess who may be connected to the Greek goddess Demeter, and
therefore with agriculture and the harvest.^28 Such ollae are commonly found at numerous
Etruscan habitation sites.^29 It is important to note that the olla at the Vigna Parrocchiale
is described not as a votive, but rather as part of the equipment of the priests for serving/
offering food to the resident deity.^30 Likewise the so-called sacellum at San Giovenale offers
a fascinating view of how food was incorporated in ritual at a unique shrine (sacellum)
connected to a bridge. Evidence of a brazier, charcoal and a fi xed hearth suggests that
eating took place there.^31 In addition, inscriptions referring to the deities Vesuna and
Laran appear as well, implying that offerings (meals?) were prepared in their honor.^32
Chickpeas (cicer arietinum) were recently discovered in a votive deposit at Cetamura
del Chianti. The legumes were prepared in a terracotta vase and cooked so that the hulls
separated from the seeds (perhaps to make a soup). The vase was cut in such a way
that only the lower portion of the base was deposited, a symbolic act before leaving the
“soup” as an offering. Chickpeas, which do not grow in the wild, had to be cultivated.
They offered an important source of protein to the ancient Etruscan diet. With further
archaeobotanical studies from Etruria, we will learn more about the role of such legumes.
Although it is extremely diffi cult to fi nd remains of a meal prepared over 2,000 years
ago, there are a few scant leftovers. One artifact, not associated with banquet equipment,
offers a remarkable example of vessels used for the funerary meal in the tomb, namely, the
Caeretan brazier best exemplifi ed from the Maroi Tomb III at Cerveteri, which contained
coals, small vases, a bronze poker and eggs (the residuals of a funerary meal, no doubt)
(Fig. 43.5).^33 Eggs arguably played a much greater role in the Etruscan funerary feast
than previously thought.^34 Not just a portable food item packed with protein, eggs may
Figure 43.5 Caeretan brazier, circa 575 bc, Cerveteri, Banditaccia Tomb Maroi III. The brazier was
found with coals, vases, a bronze poker and eggs inside (after Pieraccini 2003, Fig. 10).