La dieta dei monaci. Cultura materiale e alimentazione nei monasteri benedettini tra IX e X secolo

The archaeological excavation of new Benedictine monastic complexes in Italy, during the last years has allowed the study of the material culture that characterized the life of these institutes, since their foundation up to the last phases of life. The goal of this contribution is describe the characteristics of the vessels used inside the Italian monasteries and to follow their distribution in the service and meeting rooms of the Monastery, in relationship with the different qualities of animal bones found inside the same stratifications. Different sites will be analyzed for this type of analysis: the Monastery of St. Severo in Classe (Ravenna), excavated by the Department of Storia Culture Civilź (University of Bologna), under the direction of prof. Andrea Augenti, S. Vincenzo al Volturno, S. Michele alla Verruca and many others early medieval Italian monasteries. It will be possible in this way to also point out the different tendencies in the material culture and the peculiarities of the peninsular and insular monastic communities in comparison to other contexts, in the same territories, both in those frequented by urban community and is in those characterized by rural societies during the Early Middle Age.