Connoisseur’s Pompeii - Food, wine and archaeology in the Bay of Naples

Food and wine were at the heart of Roman life. In the Bay of Naples we can follow every step of the process: the vineyards where grapes were grown and pressed; the bakeries in which bread was baked; the corner shops where food and drink were sold; the kitchens where feasts were prepared; the dining rooms where the food was consumed; not forgetting the latrines in which waste was disposed of. And as if that were not already enough, the Romans loved to decorate their walls with images of feasting and of the varied foodstuffs. It was an experience that verged on the religious, and images of Dionysus or Bacchus, the god of wine and intoxication, encouraged them as they drank.

There are plenty of standard tours of Pompeii and Herculaneum, but this one aims to follow the theme of food and drink, from antiquity to the present. We see how an ancient vineyard worked, and then compare it to a modern vineyard on the slopes of Vesuvius. We look at villas not just as museums of fine art, but places where the richness of the soil was exploited. We look at frescoes and vessels in the Naples archaeological museum, not just to admire their art, but to re-imagine their use in the great banquets which formed the culmination of a Roman day.

We visit both town and country. Both Pompeii and Herculaneum open up a world of shops, bars and inns as well as grand houses with fine dining rooms. But the country villas, especially the villa at Boscoreale and the Villa of the Mysteries, take us back to how the wine was produced. And the continued tradition of wine and food production in the area means that we can ourselves eat and drink like Romans.