Details This colander is based on a sherd found at the Roman fort of Derventio, discovered in Papcastle, Cumbria. The site was home to a military presence and a civilian population, so it is a rich source of evidence for domestic life in Romano-Britain.
As with modern versions, colanders would have been a useful addition to any Roman kitchen. Including defrutum production, a sweet and delicious Roman condiment and preservative made from the leftover pulp and grape skin from winemaking. The pulp would have been spiced then boiled to reduce it by about 1/3 its volume before being strained through a colander to leave a dark and delicious syrup that Roman cook could then use in various recipes.
For more information on the production of Defrutum the follow this link.
This replica Roman pot has been hand made in Northumberland by Potted History, inspired by original artefacts. It has been wood fired in an authentic replica of a Roman Pottery Kiln at Vindolanda Museum, to a temperature of between 800°C & 1000°C, using the same techniques that the original potters would have employed nearly two thousand years ago. This process often results in variations of the surface colour and texture, emulating original Roman Pottery and giving each pot its unique character. When ordering, you may not get the exact colander photographed, and the colouring may vary slightly.
Earthenware, terracotta reduction fired
Approx. 110 mm tall, 165 mm diameter
Health and Safety
This is a Museum Quality Replica made using the tools and techniques that would have been used during the Roman era. As this is an unglazed pot with a porous surface, it will absorb some of the flavours during the cooking process, which does add to the flavour of future dishes. However, it also means that this pot does not meet modern Health and Safety standards, and therefore we do not advise that it is used for cooking. When the Romans cooked in these pots, they would apply sufficient heat to the pot and contents to ensure that all bacteria were killed. Heating to over 70°C for at least 10 minutes would have killed most disease-causing bacteria, and temperatures of 100°C would do even more.
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