Roman Colander
Roman Colander
Roman Colander
Roman Colander
Roman Colander

Roman Colander

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This colander is based on a sherd found at the Roman fort of Derventio, which was discovered in the village of Papcastle, Cumbria.  The site was home to a military presences as well as 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 in the production of defrutum, a sweet and delicious Roman condiment and preservative made from the leftover pulp and grape skin from wine making.  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 could then be used in a variety or 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 it's 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, 180 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 does also mean that this pot does not meet modern Health and Safety standards and therefore we do not advise that it is used for cooking with.  When the Romans cooked in these pots they would rely on applying sufficient heat to the pot and contents to ensure that all bacteria was 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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