It’s honestly really rude to unwrap silverware, it’s like a family sleeping and you rip the covers off of them rolling their surprised bodies onto a hard, bright surface. Oh well, what’re you gonna do.
These pieces of silver, tableware from part of a hoard, are said to be
from Tivoli, near Rome, or Boscoreale, near Naples. Tivoli was a popular
site for luxury villas in the Late Republic, and was to Rome what
Boscoreale and Boscotrecase in the Campanian countryside were to Naples.
The Tivoli hoard, comprising thirty pieces in all, includes two
decorated skyphoi (wine cups), a ladle, a trulla (spouted pitcher), and
several spoons, all of which would have been used at dining and drinking
parties. Inscriptions on the pair of drinking cups and the ladle give
the weight of each piece and the owner’s name: “Sattia, daughter [or
wife] of Lucius.” The hoard was probably buried as a result of the civil
wars and political unrest in Rome during the last decades of the
Republic. The elegant soup spoons in this group give a clue to the
diverse courses favored in Roman cuisine; the ample bowl of the ladle,
like that of the cups, shows an appreciation of wine. We learn details
of Roman cuisine through the cookbook of Apicius and the writings of
Petronius, Juvenal, and Martial. The dietary preferences of the Romans
were remarkably close to the tastes of modern-day Italians. The
gustatio, or first course, consisted of shellfish, eggs, or salad. The
cena, or main course, featured a succession of roasted meats. The meal
ended with sweetmeats and fruits.