The briquetage experiment, from the 2nd to the 8th of November, will consist of the faithful reconstruction of kiln 3K3 in the open area in front of Casale Bussolini. The kiln will subsequently be charged with vessels that have likewise been reconstructed on the basis of the morphological profiles identified among the ceramic fragments that originally formed the kiln lining. These vessels, characterized by a truncated conical shape, have been produced by Agnese Fischetti using manufacturing techniques that replicate as closely as possible those inferred for the original artefacts.
Once the kiln has been loaded—presumably with approximately seven or eight vessels—three firing sessions will be conducted. During these operations, a comprehensive set of parameters will be systematically recorded. Measurements will include: the kiln temperature throughout the entire firing process; for each vessel, the internal temperature, the rate of evaporation, and the total volume of brine employed (including both the initial charge and subsequent refills). In addition, the total amount of charcoal consumed during the process will be quantified, along with the total yield of crystallized salt.
Samples will also be collected from multiple points within the kiln and from the vessels, both at the beginning and at the end of each experimental firing, in order to investigate the physico-chemical alterations of the ceramics and to monitor variations in the magnetic field behaviour for paleomagnetic analysis. Brine samples will likewise be taken at regular intervals before, during, and after each firing to assess changes in their chemical composition over time.
The three firings are designed to test the outcomes obtained under different operational parameters: partial versus full filling of the vessels; the presence or absence of animal fat as a release agent to facilitate the extraction of the salt cake; and the adoption or omission of a pre-heating phase of the brine prior to refilling the vessels during firing.
The entire experimental sequence will be continuously recorded and broadcast live (24/7) via online streaming at the link https://saltandpower.gia-mediterranean.nl/2025/10/10/live-streaming/. In addition, a team of professional videographers will carry out independent documentary recordings to ensure comprehensive visual documentation of all procedures and results.
Salt Production in Central Italy and Social Network Analysis Centrality Measures: An Exploratory Approach
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Salt in Late Iron Age Italy. A multidisciplinary approach to the exploration of Italy’s coastal exploitation sites: Piscina Torta (Ostia, Rome) case study
Alessandri L., Attema P. A. J., Bulian F., Sevink J., De Neef W., Baiocchi V., Rolfo M. F., Cifani G., Ceccato Z. L. A., Cusimano L., De Vos M., Di Giacomo L., Fiorillo A., Gianni V., Improta C., Rossi C., Ter Horst Y., Vagliviello S., Salt in Late Iron Age Italy. A multidisciplinary approach to the exploration of Italy’s coastal exploitation sites: Piscina Torta (Ostia, Rome) case study, Journal of Archaeological Science: Reports DOI j.jasrep.2023.104361
Low-cost GPS/GNSS Real Time Kinematic receiver to build a cartographic grid on the ground for an archaeological survey at Piscina Torta (Italy)
Alessandri L., Baiocchi V., Monti F., Cusimano L., Fiorillo A., Gianni V., Rossi C., Attema P. A. J., Rolfo M. F., Low-cost GPS/GNSS Real Time Kinematic receiver to build a cartographic grid on the ground for an archaeological survey at Piscina Torta (Italy), ACTA IMEKO, 12(4) DOI 10.21014/actaimeko.v12i4.1561
Intensive archaeological survey at Piscina Torta: use of a low-cost RTK portable kit to materialise a UTM grid on the ground
Alessandri L., Baiocchi V., Monti F., Intensive archaeological survey at Piscina Torta: use of a low-cost RTK portable kit to materialise a UTM grid on the ground, IMEKO Proceedings DOI 10.21014/tc4-ARC-2022.035
Dal briquetage alle saline nella protostoria dell’Italia centrale
Alessandri L., Attema P. J.,Dal briquetage alle saline nella protostoria dell’Italia centrale, IpoTESI di Preistoria 14, 2022, 161-168, DOI 10.6092/issn.1974-7985/14338
Bronze and Iron Age salt production on the Italian Tyrrhenian coast. An overview
Alessandri L., Belardelli C., Attema P. J., Cortese F., Rolfo M. F., Sevink J., Van Gorp W., Bronze and Iron Age salt production on the Italian Tyrrhenian coast. An overview, in M. Gnade and M. Revello Lami (eds), Tracing Technology. Forty years of archaeological research at Satricum, Babesch Supplements 42, 2021, Peeters, Leuven
Il Sale. Record archeologico, produzione e manipolazione
Belardelli C., Alessandri L., Aranguren B. M., Attema P. J., Cinquegrana M. R., Montagnari Kokelj M., Negroni Catacchio N., Pacciarelli M., Il Sale. Record archeologico, produzione e manipolazione, in I. Damiani, A. Cazzella, V. Copat (eds), Preistoria del cibo. L’alimentazione nella preistoria e nella protostoria, Studi di Preistoria e Protostoria 6, 2021, Firenze.
