The main aim of the “ Pistrina – bakeries in Roman Italy” project is to define the chronology of the change from domestic bread making to commercial baking, based on the archaeological evidence regarding the technical developments, in particular that of the oven and the organisation of the production areas.

During this campaign work continued in the trenches opened in 2008, west of the room housing the mills. Despite the heavily disturbed stratigraphy – caused by subsidence – large scale alterations were documented around the bakery in rooms 118 and 121. The water supply system, whose cisterns were identified, was modified. The installation of the bakery in this house may have occurred as a result of the consequences of the 62 A.D. earthquake. When the structures for grain processing were installed the water supply system was also modified in order to create the structures necessary for washing the grain. However, the connection to the castellum aquae was not in place until the final phase of the house, following large scale restructuring work.