logo
Pompeii's ‘perfume garden' replanted as it was 2,000 years ago

Pompeii's ‘perfume garden' replanted as it was 2,000 years ago

Times12-06-2025

A walled garden in Pompeii that once produced exquisite floral perfumes has been brought back to life as part of a campaign to recreate the daily life of the ancient Roman city.
The Garden of Hercules — named after a statue of the classical hero found there — has been replanted with 800 roses, 1,200 violets, rosemary and vines, as it was 2,000 years ago. Archaeologists excavating the city believe the owner of the garden once crushed flowers in olive oil and grape juice to create perfumes for sale before Pompeii was buried by ash and pumice during the eruption of Mount Vesuvius in 79AD.
'Pompeii was full of gardens and they are crucial to understanding the city, hence recreating the Garden of Hercules,' Gabriel Zuchtriegel, the site director, said. Experts digging the garden in the 1950s first suspected its function when biological traces of roses were found. Since then, impressions left in the ground by vine trellises have been found and casts taken of holes in the earth have revealed that the roots of olive trees and vines were once present.
Research has shown that the owner of the property expanded the garden by buying and demolishing an adjacent building after an earthquake damaged the city in 62AD, just 17 years before Vesuvius wiped it out. Proof that perfume was produced was the discovery of a collection of glass perfume containers at the site.
Experts also found, and have recreated, an ingenious irrigation system which allowed slaves bringing water to decant it through a hole in the garden wall without entering from the street. The water flowed into channels that circulated around the planting beds. Large dolia — earthenware pots — were partly interred along the route of the channels with their apertures just above ground levels to act as reservoirs for water entering the irrigation system.
'If a gardener needed to give extra water to a plant, they could take it from a dolia,' said gardens historian Maurizio Bartolini, who worked on the replanting. Bartolini said he suspected the garden may have been used by its owner to experiment with new perfumes by combining roses, violets and rosemary, rather than produce scents for sale. 'It is 30 metres by 30 metres and possibly not large enough for full-scale production. You would need 2,000 roses to create 5cc of perfume,' he said.
• Scroll charred by eruption of Vesuvius finally reveals secrets
Bartolini said the flowers were either mixed with olive oil or juice from grapes harvested early. 'Those grapes would have the acidic content needed to fix the perfume of the flowers, but the scent would fade fast — you needed to wear it within a week,' he said. An inscription at the entrance states in Latin, 'Cras Credo', which translates as 'Credit will be offered tomorrow.'
Zuchtriegel said it was evidence of typical Pompeii humour. 'It reminds me of the sign I once saw in a Paris restaurant stating 'Everything is free tomorrow'. We also see the Pompeii humour in the graffiti and in official documents that include jokes about emperors,' he said. Zuchtriegel said the garden had once contained a small temple and an arbor to dine in the shade of during the summer. 'This was a productive place but also really beautiful,' he said.
• The last moments of Pompeii — the newest discoveries from the doomed city
The reopening of the replanted garden this week follows an announcement in March that a wine grower will replant vines in Pompeii on the spot where a vineyard was once located. 'That is inside the city. We are also planting just outside the city on land seized from the mafia,' Zuchtriegel said.
'The green parts of Pompeii were once seen as a maintenance problem, almost separated from the archaeology. Now they are seen as an essential part of it,' he added.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Spaghetti with gin and a lemon butter sauce
Spaghetti with gin and a lemon butter sauce

Telegraph

time4 hours ago

  • Telegraph

Spaghetti with gin and a lemon butter sauce

Think of pasta alla vodka. That sweet, slightly tangy, creamy-but-not-in-a-heavy-way sauce which is so silky and clings to the penne. This sauce does a similar thing. The lemon and softened garlic are rounded out by the splash of gin. Plenty of parmesan and black pepper add savoury depth. And cold butter swirled through at the end brings it all together. It's as if pasta al limone and fettuccine Alfredo had a baby. It's fast, satisfying, the perfect Friday night dinner at the end of an odd week. Ingredients 200g spaghetti 2 tbsp olive oil, for frying 4 garlic cloves, finely chopped juice of 3 lemons 60ml gin or vodka 20g freshly grated Parmesan, plus extra for serving 1 heaped tsp of freshly cracked black pepper, plus extra for serving 30g cold butter a few chives, snipped, to serve (optional) Method Step Put a large pan of salted water on to boil. Step Cook 200g spaghetti until almost al dente or according to the package instructions, then drain, reserving 30ml of the cooking water. Step Meanwhile, set a large frying pan over a low heat and add 2 tbsp olive oil. Step Add 4 garlic cloves (finely chopped) and a big pinch of salt. Cook for 2 minutes. Step Add juice of 3 lemons and cook for another 2 minutes, then add 60ml gin (or vodka) and cook for 3 minutes more. Take off the heat. Step Put the 20g freshly grated Parmesan and 1 heaped tsp of freshly cracked black pepper in a bowl. Pour a little of the reserved cooking water in the bowl – just enough to make a paste with the cheese. Step Put the cheese mixture in the garlic pan then turn the heat to medium. Step Cook, stirring vigorously for a couple of minutes, or until you have a sauce which is starting to cling to the spaghetti. Step Turn the heat off, add the 30g cold butter and keep stirring until melted. By now the sauce should be glossy. Speaking of gin, it's national gin day on Saturday apparently. A good excuse to put a bottle in the freezer to chill while you peruse our thorough collection of gin recipes, from twists on a classic G&T to ice lollies and jellies. Happy cooking, and see you next Friday!

The two-decade battle to fell Italy's most hated crane
The two-decade battle to fell Italy's most hated crane

Times

time20 hours ago

  • Times

The two-decade battle to fell Italy's most hated crane

Roberto Amadori dismantled a large crane in Florence this week and was suddenly the most popular man in the city. 'There was a crowd cheering when I finished,' he said. 'An elderly women rushed up to thank me, saying, 'Florence shines once again'.' Amadori, who carries out such projects for a living, had pulled down not just any crane, but the most notorious and hated one in Italy. Known locally as the 'Metal Monster' it had stood obstinately for 19 years in the narrow piazza between the two wings of the Uffizi Gallery, home to fabulous Botticellis, Caravaggios, Raphaels and Titians: a giant yellow eyesore looming over one of the biggest concentrations of beauty anywhere in the world. Standing 60 metres high, it was a scar on a celebrated skyline which boasts Brunelleschi's magnificent cathedral dome, Giotto's bell tower and the 14th-century Palazzo Vecchio. 'This was a historic moment for our city — watching the dismantling of the crane after all these years was extremely emotional,' said the mayor Sara Funaro when the crane came down. The Italian culture minister travelled from Rome to celebrate the event. Loathing of the crane grew as its survival, year after year, summed up a very Italian culture of political squabbling, lethargic bureaucracy and the shunting of tough decisions between stakeholders. 'For 19 years no one knew how to get rid of the crane and no one really knows why it stayed there so long,' said a local official who declined to be named. First erected in 2006, the 33-tonne crane was put to use as builders started converting the first floor of the gallery, which was still used to store archives, into a exhibition space to add to the existing gallery area on the second floor. The metal structure was set up near the front door of the 16th-century building, opposite a statue of Giotto, the 14th-century painter and architect, who appeared to glower at it furiously. Planners said the crane would be needed for five years, but a decade later, with the conversion still continuing, Florentines began to question if the crane was really needed. By 2018 Marco Stella, a councillor, was raging about the 'unacceptable' presence of the crane. People lit 12 candles at its base and wished it happy birthday in an ironic protest. The crane, gru in Italian, was given its own Instagram page, 'Gru in Florence' which posted stunning photos of the city ruined by the crane sticking into them. The anonymous author of the cult page took on the persona of the crane, writing, 'Disclosure: I am 13 years old but in Gru-years that's 26,' and, 'If getting photoshopped out of pictures was a sport, I'd be [the record-breaking swimmer] Michael Phelps.' Behind the jokes, anger was growing. 'People were asking, 'Is there an alternative to the crane?' But there were restrictions and despite mayors and local culture chiefs trying to get rid of it, they all failed,' the official said. Almost inevitably, the crane became handy ammunition in local political battles. When Eike Schmidt, then director of the Uffizi, announced last year that he would stand for mayor — an election he lost — he took aim at the incumbent Dario Nardella. He claimed Nardella was only then waking up to the crane 'outside his office'. Nardella hit back that as head of the Uffizi it was Schmidt's job to get rid of it, and said: 'He claims he is a great manager but he has not been able to take down a crane. How can he govern a city?' The truth is the refurbishment, and the crane, were run by the local culture authority, part of Rome's ministry of culture, adding another layer of bureaucracy. Typically the regional culture authority, known as a soprintendenza, is often short-staffed, underfunded and wrapped in red tape. But in 2023 the ministry handed control of the crane to the Uffizi and the following year a new director, Simone Verde, planned a final assault on the monster. Rather than waiting for funds, he raised €175,000 from a coalition of rich benefactors to replace the crane with a less intrusive elevator to raise building materials to the first floor. Valerio Tesi, who is managing the refurbishment, says the elevator is needed because the job will not be finished for a few years. One reason it is taking so long is that the first floor has already been put to use as an exhibition space and work to finish it needs to fit in around millions of visitors, he said. 'We also dug down 80cm at the bottom of a lift shaft during the refurbishment and found at least ten buried corpses from the Middle Ages,' he added. Finally, on Monday, Roberto Amadori arrived in his lorry which has a telescopic crane and gently brought down pieces of the larger crane as workers unbolted them, taking care not to drop them through the roof of the gallery. 'Mostly I install air conditioning units on hotels, so as a Florentine, this job was a privilege and an honour since people in this city couldn't bear the sight of the crane anymore,' he said. Verde reported that residents of the city had been stopping him in the street to thank him. 'Before it came down, one man in his eighties stopped me and said, 'Please let me see the Piazzale degli Uffizi again without the crane before I die'.' Verde said the crane had been such an irritant for Florentines because they were so attached to their collection of art, churches and palazzos — even more so than Romans. 'The link between heritage and identity here is unique in the world,' he said. The day after the crane vanished, Lucia Manneschi, a Florentine security guard, was patrolling the piazzale where the crane had stood and stopped to blink up at the blue sky. 'I'm 55 now, so I was 36 when they put that thing up,' she said. 'I'm so happy — I can't believe it's finally gone.'

The Canny Cook: Cherry tomato and pancetta pasta
The Canny Cook: Cherry tomato and pancetta pasta

Daily Mail​

timea day ago

  • Daily Mail​

The Canny Cook: Cherry tomato and pancetta pasta

Few dishes bring me as much joy in the summer as pasta with cherry tomato sauce. It has been a true staple of my warm-weather cooking for as long as I can remember. Although there may be small variations in the supporting ingredients, the heart of the dish always remains the same: really good extra virgin olive oil and vibrant tomatoes. I almost always have a punnet of cherry tomatoes in the fridge in summer, which is handy because larger ones just don't deliver the same results. Cherry tomatoes are naturally sweet and juicy, with a more concentrated flavour and lower water content. They also contain more pectin (a natural thickening agent) than bigger varieties, which means they emulsify with the olive oil to create a rich, velvety sauce. In this recipe, I've added salty pancetta, of which a little goes a long way. If you are looking for a vegetarian option, try replacing it with a couple of tablespoons of capers, torn black olives or chopped sun-dried tomatoes – anything that brings a briny, umami hit. Alternatively, you could skip the shallot and pancetta and just add some thinly sliced garlic for the simplest take on this sauce. As with most tomato- based pastas, a few torn basil leaves and a showering of grated parmesan provide the perfect finishing touches. METHOD Finely dice the shallots. Heat 2 tbsp extra virgin olive oil in a large frying pan, add the shallots and pancetta, and fry over a medium heat for 6-7 minutes until the shallot softens and the pancetta is golden. Quarter the tomatoes and add to the pan with a pinch of salt, turning up the heat a notch. Fry for another 6-7 minutes until they have broken down a little. Meanwhile, cook the pasta in a large pan of salted boiling water for a minute less than the packet instructions. Scoop out a mugful of the cooking water before draining. Tip the drained pasta into the frying pan with the tomatoes and pancetta. Add a glug of the cooking water and toss everything over the heat for a minute. Divide between plates and top with plenty of parmesan and a few torn basil leaves, if you have them. Season with ground black pepper and serve. Do you have a great recipe for eating well and cutting food bills? Email editor@ If we print it here, we'll send you a bottle of champagne *This cost assumes you already have some basic store-cupboard ingredients. prices taken from aldi and correct at time of going to press.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store