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The 'terre di rogo' (pyre debris) are black-coloured layers resulting from the crematory pyres, placed inside graves within the ritual of secondary deposition and containing different materials, including cremation slags. The characterisation of the slags, until now rarely conducted by chemical techniques, can provide useful data to explain more precisely the protocol of the funeral ritual and to better understand the effects of fire during cremation for the accumulation of pyre debris. In this study, a fast screening method using ATR-mode infrared spectroscopy is proposed, which may highlight the need for further investigations with SEM and XRD. The protocol was tested on the black and irregularly shaped cremation slags from the pyre debris of two Iron Age cremation necropolises in Padua (northern Italy). The results of the analysis identified several types of cremation slags within each individual pyre ground and the presence of bone fragments exposed to different intensities of combustion during cremation. [ABSTRACT FROM AUTHOR]

• Ancient charred bread can be preserved, maintaining microstructures of cereals. • Bread found in seven archaeological sites in Northern Italy was analysed. • Optical and scanning electron microscopy are used to study microstructural elements. • Infrared spectroscopy can be used to support microscopy. • Raw materials and methods of preparation were identified. This study examines charred bread-like samples found in several archaeological sites across northern Italy and dating from the Early Bronze Age to the Early Middle Ages, some of which are included amongst the UNESCO World Heritage Sites. The aim is to investigate differences and homogeneities in bread production processes in different eras and cultures. Bread was a staple food in many ancient societies, but has rarely been found amongst the materials that survive in archaeological sites. When it is found, it is usually because the bread was charred by accidental combustion (falling into the oven during baking) or deliberate combustion (for ritual purposes). The literature on the issue is not abundant, but has been growing over the past decade. There is, therefore, room to propose new study methodologies at this time. We studied eight samples of charred bread-like products and we used optical and scanning electron microscopy to identify plant tissue remains attributable to cereal caryopses, partly modified by bread-making processes. Energy dispersive X-ray spectroscopy and, for the first time, infrared spectroscopy in attenuated total reflectance mode (FTIR-ATR) were also used to investigate the composition and preparation methods of the different types of bread-like products. In particular, FTIR-ATR analysis can give indications about the presence of starch, gluten and lignin in the sample under investigation and it can, therefore, be used as a screening to guide subsequent SEM analysis in the search for specific cereal residues in the dough. In some cases, the different techniques used also revealed the presence of minerals such as silicates and carbonates, probably due to grinding residues or poor sample cleaning. During SEM observations, phytoliths, diatoms and framboids were also found in some of the samples. [Display omitted] [ABSTRACT FROM AUTHOR]