Wide-rimmed bowl with Hercules and Cacus and arms of Cardinal Antonio Pucci
Probably workshop of Guido Durantino Italian
Not on view
With its wide rim and small but deep well, this type of bowl is called a scodello. These were sometimes filled with soup or stew at the table, and at other times were put before diners already filled. In either case, they could not hold much food. Renaissance meals generally consisted of multiple small courses and often lasted for several hours. In addition to displaying the host’s sophistication, the decorated wares would help keep diners entertained throughout.
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