Not just bread and wine: new research reveals that the inhabitants of Pompeii enjoyed a surprisingly varied menu of pork, legumes, grains, fish, and complex animal husbandry. Using a technique that can trace eating habits from organic remains, an interdisciplinary research team has reconstructed the diet of ancient Pompeians, but also the methods by which animals were raised, fields cultivated and marine resources exploited. The study published in the international journal Scientific Reports sheds light on one of the most everyday; yet, least known aspects of life in the Vesuvian city: the management and exploitation of food, animal and plant resources. And it turns out, for example, that pigs showed varying diets with different modes of breeding. Goats and sheep were also raised with distinct approaches, and plant diets included a wide variety of legumes and grains. The presence of fish resources was also important, confirming intense exploitation of marine waters. The study, which confirms that Pompeii is a unique laboratory for archaeologists, is the result of a collaboration between Sapienza University of Rome and York University's Department of Archaeology.