The main evidence for cooking comes from artifacts from elite feasting, often with an emphasis on roasting, found in tombs. Another class of evidence for the more standard cooking of the majority of society is the ceramic cooking stand (fornello), used in a deep-seated tradition that dates to the Bronze Age and providing an important indication of identity that is not related to the elite.
The presence of the cooking stand suggests the availability of a slow heat that, together with the spit, allowed cooking to take place at a controlled distance from the fire. Vessels were placed on the cooking stand and, according to the level of heat, would have allowed the production of gruels, stews, and milk products such as cheese and yogurt.
See also SALT.
Historical Dictionary of the Etruscans. Simon K. F. Stoddart.