A history and description of Italian majolica (1907)
Solon, Louis Marc Emmanuel, 1835-1913 · London : Cassell · leaf 302
of the vessels manu-factured at Castel-Durante, with sizes, prices, and other par-ticulars, is given by Raffaelli. He describes a kind of puzzlejug which was filled through a hole under the foot, and alsothe curious combination called the impagliata, a set of fiveor sometimes nine pieces, fitted… … CASTEL-DURANTE. Fig. 37. plate with a shield of arms, and GRISAILLE BORDER. Salting (ollection. U RBI NO 131 the tagliere, a dish for the meat or the cooked fruit; this wascovered by a reversed ongaresca, or deep soup-plate; finally,resting on the upturned foot of the ongaresca was a…
Majolica · Pottery, Italian
Internet Archive · University of Toronto, Robarts Library · Public Domain Mark 1.0. Free to use for anything.
