Roman Ruins of Troia – Easter 2022

This listing expired on April 1, 2022. Please contact for any updated information.

Location: Tróia Peninsula, 7570, Portugal

Season: April 1, 2022 to April 15, 2022

Application Deadline: March 6, 2022

Deadline Type: Rolling


Program Type:
Field School

RPA Certified:

Project Director:
Inês Vaz Pinto

Project Description:

The Roman Ruins of Tróia are the largest fish-salting and fish sauce production complex known in the Roman Empire. Since the 16th century, they have been mentioned by people visiting the area and have had several campaigns of excavation. In the 19th and 20th centuries, major excavations were promoted at the site.

Since 2006 that renewed archaeological works have been taking place, doing excavation and conservation on several structures identified on site, such as fish-salting workshops, including several wells, the baths, a residential area, a rota aquaria, a mausoleum and a paleo-Christian basilica besides several necropolis.

The Easter season in 2022 is dedicated to fieldwork in the Roman harbour and associated warehouse structures (with a possible “horreaum”).

Period(s) of Occupation: Roman Imperial (1st to 6th centuries AD)

If you're willing to apply, fill in the form provided in the website under the tab "Apply"

Project Size: 1-24 participants

Minimum Length of Stay for Volunteers: 2 weeks

Minimum Age: 18

Experience Required: None.

Room and Board Arrangements:
Room: SWAD staff and students are provided with accommodation in shared apartments in Troia. The apartments accommodate between 2 and 4 people each. Board: Three meals are provided on working days. We will do our best to accommodate students with special dietary requirements or food allergies, but those candidates must contact us before the beginning of the project. Students will have the pleasure of eating traditional Portuguese food.

Academic Credit:
We are happy to sign any forms you may need so you can get academic credit. University College London are automatically credited.

Contact Information:

Mariana Nabais


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