Domenico and Susanna owned vineyards and traditionally the entire family went out to prune, tie up and weed the vines in March and April and to help the hired hands harvest and make the wine in October. Vernaccia, a most prized wine was drunk by the wealthy. Columbus embarked on several long voyages. He also spent a lengthy time ashore helping his father run his businesses. The captains or ship owners, were responsible for the complete supplying of victuals and men.
Ship biscuits date back to ancient Roman and Greek days.
The dough of seasoned wheat flour and water was baked in molds twice or even more times for long voyages. To eat them, if you did not want to lose your teeth, you had to soak them in water or soup. They, as well as the salted meats and fish, wine, olive oil and water were stored in wooden casks, often of faulty construction. All the victuals were stored in the driest part of the hold, which meant very little as the stumpy ships leaked and water and humidity played havoc with the food. Columbus was suited for life at sea and its rigors.