Diet primarily consisted of cultivated cereals, domesticated animal products, and supplemented by foraged wild foods.

Bioarchaeological studies, particularly isotopic analysis of human remains and analysis of coprolites and ancient refuse, reveal a diverse but predominantly agrarian diet. The caloric backbone was provided by cereals like emmer wheat and barley, often processed into gruel or bread. Animal husbandry supplied meat, milk, and potentially cheese, from cattle, sheep, goats, and pigs. Fishing and hunting of wild game (deer, boar) continued to supplement the diet, especially in coastal or forested regions, along with foraging for wild fruits, nuts, and berries. This mixed subsistence strategy provided resilience against crop failures and ensured a relatively balanced nutritional intake.