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This paper shows the application of an integrated approach to the study of the use of ceramic wares and of the food prepared and consumed in the Medieval Hospital of Santa Maria della Scala in Siena (Central Italy). This approach takes into account data obtained by the archaeological and archaeometrical study of ceramic vessels and the investigation of historical documents recovered at the Hospital. A selection of ceramic vessels was analysed to identify the organic residues preserved in them and therefore their original content. The analyses were carried out performing different extractions and the samples were analysed with gas chromatography-mass spectrometry. The data obtained were integrated with the information provided in the written documents found during the study of the Hospital, regarding purchases and daily life at the Hospital. (1) Alessandra Pecci, ERAAUB, Universitat de Barcelona, C/Montalegre 6-8, 08001 Barcelona (Spain); Dipartimento di Biologia, Ecologia e Scienze della Terra, Università della Calabria, Via P. Bucci, cubo 12B, Arcavacata di Rende, Cosenza (Italy), alepecci@gmail.com (2) Francesca Grassi, Marie Curie Fellow, Dpto. de Geografía, Prehistoria y Arqueología, c/Francisco Tomás y Valiente s/n, 01006 Vitoria, Universidad del País Vasco-Euskal Herriko Unibertsitatea, (Spain) fragrass20@gmail.com doi: 10.21630/maa.2016.67.08 Preliminary study of food residues and cooking practices in the Medieval Hospital of Santa Maria della Scala in Siena (Central Italy) Recibido: 2015-02-20 Aceptado: 2016-01-22 Residuos de alimentos y prácticas culinarias en el Hospital Medieval del Santa Maria della Scala en Siena (Italia Central). Resultados preliminares PALABRAS CLAVES: Medioevo, hospital, uso de la cerámica, residuos orgánicos, alimentación, Siena-Italy. GAKO-HITZAK: Erdi Aroa, ospitalea, zeramikaren erabilera, hondakin organikoak, elikadura, Siena-Italy.