This type of shallow dish on a foot is called a tazza. It was in the first place a drinking glass for red wine, but it required the most sophisticated table manners to be able to drink from such a shallow glass without spilling. A tazza could also be used for serving 'sweetmeats'. These were the different sorts of sugared and spiced fruits, conserves, biscuits and other confectionery that made up the final 'sweet' course of a banquet. The bowl of this tazza is made in the 'ice-glass' technique. This involved plunging a hot glass bubble into a bucket of cold water, causing cracks to form on its surface. These cracks would be visually enlarged by reheating and repeating the process and by further expanding the bubble by blowing.