I see them all the time at Home Goods/Tj Maxx/Marshalls and own quite a few of them. Now you will also see other patterns from this company in spring colors, yellows and pinks for instance, some with bunnys in their patterns. About a month ago I bought plates in a beautiful light lilac. I have been eating on them for years and no one has died yet so I think they are safe to eat on.

Prices are much lower at the stores if you have any close to you. Shipping will kill you at ebay but by searching the ebay site you will see some of the other patterns that are also available from this company.

They are not knock offs. I've got several pieces that I display. Tying to get the whole set of the bunnies in the green like yours.

I don't have a store near me that sells Bordallo dishes so I've gotten mine off of ebay and paid more then average prices.

They are safe to eat from.

I have some of those, too, and love them. They aren't valued like antique Majolica, but it mixes quite well with the antiques.

Its hard to see the plates but they are antique Majolica. The y really look just like a little lettuce leaves. They belonged to my mother and I have always loved them, but I don't use them as they are very thin. By the way kiodom I have some of the same plates you do because they remind of the others!

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It's funny, when I read your post I thought "I can answer what majolica is." But then I found myself struggling how to define it in print -- I know it when I see it kind of thing.

It's earthenware, molded (hence the detail in the cabbage leaves) and usually (always?) has a white bottom coat with color built-up in thin, semi-transparent layers over it. The colors tend to be bright.

I have my grandmother's set of cabbage plates, too! It never even occurred to me to wonder if they were food-safe ... uh-oh. Well, she ate off them and lived to a ripe old age (and she was a serious smoker / drinker), so fingers crossed.

"Majolica is a soft earthenware ceramic, fired to the "biscuit" or unglazed stage at approximately 1100 degrees Fahrenheit. Once the plaster of Paris molds are removed, the resulting form is then covered with a coat of an opaque lead glaze. Later, when this has set or dried, the brightly colored metal oxide glazes are added on top of this first lead glaze coating. When fired for the second time, this time at 750 degrees, the interaction of the water which remained in the biscuit form, the opaque lead glaze and the final metal oxide glazes interact in the kiln to create the deep and brilliant translucent color specific to majolica. It is this glaze, the tremendous variety of whimsical forms, and the intense colors of majolica that make this ceramic stand apart from other wares and delight collectors."

The "new" copies of old majolica designs that you find now should be safe to eat from - the Bordallo's, the Mottahedeh's, etc. I'd be a little wary of glazed ware coming from Mexico or China.

I collect the old American majolica which sometimes used tin, but most often lead in the glaze - these really are not safe for serving foodstuffs and shouldn't be used for anything other than display.

Thanks everyone,:)

This is a very old thread, but I will share anyway! I would love to know if newer Pinheiro items are safe (I have some packed away from the early aughts)! I can't afford to support Tamara Rubin's work, but maybe someone here would like to have theirs tested?

https://tamararubin.com/2017/07/subscribe-in-support-of-my-advocacy-work-you-can-become-eligible-to-send-in-a-box-of-your-things-for-testing/