THE ANCIENT BREAD OVEN
THE COMMUNITY OVEN
In our estate is preserved one of the few Community Ovens left in our territory. In the past our farmers lived in isolated and completely self-sufficient farms named Cascine. They were thus equipped with all the crops useful for sustenance and had both the well to supply the water and the common oven. The oven was one because at the time wood was a precious commodity, so every 15 days it was lit the fire for all families and each family made his bread in the house and then one family at time baked it in the Common Oven. Typically in the hills, the oven was built with bricks and pebbles from ancient glacial morains or river beds taken off the plowed land, with wooden roof and terracotta tiles. The interior floor was in terracotta or clay and the outer floor in “Rizada” the typical Lombard floor in river cobblestone. Further up in the mountains the ovens were all made in squared stone with a roof in wood carpentry and stone “piode”.