Eating… 100 Years Ago

Everything, or almost everything, that was required of the daily diet came from the work of man, and all family members – men, women and children – according to their abilities gave their contribution to the effort with sacrifices and renunciations, without claims, both for jobs in the countryside than in the stable and in other activities.

The land was cultivated with love and passion and bore fruit. Fields, large and small, plowed with oxen or hoed by hand, were planted with rye, wheat, barley, potatoes and oats and the crop assured the there would be bread for the year. In the garden were cultivated pears, beans, lettuce, turnips, radishes, plus cabbage to make sauerkraut (which is eaten with boiled potatoes placed in a basket on the table, where everyone was served).

To accompany the bread they used all dairy products: butter, cheese and ricotta. These were processed and blended with salt, pepper and “sutigu” (chives), dried in the smoke to be grated.

Pigs were reared, properly fattened, and provided lard, salami, sausages, and cotechino (gelatinous pork sausage). The bones were left in brine for a few days, then were hung on special shafts and smoked with juniper branches.

It will say with all this good things the canteen or kitchen were not so skinny!

But everything was stored in “banks”, with the appropriate partitions. Everything was measured sparingly and was to last until the next harvest. So much for the flour, the homemade bread. The same applies to the different companatici that “accompanied” polenta, “Mes”, soups, etc.

The poor, the have-nots who knocked on the door for a “handful of meal”, a piece of bread, a bit ‘of pottage, no one ever went away empty-handed.

THE BREAD

In the evening: pour the flour, about 6 kg., Then a yeast bun made raw from a previous machining. It melts on a liter of warm water and salt. The morning after: add warm water, stir and mix until it becomes a single body. Work it strong until the axis cutting the dough are formed holes. Let stand for 5 hours. Prepare hot wood oven, clean it that do not remain traces of embers.

Mix the dough again, divide it into shapes and bake for three quarters of an hour. Remove the bread, put it in a basket and cover.

CAFFE ‘- MIXTURE

He toasted it is barley, rye, wheat, oats, figs. To grind it all, and this mixture was used for the coffee; then he cooked in the cauldron, was filtered and was ready for my coffee.

SUGAR

It needed much, but it cost! It was a luxury for the poor. So also in the latte he would put a grain of salt, suitable for improved digestion.

;;;;;;;;;;;;;;;;;;

La stuä (tinello) è il locale più bello e confortevole della casa cadorina. La Stua (dining room) is the most beautiful and comfortable place of cadorina home. Sun, lined with wood, was equipped with the Fornu by pan topped by sovrafòrnu on which rest the heat generations. The oven is always surrounded by numerous busy day benches belongings to dry and, in the evening, family and guests if the hosts were friendly and they had some nice marriageable daughter. A table and a few chairs complete the furnishings. About discretely occupied or deception the chair placed in the middle, had to be considered unwelcome guest; it goes without saying that the newcomers preferred to stand or leave early apologizing for the chatter just heard. A part was the place to spin the wheel, always available to fill their spare time “free”. The closet housed the “family card” and comfort items (coffee, sugar, brandy, etc.); the key was always well guarded in the deep pockets of the skirt of mezzalana of the hostess. On the walls they hung large paintings of ancestors or sacred images, gradually covered by layers of photographs strung between glass and frame in precarious coexistence.

A watch from far away not so much tired chanted the time, that seemed motionless, as the passing of the generations who lived in the same way their days in this old and dear Stüa.

La Stua (dining room) is the most beautiful and comfortable place of cadorina home. Sun, lined with wood, was equipped with the Fornu by pan topped by sovrafòrnu on which rest the heat generations. The oven is always surrounded by numerous busy day benches belongings to dry and, in the evening, family and guests if the hosts were friendly and they had some nice marriageable daughter. A table and a few chairs complete the furnishings. About discretely occupied or deception the chair placed in the middle, had to be considered unwelcome guest; it goes without saying that the newcomers preferred to stand or leave early apologizing for the chatter just heard. A part was the place to spin the wheel, always available to fill their spare time “free”. The closet housed the “family card” and comfort items (coffee, sugar, brandy, etc.); the key was always well guarded in the deep pockets of the skirt of mezzalana of the hostess. On the walls they hung large paintings of ancestors or sacred images, gradually covered by layers of photographs strung between glass and frame in precarious coexistence.

A watch from far away not so much tired chanted the time, that seemed motionless, as the passing of the generations who lived in the same way their days in this old and dear Stüa.

Milk was scarce, but nutritious, because genuine. Children were shown the goat milk. A Casamazzagno in some years there were about 25 heads of goats.

“Ciudrùzu” (cauldron, possibly copper) on the fire. When the water boils, pour about a cup and a half of corn meal, all at once, making the cross with “Meskel” (wooden spoon, not flattened as what is used for polenta) and boil for 5 minutes . Then begin to move, “raising it” with the ladle, continuing for three quarters of an hour.

 

When almost cooked add a tablespoon of butter or olive oil. It serves in latte.

It ‘a classic breakfast – prepared in the “kitchenette” that hood … the sky, not far from the barn – the people who, after a good sleep in “barku” (barn) on the high pastures, waiting to haymaking. Moreover, it can also be enjoyed as a snack or dinner. In our days, perhaps a bit ‘out of use.

Giovanna Cucco Festini