The “pan ner” or tre rye bread.
Since ancient times, on the fields more exposed to the south, carved on steep, sustained by dry stone walls, few cereals were cultivated, especially rye, witnessed already in the fifteenth century in an act of donation of bread ("mica") to the pastor.
In almost every village there used to be a village oven. Many of them have been restored in these past few years. Once a year in winter, usually at the beginning of December, rye bread used to be baked. The baked bread loaves were then stored in granaries where they would dry. They
were kept on wooden shelves, called “ratelì”, so that they would not be too close one to the other in order to avoid mould formation; the idea of keeping them above-ground was to avoid them from being eaten by rodents. These bread loaves were sometimes stuffed with chestnuts and
cumin seeds; to soften this bread, it was often dipped in milk, soup or sugared wine.
