Leonardo Antonio Giannuzzi
to eat today you have to go to the supermarket to buy to the sound of money
all the things that were produced in house once, oil, bread, cheese, sauce, ricotta
, barley coffee, American coffee and many other things that before were produced
home, farm and farm. Was produced flax, cotton and wool from sheep took. Women wove the robe on the chassis that were used in the home and campaign.
In the countryside there was a trullo, a shed where we were on the horse horse, the mare,
several chickens, two or three fowls and a pig who was behind the courtyard, under a shady thatched
. In
Trulli, who was like a room, slept
iron frames (tristiegdhi) some wooden planks and a sack full of wheat straw.
children slept under the bed, slept in the biggest haystack.
whole family at that time was all summer in the country: it was
fodder for horses, hay for the horse barn and for all. The cow gave milk together
to that of sheep that was used to make ricotta with the whey and ricotta together
hard bread left over from the evening, served for breakfast. After we did the
cheese that he would sottosale season.
The mother got up an hour earlier and was baking bread left over from the first night
with peas, onions, hot peppers, oil, vegetables.
All this in a frying pan. After firing emptied into a large two potholders taeddha where everyone ate: i drank a large glass of wine, the kids a glass of water tankers. Then everyone went to his work: the small-scale sheep grazing, the older boy
great cleaning the barn feeding the animals Caniglia, collecting eggs
and even wood. The largest took the horse, put his bag full of corn and bean
and went to plow the land where he was planting vegetables, watermelons, tomatoes
for the sauce, vegetables, and served as the home. When it was noon, all fell within the trulli to eat and nap until the weakening of the heat. In the afternoon we gathered in the hay Pagliero, the wood that was used to make bread to make bread gathered the ears falling to the ground when the barley harvest.
Women with the daughters took the bags, filled with ears of corn, brought her
to dry on the floor, and when the sun dried up after two days, crumbled
with a big stick (manuleddha) and a sieve (zingarieddhu )
took off the dust, filled the bag and carried the mill.
After the ground it used to be "thin": If your bread is not enough for a batch
, add the bread of others to complete the baking.
From the "subtle" came out about 15 pieces of bread from Pucci and Frisell.
Frisella: toasted bread baked that after the first firing,
was cut with a blade and then fired again.
include Pucci, were also made the "olive" that the mother handing the neighborhood,
to brothers, cousins, the wives and families often less abient
where hunger was demanding in exchange for a prayer for the dead. For each family a
puccia and an olive.
By doing this the woman had, the bread at home was always warm because one day he did his cousin
Lucia, one day he did his cousin 'nntonia then his cousin Teresa, then lu
cumpà Giuvanni and we went on like this: a continuous exchange.
With Pucci, olives, cuie the schiacciatelle the sceblasti, the pittarai
(type of cake).
With everything you consume a glass of wine Carpignano who was a party.
Carpignano A good wine was made because there were many vineyards where martanesi going to dig in the day.
the evening when people are finished eating and drinking wine and tired affatticati
for those who work in the fields, the harvest, who, who came all the vineyards on the edge of
door.
gather to talk about the events of the day, and meanwhile the kids were playing hide and seek
and the ladies were made out by the young and the mothers with the distaff
spun the wool of sheep.
it was getting late when the oldest of the group drew all saying, 'Let's go to sleep
that tomorrow we can expect a great day. Good night everybody, good sleep was good. "
Excuse me if I got tired. I am Leonardo Antonio Giannuzzi from Martano
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