The mill and the oven
The mill and the oven, which are still working, allow offer visitors an immersive experience in the history of bread production in Upper Valtellina: from the cultivation of rye in the fields to the braciadel (the characteristic donut shaped black bread). Each step of this chain is a real treasure chest, full of curious and interesting anecdotes. For example, did you know that bread in our valleys used to be made only twice a year? That the mouth of the oven was lit by gulosa ("gluttons", simple, effective fire lighting devices which are hungry for fire!). Or, can you imagine the reason for the conspicuous presence of a wooden box for bowling balls inside the mill?
In a hostile environment like the Alpine one, nothing was left to chance, especially as regards the use of the resources of the territory for food production. That is why every gesture of our ancestors, the shape of every object, every step related to the production of bread has precise explanations, everything was the result of a millennial adaptation to the territory.
Much of the material heritage and knowledge related to the area has all but disappeared but ... all is not lost! Thanks to the objects in this museum collection, it is possible to reconstruct many stories, including that of bread! A journey back in time, starting from sowing, passing through (for real, with your own legs!) a working 18th century mill and reaching the oven which, with a little luck, you might find lit, ready to bring out tasty and fragrant rye bread!