To crown the agrarian year the threshing was organized; a complex operation to be carried out in a circle called “Lu Rotu”. This was a granite paved area with raised edges and a circular shape where until the second World War the threshing was done with yoked oxen, horses or even donkeys. The animals, dragging smooth stones (li petri di l’agliola), trampled the sheaves, thus causing the separation of the kernels from the spikes, while men and women with large pitchforks (li triuzzi) hoped the straw from the grains. Then taking advantage of a windy day the product was ventilated (vintulàtu), the women gathered inside large baskets the set of beans and the chaff. Cast in the air the chaff was carried away by the wind and the beans fell into the basket. The wheat was then stored in juniper wood cupboards called cascioni. After the first twenty years of this century, the threshing was done mechanically with the threshing machine and tractors. The site dates back to the first half of the 20th century.
Il sito risale alla prima metà del ‘900.