Bread was a precious commodity, an important part of the diet for Italian families and wouldn’t be taken for granted. First they would grow or gather the crops. In centuries past my family in the Garfangana region would gather chestnuts from the valley to make into flour. Then they would transport the chestnuts or grain by mule to the Mill – we still have the original grinding stones and hoppers restored in the Mill and the iron loops for tying up the mules.
Then they would make the bread using traditional sourdough methods and whilst it was proving, light the woodfired bread oven to bake it. After they had worked so hard to put it on the table so they wouldn’t waste it – so that’s why there are so many recipes for using stale bread – panzanella salad, fried breadcrumbs and bread based soups. So don’t throw stale bread away. Blitz it in the food processor and keep it in the freezer for breadcrumbs – just keep adding to the same pot and use from frozen…. or make some delicious crostini or croutons for soup.
One set of the hoppers and mill stones at the Mill, Isola di Valbona, Garfagnana, Tuscany
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