HARVEST
Ready on the eve of the date set for the beginning of the harvest was:
the “paramentu” (millstone) for the crushing;
“u tineddu” the wooden basin underground;
“u torchiu” (the press) where the grapes were pressed.
The men went to bed very early that evening in order to get up early the next day.
At first light, they went to the vineyards taking with them a wicker “caittèddra” (basket) which, once full, they carried on their shoulders.
At about nine o’clock, they had a break for breakfast.
They returned to work and in order to overcome the sultry heat and fatigue, the harvesters drank water from their “bummuli” (terracotta containers to keep the water cool).
After midday they had a second meal and then went back to work until sundown.
The evening meal was usually pasta “cu i favi” (with broad beans) or “sucu di gnocculi” [Sicilian pasta from the Trapani area] all washed down with plenty of wine.