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Until some decades ago the breeder lived here during all year round. In
summer, from June to September, the shepherd made the hay, while the
livestock was in public pasture land of Corna, Casina, Bait e Tombea. From
Autumn to spring the shepherd took care of his livestock and dedicated
himself to the production of cheese and butter. He worked also in order to
maintain the building, and especially the hay-roof in good condition. He
chopped the wood and made the work-instruments.
The architecture of these barns is the only one of its kind and,
except some resemblance to some barns in other part of northern Italy (Monte
Valpiana, in the Village of Bosco Chiesanuova, in the district of
Verona and on the mountains between Asiago and Belluno), no exemplar exists
in Italy.
The building, a masterpiece of efficiency and thrift, is made
up of a ground floor closed by strong and thick walls of rocks. In the
ground floor there are three rooms, the cowshed, to protect the
livestock from the cold winter, the shepherd’s room, where the shepherd can
produce and preserve the cheese and the butter and the
warehouse (rolt).
The first floor has a floor made of wood boards leaned on
strong beams. Here the hay was kept dry during all the winter round. The
floor has very steep slope and it is covered with bundles of
wheat hay, that are a meter and 20 centimeters long. The bundles are placed
side by side and are put one on top of the other, to make them
water-repellent.
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Magasa Barns - Photo (c)
RoCam
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