1900/1960

1. 1900/1960 • At breakfast coffee, milk and bread (often toasted), the poorest families replaced coffee with a drink made from a mixture of chickpeas and barley toasted, while those with more possibility with the bread also ate cheese or salami. “the peasant’s breakfast” by S. Caramagno

2. The lunch • The lunch consisted of a single dish, usually a soup, prepared with lard, herbs, onions, tomatoes, pasta and potatoes, or pasta and cabbage, or rice and potatoes. Another dish that could be found frequently on the tables was the vegetables soup prepared with onion, garlic and seasoned with oil, or stewed vegetables, based on beans or lentils, prepared with potatoes, bacon and tomato. The common feature of all these dishes was the low cost. “Summer” by S. Caramagno

3. Supper usually consisted in bread and cheese or salami, or omelette and salad, but in the families with less possibility was not uncommon that supper was constituted from a soup made with bread, milk and coffee or from the rests of the lunch, this last two solutions had the advantage of low cost and not to consume the coal supplyes. “Meal” by S. Caramagno

4. Desserts and fruit • The desserts were totally absent from the diet of most of these families, while the fruit was ate.  “The family in the orange groves” by S. Caramagno

5. wine • A constant of all meals consumed by households, although belonging to different social classes, was the use of wine. The wine consumption at lunch was an habit, while it varied for dinner, many preferred in fact to go in the taverns  after having a frugal meal at home. “crushing of grapes” by S. Caramagno