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Poghju, Riventosa and Casanova had up to seven mills at the beginning of the 19th century, five of which were used to grind cereals. Grain was processed there, but also chestnuts. Their motive power was provided mainly by the waters of the Misognu. The Masgiolu mill, which may date from the end of the 18th century, has a horizontal wheel. This type of mechanism, because of its simplicity, allowed the processing of small quantities of cereals and was suitable for village production. The horizontal driving wheel is located in the vaulted basement of the building. It is connected directly to the millstone on the upper floor by a vertical drive shaft. The water was fed through a bypass channel and forced onto the drive wheel, which in turn drove the millstone. To remunerate his work, the miller usually took one twentieth of the grind (u vintesimu). U GRANU The increase in population throughout the 19th century on the island led to an increase in the area cultivated with cereals, particularly wheat (u granu). Even poor soils were sown everywhere. The landscape still bears the traces of this today, through the cultivation terraces (e ripe) laid out on the sometimes steep slopes, as in Riventosa. Biennial crop rotation was practised (the land was left to graze one year after the other). In Poghju, depending on the quality of the land, it was estimated that the harvest yield could be four bacini for one sown (quattro bacini la bacinata). Wheat was a currency used to pay for the services of the notary, the doctor, the teacher or the blacksmith. THE CHESTNUT The chestnut tree once dominated the area around the villages. At the beginning of the 19th century, two varieties of chestnut were harvested in Riventosa: the Pianella and the Campanese. Until the middle of the 20th century, the chestnut was an essential foodstuff for the population. It was the main resource after cereals. Pane di castagne (chestnut bread) was eaten for more than half the year. The harvest began in early October and ended in mid-November. Chestnuts were picked daily at the foot of the tree in sporte (baskets). They could be eaten fresh (roasted, cooked or in soup) or dried and made into flour. In this case, they were stored on the upper floor of the houses, above the fucone (fireplace), on a slatted floor (a grata). A continuous fire was kept going for several weeks until they were completely dry. Once shelled, they were then put through the mill to obtain the flour.

Riventosa

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