Settimo says goodbye to the old mill. Mariano Mascia, who had been running it for years, retires, closing the plant located in the very central Via Roma. In fact, he has not found anyone willing to manage it.

Thus, from January 1st, the plant that for 75 years has grinded the wheat as it was done in ancient times, producing the flour and semolina used to make bread, stops. "I found myself without alternatives - Mascia says bitterly - my heart weeps, but I have no alternatives".

We are talking about a plant that arrived in Settimo in 1946, managed by Gigino Mascia and Titino Bocchiddi with a tradition carried on by Mariano Mascia.

Thus the ancient flavor is lost. A piece of history that goes away, leaving everyone a little sad. A civilization, the peasant one, which here has always smelled not only of memories.

The old mill plant was once powered by a donkey, which was later replaced by an electric motor: however, the working method has not changed. The rhythms are those of seventy years ago.

The Settimo mill has always been almost a sanctuary. “I was hoping someone would come forward to take care of the management. I also made myself available to initially collaborate with any new owners. No answers came. Yet this is a jewel plant capable of grinding ten quintals of Cappelli wheat every week, churning out semolina, flour and bran, the raw material for producing su coccoi, su modditzosu, su civraxiu nieddu, but also dietary wholemeal bread. With a lot of quality certificate ".

What will become of the old mill? Will it become a museum? Perhaps. Although everyone - and not only in Settimo - hopes that the mill will soon resume producing semolina and flour as it has done for 75 years to the delight of the finest palates.

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