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ROCCAMORICE |
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(Pg. 8) |
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La Rocca Pg. 13 (San Donato Church)
La Rocca Pg. 14 (people / places)
La Rocca Pg. 15 (people / places)
La Rocca Pg. 16 (people / places)
La Rocca Pg. 17 (places to stay / eat)
La Rocca Pg. 18 (Asphalt Mines)
La Rocca Pg. 19 (Asphalt Mines)
La Rocca Pg. 20 (Churches)
La Rocca Pg. 21 (Churches)
La Rocca Pg. 22 (people / places)
La Rocca Pg. 23 (people / places)
La Rocca Pg. 24 (people / places)
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La Rocca Pg. 1 (history/photos)
La Rocca Pg. 2 (Santo Spirito)
La Rocca Pg. 3 (San Bartolomeo)
La Rocca Pg. 4 (photos)
La Rocca Pg. 5 (photos)
La Rocca Pg. 6 (photos)
La Rocca Pg. 7 (festa)
La Rocca Pg. 8 (the old ways)
La Rocca Pg. 9 (the old ways)
La Rocca Pg. 10 ("Lu Sand'Andune")
La Rocca Pg. 11 (La Rocca's Sand'Andune)
La Rocca Pg. 12 (Don Donato Bianco) |
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TRADITIONAL WAYS |
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SHEEP FARMING |
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In 1992 when the pictures below were taken, and probably still today, sheep farming was done in the traditional way in Roccamorice--communally. The mixed flocks of sheep and goats are maintained primarily for their milk, from which the local pecorino (sheep's milk) cheese is made, but meat, primarily lamb, is also a by-product.
Farmers pool their sheep and goats into a collective flock, and each takes turns with the responsibilities of caring for the flock, milking, and making cheese. Each receives milk and the cheese made from the milk in proportion to the number of his animals. |
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The flock spends the day grazing on the mountainside, protected by sheherds and Abruzzese sheepdogs. At the end of the day, before returning to the farm to be milked, they go for water; these sheep are watering at Fonte Tettone, on the mountain above Roccamorice. |
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The farm at which, in 1992, the sheep and goats were milked each evening and morning. At the end of the day, the flock would return from the mountainside visible behind the farm in the photo on the left. The animals would be counted into the barn, and then milked. The center photo shows one of the milkers, Tommaso Conte, waiting for the flock to come in. At right is a photo of the milk pails, lined up and waiting. |
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Just outside the barn a man counts the sheep as they enter, to be sure none are missing. Once in the barn, as seen in the center photo, they are herded into an interior pen from which they are then released a few at a time for milking. In the photo on the right, the milkers are taking up their positions. |
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The work begins, and the long job is made easier by constant conversation and banter among the milkers. Antonio Addario, Rocco Menna and Tomasso Conte in the picture on the left. Tomasso Conte in the picture on the right. |
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Anna Di Pasquale at Colle Cauto, in the La Gambagne section of La Rocca, delivering from the cheese storage shed some of the pecorino cheese made from the milk of the flock shown above. She is going to sell it, and she therefore is carrying it in a traditional steelyard scale, so that she can charge according to its weight. |
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La Rocca Pg. 9 |
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La Rocca Pg. 7 |
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