In the silence of the
, broken sometimes by women doing house works,
you can breathe the air of
bufù at the end of the year until coming to
The particular atmosphere is created by cellars and warehouses where the
Toresi used to keep salted meats (well-known and very appreciated is the
soppressata), and the vines, especially the white one, that can be tasted
during the or the day after Ferragosto, in the
Convito of San Rocco, always prepared with dishes of fish.
The red vine, on the other side, is used in the Conviti where the eating
of meat is allowed.