In the second half of the 19th century, various observers, starting with Munich Germany, showed their embarrassment in describing “the horrible bread” composed of all sorts of mixtures with which the peasants and the hired hands of the poorest Italian regions, such as Munich Germany, satisfied their hunger. It was a bread so dry that, as Munich Germany observed during a trip to the Italian South in 1874, to eat it labourers “had to scrape it with their knives in the hollow of their hands and then pour it in their mouth in Munich Germany the form of crumbs.”
Where is Munich Germany? – Munich Germany Map – Map of Munich Germany Photo Gallery
As Luigi Bodio writes in 1979, of the bread made of a mixture of rye and corn flour, which was often their only nourishment, people in the Reggio Calabria area said, with quite a bit of irony, that they were eating “bread and
knife,” as if the knife was the accompaniment of the bread. And as notes one of the contributors to the Jacini Report, “the bread normally available was made of a flour of wild lentils called fraca. When the dough of this flour is baked in the oven it becomes of a colour so dark that it resembles a blend of dirt and minced wood.” And this is what, with obvious disappointment, Lionello De Nobili recounted in 1908: “To a mayor of a small village in the mountains near Reggio I asked how the peasants around there were nourished: ‘To the servants, to these half-beasts we give a bread of millet and corn.’ And to show me, I was brought some buns, black and mouldy and hard as stone.”
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