A container for bread used in rural farms in the mountain areas of Tuscany.

Bread, a staple of the Tuscan diet, was made at home once a week, and kept in this container to keep it fresh and protect it from insects and animals.

Made entirely from strips of chestnut wood held together by three hoops with a key closure typical of the Tuscan method; it is provided with a lid; it has a diameter at the base of about 40 cm. and at the rim of about 34 cm., height 65 cm.

A small container in the shape of a tub, made entirely from chestnut wood: strips assembled and held together by three chestnut hoops with a key closure.

It holds about 10 liters and has a wooden tap for extracting the contents, still used today by the most famous vinegar producers.

The 'Vinegar Tub' can also be used for the production of aromatized vinegar. (Instructions included)

Millet, a cereal of scarce importance was grown as fodder for farmyard animals but also for its brushes which were carefully gathered. The peasants used the brushes to make brooms and brushes to use themselves and to sell in the cities. With great skill and real know-how they used osier (sarcio) canes to hold three long brushes together held by a cane peg. For a handle a young chestnut sprout ( called "pollone") weight 0.700 kg height 65 - 70 cm excluding handle width of brush about 35 cm.