Perale, Serafino di Giuseppe

[triciahawes1916]

Please translate record Numero 18 for Perale Serafino di Giuseppe.

https://familysearch.org/ark:/61903/3:1 ... cc=1475996

[erudita74]

Birth of Serafino Perale, dated Nov 2, 1877, in the town hall of Azeglio.

Appearing at the town hall to declare the birth, and present the infant, was Giuseppe Perale, age 35, prestinaio (he ground grain at the mill), living in Azeglio. He reported that 8 a.m. on the 20th, in the house on Via Maestra (without a number), his wife, Luigia Luvisetti, who was living with him, gave birth to a male infant given the name Serafino and being presented.

Witnesses to the declaration of the birth, and the presentation of the infant, were Domenico Melle, age 36, negoziante (shopkeeper) and Giuseppe Coppo, age 32. Not sure about his occupation.

The present act was read to those who intervened and was signed by the two witnesses and the delegated official, with the exception of Giuseppe Perale, who was illiterate.

[liviomoreno]

Prestinaio = fornaio, panettiere
http://www.treccani.it/vocabolario/prestinaio/

[erudita74]

Thanks for the reference, Livio. I know from part of my own ancestry in Sicily that the two occupations are related and were engaged in by individuals from the same family at different points. I also know that, in some towns, a miller may have actually owned the mill and that a baker would often bake during the wee hours of the morning starting around 1 a.m. until maybe 9, and then he would go out in the neighborhood and deliver his baked goods-bread and the like.

Erudita

BTW, I find the Trecanni website very useful and use it all the time.

[triciahawes1916]

Erudita

Thank you for translating the record for Serafino Perale.

I lived in Chioggia Italy for three years and the bread was so delicious. I thought I was in heaven and the smell of fresh baked bread delights my sense of smell. But of course I did not speak Italian. What a shame and I am of Italian descent.

Tricia Hawes

[erudita74]

Tricia
Here's some interesting info about the profession you might enjoy, since you mentioned about the smell of the fresh baked breads.

Originally private homes weren't equipped with ovens in which breads and other baked goods could be made. It wasn't until 1806, and the abolition of feudalism, that individual families started to construct ovens in their houses and having one actually became a distinctive sign of a family being well off. Regardless of whether the baker baked in a home, or in a shop, he would start baking at 1 a.m. and normally continue until 9 a.m. the same morning. So he worked through the night, while others were asleep. His bread always smelled up the house and was still warm when he rode his bicycle, with a basket in the front and in the back, to deliver his baked baked goods to his customers. Of course, nowadays the aromas and warmth of the freshly baked goods have been sacrificed to modern technology, as the baker's role is now to control the high tech bread machines, the programmable risings, and the computerized gas ovens.

I'll leave you with this tonight, as I'm off to bed.

Erudita

[triciahawes1916]

Erudita

Thank you for the interesting information on my grandfathers IGiuseppe Perale) profession of a Prestinaio, Panettiere.

My father I believe must have taught my Mother Susie Mapes Perole how to bake breads and rolls because her breads and rolls were so delicious. My mother could not cook anything else but she could bake.

Tricia Hawes

[erudita74]

Tricia,
Glad you enjoyed the info I had gathered in the past about the occupation. Happy to share it with you, and I learned a new word in the process.
Erudita