September Traditions in Atina: Harvests and Flavours

September in Atina: Time for Harvests and Togetherness

The month of September, in Atina and the Valle di Comino, has always been a time rich in work in the fields but also in conviviality. With the end of summer, beans and corn cobs were harvested, winter provisions were prepared, and the community was celebrated through rural rituals that brought together families and neighbors.

The Corn Harvest and the “Husking”

Among the most cherished traditions was the corn harvest, known as Gl’ M’nton’. Farmers piled up bundles of corn cobs into large heaps, while the husking — the moment when the cob was stripped of its leaves — became a collective ritual. With no threshing machines available, everything was done by hand: the dry leaves were set aside for mattresses, the kernels gathered in piles, and the work ended with folk songs and accordions.

Festivals, Songs and Flavours of Tradition

In the evening, after the day’s hard work, people feasted on traditional dishes: homemade pasta with fresh eggs, pigeon and chicken sauces, and the famous Fratta beans. Local wine was never missing, accompanying dances and moments of conviviality. It was also an opportunity for young people to meet and, often, to start love stories that would turn into marriages.

Fruits, Preserves and Winter Provisions

September was also a time for fruit: melancell’ (small green apples for pigs), quinces to scent the linens, pears to preserve in vinegar, and white melons to open at Christmas. In the cellars, garlic wreaths, called serte, were prepared to ensure winter supplies.

The Peasant Soups of Atina

A symbolic dish of this period was Grandma’s soup, made with garden vegetables and simple ingredients: cabbage, potatoes, beans, celery, carrots, onion, wild fennel, zucchini, tomatoes, lard, bread, and a pinch of chili. A recipe that still today reflects the authenticity and identity of Atina’s peasant cuisine.