The premises of the restaurant "Il Terrazzino” have suffered over the years a’extraordinary evolution. In the beginning there were stables, warehouses and houses the servants of the lord who lived in the noble house above. Later it was used as a cellar. Matera for this type of wine was called "U'cjddèr", “the Ciddaro".

The ciddari were places of meeting, fun and socialization especially for farmers who found themselves here after the hard day in the fields. In addition to the consummation ciddari also it occurred in the production and the conservation, favored by the conditions temperature and humidity that guaranteed the local underground where it was often located.

Through holes in the ceilings of cellars, that communicated with the road above, They lowered themselves down the grapes which were subsequently crushed in “palmmidd". I Palmenti were of large tanks and shallow, often cut into the impermeable rock, where it occurred the crushing and must fermentation. Our winery is now visible and is used as a wet bar.

The butler jealously guarding the payroll tools in appropriate spaces made very often in the deeper parts of the cellar “u stern", ours is easily identifiable by the high gate. On the sides of the cellar of the appropriate boosters, They were placed in a row a large number of barrels and, if necessary, wine was poured and served in mugs decorated called rzzil.

The ciddari were no taverns, In fact, customers brought from home small samples of own production such as roasted vegetables, fennel, cold cuts, taralli, bread and cheese. During dinner she offered to other diners their food giving birth to a natural comparison, discussion and comparison on the ability to produce or preserve the various typical products. In ciddari it was absolutely forbidden for women, except for the owner of the winery, the barmaid, who was respected by all.

In addition to the contours, own production, the dish more popular with diners was the meat in foil but, It was not cooked on site but was bought from the nearby street of Beccherie, the "way of the Butchers'. In those days it was one of the most vibrant streets of the city thanks to the presence of a massive number of butchers. The latter, in addition to the normal activities, also sold the Meat retail, baked in special ovens and ready to be eaten in one of these wineries. To preserve the flavors and heat butchers put the contents into a casing straw paper and oil paper, today as "The Deck” He continues to serve in the traditional.

We arrived in the cellar the customer would sit alongside friends and acquaintances on the long benches which housed a large number of diners. As soon as the cantienere served fresh wine "tore” literally wrap to protect the meat already cooked, and dinner was served.

The following are some of the comparison photo of how it was in our basement when 1977 work began on restructuring and the current shape of the restaurant terrace.