per mangiare...ZANGOLA

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BUTTER CHURN

MANTEQUERA 

ZANGOLA

A butter churn is a device used to convert cream into butter. This is done through a mechanical process, frequently via a pole inserted through the lid of the churn, or via a crank used to turn a rotating device inside the churn.

The hand churn consists of a cylinder with a closed bottom and a lid hole in the center; in the hole passes a piston's rod which bears in the higher end the handle to stir; in the cylinder, a wooden disc of slightly less diameter than the inside of the cylinder. The cream is poured into the cylinder which is then closed, with the cylinder and the piston, after which it begins to whip it up waving the plunger. The making off butter takes about two hours of continuous stirring. 

All parts are made of wood and they come in different sizes, from one to ten liters. In Lombardy, Italy, is known as penagg or penaggia. Now supplanted by the industrial production of butter, churn was widespread in the agricultural farms in northern Italy until the mid-twentieth century.