The inn was called the Hall of Fiuranell , a name inherited from their great-great grandfather lived in the nineteenth century, named Fiorano. It was right on the corner of Main Street and the street Fontanile, where there is now a hairdresser. At the entrance was placed a huge counter to the pouring of the wine with a parade of scoops behind glass: a liter, from half to quarter and even one-fifth of a liter. Completing the parade many glasses and jugs of various sizes. After a short corridor would arrive in another room with tables, where diners stopped to drink or play. In winter, the stove was lit in a big ceramic, similar to the Tyrol. Adjacent to this room was a large kitchen with a large fireplace where, again winter, some men used to sit on wooden benches, and especially on Sunday afternoon, passed the time talking about the farm work in the heat of the flame. In summer, however, were also prepared tables outside on the porch or yard. In addition to an inn, the Fiuranell was a restaurant where you could eat the excellent braised beef with polenta and strong drink a barbera from Piedmont. Every Friday night were also prepared thirty, forty pounds of tripe, buseca , you could eat on the spot, or as many families were especially Verderio Inferiore, if they could fill the aluminum pot with lid, stuen , cauldron or pot, e portarsela a casa. La famiglia Sala macellava anche il bestiame, soprattutto mucche, e ne vendeva la carne.
Questo brano - pubblicato sul blog di Marco Bartesaghi che si occupa della storia di Verderio Superiore (Lecco) - è stato tratto dal libro di Giulio Oggioni "Quand sérum bagaj" (p. 32), pubblicato nel 2004 dalla casa editrice Marna.
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