We are in front of the place where once there was the shared oven. Once upon a time there was Mrs. Teresa, mother of Gino Franceschetti, the blacksmith of San Vito sul Cesano, who managed the community oven, paying the rent to the municipality of San Lorenzo in Campo, the oven’s owner. She carried out his excellent job from 1930 to 1953, and in exchange for the right compensation, she took care that everyone had fresh and fragrant bread. She wasn’t a baker, because she didn’t prepare the bread, unlike the women who kneaded it at home, but only took care that it was cooked properly and according to the agreed times and methods. In fact, she organized and scheduled the cooking activity, establishing that this took place three days a week, on alternate days, organizing scheduled appointments the evening before. Going around the village, she told to everyone at which time they had to bake their bread the next day, and her tour took place in any climatic condition, even with snow. Thus, women started to knead their bread, to bring it to the common oven the following day. The women thus organized the kneading activity so that they could diligently bring their bread to the common oven the day after. The oven could contain up to 100 rows of bread each time, and considering an average of 10 rows per family, it was able to satisfy 10 families for each baking shift. The cooking was organized according to the needs of the families. Some preferred well-cooked bread, others preferred it less cooked. According to this and to the temperature of the oven, the cooking time was decided. To recognize your own rows at the end of cooking, it was important to brand them before putting them in the oven. Usually they were branded by iron tools shaped with the initials of the name and surname of the head of each family. A foundamental ritual was to make a cross, cutting the loaf with a knife, as a sign of thanksgiving to God who, once again, had granted the family a precious food such as bread.