This small district owes its name to the Jewish workshops where the “Cannamela”, or sugar cane, was refined.
According to ancient tradition, the plant was uprooted, collected in “bundles” and transported to the mill, where it was ground by a hydraulic wheel then pressed.
The liquid, boiled in large copper boilers, was then placed in cone-shaped vases called “furmi”.
The sugar “loaves”, now solid, were left to dry for 40 days on shelves, and finally exported under the close supervision, throughout the entire processing phase, of the “sugar master”.