Corn-grinding mills along mountain riverbanks have been around for ages. The building technique is the same since thousand years ago. In fact, the present water mills were built in the same place and by the same process as the previous ones. They are used in producing maize flour. The water mill was initially made entirely of wood, and only later the metal wheels were to be applied. Most important is the fact that the wheels bearing system is always of white marble. The local produced flour has a beyond compare taste. The maize grain is crushed in a slow motion movement, if compared to modern electrical mills, but the locals insist about the fact that 'the grains are not burnt, and that's why is the best world's flour'.
In the beginning, a water mill was the property of 16 to 20 families of the same village, responsible with its building and preservation. Based on this gentlemen agreement, every family was entitled to use the water mill several hours a week. When one of the family's children was leaving his parents' house to form his own family, his father decided if he was to inherit or not a certain amount of hours for using the water mill.One day every month the mill is scheduled for maintenance; every family who uses the mill has to send someone for the job, otherwise they lose their turn.
The mill stones are made by stone masons and have to be periodically "gated" (an elaborate operation done by highly specialized people).



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