My great-grandfather had the nickname "Spigadolce," and in the village, he was known more by this nickname than by his surname Fortunato. My mother told me that my great-grandparents had a "fleet" of horse-drawn wagons and transported grain from one village to another. Hence the nickname "Spigadolce."
My grandfather and grandmother (in the photo my grandfather Francesco and my grandmother Riccardina), in the 1920s, owned and managed an inn "ciddaro". My mother recounted that some patrons would bring raw food, like sausages or slices of meat, and ask my grandmother to cook them, while my grandfather sold the wine he got from the cellar beneath the establishment.
My mother and her four sisters would knead bread with the starter (also known as sourdough starter), which they kept in a wooden box lined on the inside with galvanized iron. Each of them, in turn, would take a handful of the starter to knead two kilos of flour. They made a lot of bread because they sold it.
Once the dough was ready, the baker's boy would come by with his bicycle and a very long board, which he positioned on his head. After loading the bread onto it, he would take it to the village's wood-fired oven to bake.
Sometimes, when flour was scarce, they made bread with a mix of wheat flour and dried fava bean flour.
I searched online for the word "ciddaro" and discovered that "cellari (ciddari) were cellars and leisure spots for peasants and small artisans who met there in the evening to discuss daily problems, especially in winter when they were freer from fieldwork.
"The cellari were spaces carved out of the Murgia tuff, much more spacious than the dwellings. They extended for considerable stretches into the earth's bowels and were broader near the entrance, where the serving counter and tables for patrons were located...."
The complete description can be found on this website. https://museolaboratorio.it/en/themes/ciddaro/