Maison Bruil of IntrodThe building
Maison Bruil is one of the best examples of rural architecture in the Gran Paradiso area.
It is a rural house where all functions were concentrated in the same space. In fact all the areas used for the survival of animals and people were gathered under the same roof.
Its present appearance is own to the structural changes that took place between 1680 and 1856. In this period several blocks were joined forming a single building.
The tour of Maison Bruil takes place throughout its three levels. These contain the various traditional areas, which have been restored reproducing their original functions: the “crotta”, the natural ice-house, the “crotteun”, the “peillo”, the food-drying areas and the attic are some of the areas that can be visited to deepen knowledge about traditional architecture.
Exhibition "Conserver le souvenir...se souvenir pour conserver"
The aim of the exhibition “Conserver le souvenir… se souvenir pour conserver” is to show traditional produce and the evolution throughout the centuries of food-preservation techniques.
The different areas of the house are a starting point to learn about traditional diet, with accounts in dialect and interactive reproductions.
In mountainous areas like Introd, the land lies untilled for months and can’t be farmed throughout the whole year. In these areas people have only been able to settle after having developed methods to feed between farming seasons, and after having refined food-preservation techniques and times based on physical and chemical principles: the cold, salting, dehydration, smoking, isolation from air and from light.
Atelier du Goût Maison Bruil
In Maison Bruil there is a space dedicated to local produce : the Atelier du Goût.
It is a showcase to discover the region and its produce through awareness and practical methods. By means of produce presentation and tastings, we highlight the techniques and cultural context in which wines and food produce have been created.
The Atelier du Goût is a response to the growing interest in food-related subjects. This has happened thanks to the use of the senses as instruments of knowledge, a hands-on attitude to shapes, smells, flavours and direct contact with wine growers, cheese-makers and farmers.