Giulio Passardi’s book Parlèm dialètt defines “cassinèll” as follows: Cassinèll, casera; cassinèll dal lacc, stone construction for storing milk. Low temperatures are guaranteed by the water of a stream that is channelled through the centre of the structure, so that the milk containers (cunca) can be immersed in it.
The constructions are made from stone and are usually divided into two parts: the uphill part, formed by one or more basins containing a constant flow of stream water, and the downhill part, towards the entrance door, with an earth or stone floor. Cassinèll were used to store milk, cheese and other perishable food products. These simple structures, which was always located next to water sources to keep them cool, were very commonplace.