This house represents a particular model of architectural evolution, notably in the environmental needs.

The cohabitation of people and animals under the same roof was not very common along the alpine arc.

Nestling between the other dwellings that the village is composed of, this house creates an effective network of covered passages, making it possible to avoid going outside unnecessarily during the long winter months when the snow often falls heavily.

The foundation was always made of stone. At ground level, with easy access for the animals, was the barn “Godu”, shared with the room “Stand”, the most comfortable space of the house, like today’s living room. Here was the oven of soapstone – another typical feature of these houses – built into the wall, which separated the living space from the kitchen “Firhus”, the only room with a hearth, where the cooking was done, as well as cheese preparation and meat smoking.

Sheltered against the mountainside, small cellar rooms “Cantina” were built for keeping cheeses to mature, and further into the rock or tuff, a cool space for storing potatoes and preserving meat in salt.

The part leading up to the first floor is where the traditional wooden block-house starts, completely made of big logs cross-laid and interlocked. A fascinating building that rises into yet another storey. The wood used for the house construction was lark tree, whereas other wood types were used for making tools and utensils.

To come back to the lay-out of the house: above the barn, to benefit from the warmth, were the bedrooms, or spaces for working indoors. The central block had balconies “Lobbie”, typical for our region, with horizontal bars giving the exterior a unique architectural look of its kind.

These balconies were used for drying hay, but also served as an excellent insulation, just as the “Stodal” (loft, workshop and henhouse) above the bedrooms.

In fact, the top floor underneath an imposing granite (beola) roof, was a space designed in a different way. The external perimeters, in axes, were intentionally not perfectly aligned, in a method that allowed for enough air flow, so the hay would be kept at the right conditions.

Here the threshing of grains was performed, as well as carpentry work.

And last but not least, the pantry “Spicher”, could always be found in a dry and ventilated place for the long storage of drying bread.