Inside the house there is the Palmento, recognised as a site of ethno-anthropological importance by the Soprintendenza ai Beni Culturali. The Palmento is the area where wine was once produced. The house that hosts La Locanda is the largest in the village of Pollara, and in ancient times the entire village used to take their grapes there to be pressed, as it was the largest Palmento in the area.

Even today it is still possible to admire the large, shallow basin with concrete walls, used for crushing and fermenting the must.

It is said that during the wine-crushing ritual, between one glass of new wine and another, the parish priest, the original owner of the house, fell in love with a beautiful woman, giving birth to two children. Hence the decline of the house, abandoned by the heirs so as not to be singled out as children of sin, in the Sicily of the early 20th century, when these stories were stories to be hidden, to be kept quiet so as not to incur slander. On the other hand, we like to tell this story, showing guests the tub transformed into a corner bar, the old wrought-iron beds decorated with delicate tempered designs, the prisa, an enormous boulder made of lava stone with a hole at the top to tie it to the wooden beam hanging from the ceiling, which was used to press the Malvasia grapes. Opposite the basin for pressing, there is an illuminated collection basin, located below the floor level, to give an exact sense of the various stages of processing.

There are also the cannizzi, which were used to dry the grape shoots in the sun to make sweet-smelling Malvasia, and the tomatoes to be dried in oil. Ancient ways of preparing delicacies that our guests can taste in the hotel restaurant.