Rye, wheat, barley base of the food crops, were carefully cultivated, harvested and kept in the houses' floors, sheltered from humidity. The preparation of the food began with the treshing, the winnowing and the sorting out of weeds and parasites.

Rye, barley but also millet and panic were crushed to produce a quite rough flour which, cooked with water, became gruel and wheat flour. Wheat, from which finer preparations can be made, was a component of breads and big circular pancakes cooked in the domestic ovens.