This room was used to store foods for everyday use, as well as various tools. Larger long-life provisions, such as flour, grains and pulses were kept in the maiazzè, the ground-floor storerooms. The windows of the storeroom had no glass, but were fitted with double grilles to allow constant ventilation. The doors were kept locked, and the keys were held by the housekeeper or the most authoritative older woman in the household. This was where cheeses were left to mature, while cured meats and other meats hung in mesh cages. Terracotta jugs held oil, olives and other preserves, while covered vessels (stipi) were used for grated foods. Countless woven wicker baskets, known as cannistri, held seasonal fruit and vegetables. The room also contained copper pots and lids of various sizes, along with other kitchenware, including terracotta moulds for jam and fruit jellies. Bread-making tools were also kept here: u scaniaturi, the board on which flour was kneaded, a sbriula and u sbriuni, devices used for working the dough, i crii, large sieves, the lasagnaturi, peels and baking trays for bread, biscuits and scacce, and lemmi, basins used for washing cutlery and dishes. Candles and paraffin for lamps and lanterns were also stored here, along with iron hand-warmers, known as scaffamani, and brass braziers used to heat rooms and sometimes even beds. In the latter case, they were covered with circular wooden frames known as circu.

There are also very heavy clothes irons, sheet-metal Neapolitan coffee pots and curious alembics, ancestors of the modern moka pot; iron graters for breadcrumbs and cheese, and aluminium tins, known as lanne, used to store biscuits, cannoli shells and other foods.

Finally, the storeroom also held chests containing jute sacks and other kitchen linens.