Alessandro Feo was born in Vallo della Lucania in 1985. In 2019 he realized what he has always defined as his dream: to become the owner and chef of the restaurant, situated in Casal Velino, which bears his name. In preparing the dishes, he tries to stay as close to tradition as possible, while playing with innovation and revisiting the recipes of the past. He describes his cuisine with five words: tradition, innovation, appearance, flavor, and color. Caprese di mare is one of the dishes most appreciated by his customers. Still, his heart’s dish is Spaghettone Vicidomini with myrtle with anchovy sauce on mozzarella fondue in “mortella”, which he considers a union between land, sea, and hills. A way of getting to know the Cilento land through this dish. To complete his dream, he longs to create a vegetable garden as soon as possible to draw from for the preparation of the plates. To Feo the Mediterranean Diet is not just a story of the recipes of the land of which he is a native, but it is the lifestyle of his family of origin, linked to the memories of the scents of the foods of his childhood.
Interiew by: Rossella GallettiVideo by: Rossella Galletti, Mariangela Bianco, Marco Bottigliero
Video Editing by: Antonio Puzzi
Document by: Monica Cirillo, Rossella Galletti
Subtitle ita/eng by: Marco Bottigliero, Francesca Magnani
Translation by: Monica Cirillo, Francesca Magnani
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 11/2022
