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 Galletti
Video 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

Alessandro Feo

Alessandro Feo

Year: 18-09-1985
City: Vallo della Lucania
Education: High School
Profession: Chef
Language: Italian

Video table of contents

00:19 First steps
00.38 Between tradition and innovation
00:56 His restaurant in Cilento: dreams and decisions
1:20 The difficulties of the territory
2:02 Cooking as a lifestyle choice
2:44 Menus, puns and flavors
2:51 Eggplant, I close my eyes and imagine …
3.26 My cuisine in four words
3:59 Tradition underlies everything
4:16 The historical dish
4:32 The recipe that embodies Cilento
5:23 Vicidomini Spaghetti
5:40 The seafood caprese, a combination of fish and dairy products
6:02 The raw material from Cilento
6:14 In continuous search of local products
6.34 Extra virgin olive oil for every recipe
6:52 Each oil is different from another
7:39 Oil, tomato and pasta
7:57 Tradition, roots, and culture
8:23 An environmentally friendly cuisine
8:30 A vegetable garden as the last dream
8:44 The choice of local products
9:16 In Cilento you find everything
9:30 Safeguarding the earth
10:24 Our natural distancing
10:47 The tale of recipes that becomes a lifestyle: the Mediterranean Diet
11:12 The longevity in Cilento
11.40 Family memories
12:20 The Mediterranean Diet, a precious heritage
13:07 About bread…
13:15 … and flours
13.48 The good family cuisine
14:25 The memory of smells

Geographic information

Country: IT
Region: Campania
Città: Casal Velino (SA)
Altitude: 170 m

Links and attachements

L’oliva Salella del Cilento, a cura di Slow Food, in Bell’Italia, Gruppo Cairo Editore, settembre 2014, n. 341.
La Traslazione delle reliquie di San Matteo da Casal Velino a Capaccio e a Salerno lungo le antiche vie (954 d. C.). Analisi di un percorso tra agiografia e storia. P. Giuliani, 2018.

Casal Velino - Quattrocalici - I Comuni del Vino

Casal velino: breve storia di Casal velino (

La Maronna re le Grazie, docu film, Ester Papa, 2019
Senza tempo, cortometraggio, regia Felice Antignani, 2019