Mattozzi Alfonso was born in Naples in the 60s and grew up in a family of restaurateurs, world from which he was fascinated and will never leave. Alfonso speaks about story of his family that is intertwined and gives flavor to Neapolitan cuisine. Moving from street food to the “breakfast to fork ‘, from pizza to elegant dining, from tradition to innovation, Mattozzi family lives Bourbon , fascist and modern Naples and prepares food. Today, he is owner of ‘”European” restaurant, where the products of Campanian Gastronomy make disches a “certainty” for anyone who comes into his resaturant where “mozzarella talks” and where it’s expected that the pizza dough “relax” before being cooked.
Document by: Federica Colombo, MedEatResearch-Centro di Ricerche Sociali sulla Dieta Mediterranea, diretto da Marino Niola, intervista di Rossella Galletti, sottotitoli a cura di Federica ColomboVideo by: Davide Mancini
