Chefs

Angela Gargiulo
Tales of Naples:The Baccalà through the eyes of women

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Interview to the restaurateur Angela Gargiulo who treats the Baccalà in various ways in her restaurant. Notions on the importance and history of this food and what she thinks of the Mediterranean diet.

Interiew by:Alessia Pia Capasso
Video by: Eleonora Paesano
Video Editing by: Alessia Pia Capasso
Document by: Alessia Pia Capasso, Annalisa Froncillo, Eleonora Paesano
Subtitle ita/eng by: Eleonora Paesano, Emanuela Di Senna, Annalisa Froncillo
Translation by: Eleonora Paesano, Emanuela Di Senna, Annalisa Froncillo
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: 16/05/2024

Angela Gargiulo

Year: 31/12/1969
City: Naples
Education: High School Diploma from the Art Institute
Profession: Restaurateur/Chef
Language: Italian

Video table of contents

00:00:00-00:01:54 The story of Angela Gargiulo and the birth of her restaurant
00:02:00-00:02:23 All-female team: a childhood memory
00:02:24-00:03:16 Conversation restaurant: conviviality at the table
00:03:18-00:03:47 The richness of traditional Neapolitan cuisine
00:03:55-00:04:50 Mixed pasta, chickpeas and salted cod: the importance of the quality of the ingredients
00:04:51-00:05:27 Mussillo and its properties
00:05:30-00:06:19 A quality choice
00:06:20-00:07:56 The journey of the salted cod
00:07:59-00:08:59 The cultural exchange of the Vesuvian countries, its religiosity and versatility
00:09:00-00:10:22 Lent and salted cod: a daily food
00:10:30-00:11:04 Seasonality at Buatta
00:11:10-00:12:05 Pairings with wine
00:12:37-00:13:07 The Mediterranean diet according to Angela
00:13:07-00:13:14 Thanks

Geographic information

Country: IT
Region: Campania
Città: Napoli
Altitude: 17 m s.l.m

Links and attachements

https://www.buattanapoli.com/