Annamaria Maffongelli is the soul of “La Lampara” lido in Acciaroli; she managed the place since 1982, with her husband Vincenzo Lerro and her sons, Giuseppe and Dario. This is the place where she gives the emotion of the tastes of former days to her guests.
Annamaria keeps an old know-how, handed down from mother to daughter: the preparation of “acquasale”, a dish based on dried bread, tomatoes and basil. She cuts, breaks, crunches, stirs in a very masterly way.
The simple and wholesome preparation was the typical fishermen lunch, as they brought a few foods on their boats, so that they had something to eat during the long fishing .
Obviously they could not had a hot dish; so the dried bread, dressed with tomato and basil, was an energizing alternative. The bread was sopped in the sea water.
Annamaria Maffongelli thinks that the food tradition cannot get lost. The taste of her land, Cilento, is there, in the vegetables that she cooks for her guests. This is the place where the Mediterranean Diet became a myth.
Docuement by: Rossella Galletti, Centro di Studi Sociali Sulla Dieta Mediterranea dell’Università Suor Orsola Benincasa, diretto da Marino Niola, intervista di Elisabetta MoroVideo by: Mariaelena Assante, Roberta Campassi
Created: 05-07-2012
