Antonio Morinelli was born in Vallo della Lucania on August 9, 1976. He lives in Pioppi where, since 2013, on his return from the USA, he has opened his restaurant by the sea, the “Suscettibile”. He owes his love for cooking above all to his grandfather Enrico Notaro, a passionate farmer, one of the first to “initiate” Ancel Keys to the Cilento lifestyle.
His childhood is studded with many culinary memories, but the image of his grandmother who on special occasions cooked ragù for three days, adding a little water every morning to give continuity to the slow cooking, is the one he is closest to. When the sauce turned dark red at the right point, the grandmother dipped a “filoscio” inside it, not a simple omelette, but a sort of egg roll whose stringy density was the fundamental characteristic. It was the delight of Antonio and his brothers. His cuisine was born from the mix of the family’s gastronomic knowledge, the meeting with the father of the Mediterranean Diet, and experiences around the world. It is a Mediterranean cuisine, traditional but also innovative.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