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
Realized: 11/2022

Antonio Morinelli

Antonio Morinelli

Year: 9-08-1976
City: Vallo della Lucania
Profession: Restaurateur
Language: Italian

Video table of contents

0:43 Ancel Keys and my grandfather
1:25 The American turkey on the Cilento table
2:10 The turkey challenge
3:38 The discovery of a diet that has always been here
4:19 …still on the turkey
5:11 Delia Morinelli
6:11 Suscettibile, putting together a dream in Cilento
6:48 The visceral bond with my land
9:19 I can't live without the sea
10:35 My cuisine between land and sea
11:50 All-round Mediterraneanness
12:18 Fried anchovies
12:44 Grandma's ragù and omelette
14:53 Dried pasta, anchovies, and olive ammaccate
15:55 The eggplants parmigiana
16:09 Mediterranean living, not only in Pioppi
19:11 Our daily bread
21:22 Grandfather, Knight of Agriculture6:11 The Susceptible, putting together a dream in Cilento

Geographic information

Country: IT
Region: Campania
Città: Pioppi (SA)
Altitude: 10 m

Links and attachements