Antonio Vassallo, was born in Vallo della Lucania on October 12, 1983. He is a restaurateur and fisherman. Owner since 2009 of “Il Rosso e il Mare” in Acciaroli, he had a strong bond with the sea and fishing from an early age thanks to his father, the fisherman Mayor Angelo Vassallo, to his grandparents and uncles. He practices different types of fishing: with longline, keepnet, towed, and with nets. He tells how on board the fishing boats they ate the catch of the day, “acquasale” and lots of vegetables. Great importance is devoted to what is today defined as poor fish such as monkfish or flag fish which has very high nutritional values and which fishing is now prohibited. He defines his cuisine as traditional and respectful of the environment; he uses zero-kilometer raw materials and aims to avoid both waste and food leftovers. Surely “spaghetti with menaica anchovies” is an emblematic dish on his menu, as it is representative of the typical diet of Cilento. The Mediterranean Diet for Antonio Vassallo is a lifestyle, which reminds him of a serene, peaceful existence, surrounded by the fish of the day and a vegetable garden that produces fresh and genuine products, without dyes.
Interiew by: Rossella GallettiVideo 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
