Carmela Baglivi
The stuffed eggplants of Cilento

Carmela Baglivi works as a chef in a place called “Al Frantoio”, the restaurant of the cooperative “Nuovo Cilento”, which produces Biological an DOP oil. She explains how to make the traditional dishes of Cilento;  fusilli (spiral shaped pasta) and hog, fusilli and tomato sauce, cavatielli (pasta shaped like small shells) and beans, lagane (a kind of noodles) and chickpeas, tagliatelle (a kind of noodles). All these pasta are made without eggs, as tradition says. She also explains how to make the stuffed eggplant and the dish of her memory:l’acqua cecata, a kind of soup accompanied with bread. Carmela’s passion for cooking was born by hearing the traditional recipes of Cilento and the suggestions given by the elders about hoe to make a dish more tasteful.

For Carmela Baglivi the importance of the Mediterranean diet goes much further the nutritional aspect.