Daniela Marano was born in Pollica on September 13, 1962.
Her parents were restaurateurs; her parents’ restaurant was founded in 1968 in the Costantinopoli district, in Pollica, as a project to enhance the local cuisine. Her mother had a vegetable garden and two food shops: in one she sold pasta, and in the other, flour; she made fresh bread and pasta daily. She also made homemade Cilento pizza with bran flour, tomato sauce, and goat cheese. Even at the restaurant, the mother prepared fresh pasta and a variety of vegetables; the chicken was cooked over coals, a type of slow cooking, and then seasoned with oil, vinegar, and oregano.
In Daniela’s memories, there is Sunday lunch, in which pasta and meat triumphed, and the smells spread throughout the house from early in the morning. In the kitchen of her restaurant, she continues to prepare the dishes of her youth. Extra virgin olive oil, chili pepper, and the various, aromatic, grown on-site herbs reign in Daniela’s cooking that is linked to seasonality and the slow life of people from Cilento. To Daniela, the seasonality of the product itself is the “typical dish” of the Mediterranean Diet.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