Artisans

Emilio e Lorenzo Di Biase
Pietraroja: land of dinosaurs and hams

Watch Later Cinema Mode

We tell the story of Emilio Di Biase, founder of “La Prosciutteria” and of his son Lorenzo, who collaborates with him. In the La Prosciutteria the delicious Pietraroja ham is produced and the story focuses on the historical memory of the producers, on the tenacity in strongly wanting to recover a typical tradition of the territory and the recovery of traditional production is intertwined with childhood memories and related rituals to family and social life, marked by rhythms different from the current ones.

Interiew by: Ornella De Luca
Video by: Ornella De Luca, Maddalena Manca, Anna Dalia
Video Editing: Maddalena Manca
Document by: Ornella De Luca, Maddalena Manca, Anna Dalia
Subtitle ita/eng by: Maddalena Manca, Ornella De Luca, Anna Dalia
Translation by: Ornella De Luca e Anna Dalia
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: 12/05/2022
Emilio Di Biase

Emilio Di Biase

Date of birth: 14/05/1961
City: Cusano Mutri (Benevento)
Education: Graduated
Profession: Doctor
Language: Italian

Lorenzo Di Biase

Lorenzo Di Biase

Date of birth: 21/09/1990
City: Benevento
Education: Graduated
Profession: Biologist
Language: Italian

Video table of contents

00:17 Presentation
00:31 Pietraroja ham on the Bourbon table
02:09 Site of the Prosciutteria and Museum
02:51 The origins of the interest in the tradition ham
04:24 Educational role of the museum
05:19 Peasant civilization and pig breeding
07:08 Peculiarities of the Pietraroja climate
10:16 The "Ciro" Dinosaur and the ancient conformation lagoon of the area
13:59 The childhood of Emilio Di Biase and family stories
17:21 Family roles and the figure of the swineherd in ancient pig slaughter
20:54 Structure of the houses in relation to the local climate and arrangement in the kitchens of cold cuts
23:43 Influence of the degrees in science of Emilio and Lorenzo Di Biase in preparing the protocol for the processing of ham and other products
28:15 Products with long processing times in modern world, recovery of the philosophy of “Slow”, of contact with the rural world and of social relations
33:57 Final greetings

Geographic information

Country: IT
Region: Campania
Città: Pietraroja (Bn)
Altitude: 818m s.l.m.

Links and attachements

https://ilprosciuttodipietraroja.it/