Francesco Volpe was born in Battipaglia on October 10, 1982. Fifteen years ago he was studying computer science in Naples when his father offered him the management of a restaurant. Thus it began his story in the world of restaurants. He describes his cuisine as sustainable, traditional, and at the same time innovative; and, sauce, goat cheese, and extra virgin olive oil of his land as the basic foods. Among his memories, those related to the dishes that his grandmother prepared for him stand out, in particular the Cilento pizza, stuffed aubergines, and salted anchovies.

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

Francesco Volpe

Francesco Volpe

Year: 10-10-1982
City: S. Mauro Cilento
Profession: Restaurateur / Producer
Language: Italian

Video table of contents

0:41 Things that can’t miss in Francesco Volpe's kitchen
1:02 A sustainable and zero-kilometer cuisine
1:42 Food and memories
3:45 The importance of bread
4:36 Mediterranean Diet, what a lifestyle means
6:30 Ancel Keys, Cilento and the Mediterranean Diet in the schools
7:58 Cilento land of figs, olive oil and wines
8:36 Per 'e Palummo and Aglianicone
9:17 Cooking and wines
10:25 Cilento land of sea and mountains
11:08 The evil eye and the ritual practices of popular tradition

Geographic information

Country: IT
Region: Campania
Città: San Mauro Cilento (SA)
Altitude: 560 m

Links and attachements

A. Keys (con Margaret), How to eat well and stay well the Mediterranean way, 1975.
E. Moro, La dieta Mediterranea: mito e storia di uno stile di vita Il Mulino, Bologna, 2014.

dieta_mediterranea_PSR.pdf (


Noi credevamo, regia Mario Martone, 2010.