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 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
