Artisans

Gianluigi Fodarella
Between Tradition and Identity

Watch Later Cinema Mode

In the interview, Gianluigi Fodarella delves into the heart of the company, describing the production of the renowned caciocavallo and other traditional cheeses from Alta Irpinia. The discussion explores traditional processing techniques, from raw milk to hand-stretching and the aging phases, carried out both in natural caves and in the modern Fienile Cheese Academy. The interview reveals the historical roots, the deep connection with local farmers, and the artisanal evolution that blends innovation with sustainability.

Interview by: Giuseppe Pontillo
Video by: Diego Morales
Video Editing by: Jun Wang
Document by: Diego Morales
Subtitle ita/eng by: Davide Lupoli, Jun Wang
Translation by: Davide Lupoli, Jun Wang
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: 17/04/2025

Gianluigi Fodarella

Year: 07/09/1989
City: Ariano Irpino (AV)
Education: University Perugia
Profession: Company sales
Language: Italian

Video table of contents

Introduction: 00:00:00 – 00:00:19
Origins of the Dairy: 00:00:20 – 00:01:10
Processing Methods and Connection to the Territory: 00:01:12 – 00:02:36
Aging in the Cave: 00:02:40 – 00:03:52
Sustainability: 00:03:54 – 00:04:30
Fienile Cheese Academy: 00:04:32 – 00:05:37
Aging Techniques: 00:05:40 – 00:06:44
Caciocavallo: 00:06:46 – 00:07:26
Company Evolution: 00:07:28 – 00:08:23
Caciocavallo Processing Stages: 00:08:55 – 00:11:08
Caciocavallo Cocciuto: 00:11:10 – 00:14:16
Aging Time: 00:14:18 – 00:15:10
Closing Credits: 00:15:11 – 00:15:35

Geographic information

Country: IT
Region: Campania
Città: Avellino, Calitri, via Contrada Isca Ficocchia
Altitude:

Links and attachements

https://www.caseificioded.it/