Giovanna Voria is considered the ambassador of the Mediterranean diet, although she humbly likes to call herself a chef-farmer, the farm owner Corbella, in the Parco Nazionale del Cilento, in the province of Salerno, in the municipality of Cicerale. The farm is in a remote and opulent Mediterranean vegetation and surrounded by fertile hills of vines, olives, fruit trees and horticultural products, among woods of arbutus, myrtle and mastic, where food is produced, it is prepared and consumed. Giovanna Voria, soul Corbella, has preserved the values and tastes of the past but in a modern perspective . The interview becomes a tale of life: to be a successful businesswoman she hears the call of her country of origin, where you live a humble and happy life, and decides to open, against all odds, a farm to share the knowledge and traditional flavors handed down by grandmothers and by Mom. She not only follows the teachings of her family but also the ones about eating well of Ancel Keys. The American physiologist, father of the Mediterranean Diet, moved for about forty years in nearby Pioppi to lengthen his life, as he said himself, and eventually succeeding, of about twenty years. Also follows the teachings of his successor in Pioppi, the cardiologist Jeremia Stamler, who willingly has his guest and sings as a kitchen cook healthy. In his company produces organically chickpea black and white, slow food since 2010, the white fig of Cilento, extra virgin olive oil, wine, chestnuts and Mediterranean aromas; some of these strengths will then become jams, sauces, preserves, pickles, dried figs and syrup, fig bread and chickpeas. Its cuisine is a story of the Cilento customs, from Christmas to Christmas desserts pizzas, the Cilento pizza with sourdough, the “cicciata”, a typical dish of Corbella with legumes and cereals.

Interview by: Marianna Rizzo
Video and editing by: Marianna Rizzo
Subtitles by: Marianna Rizzo
Document by: Marianna Rizzo
Translation by: Marianna Rizzo
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: 08-07-2016
Giovanna Voira

Giovanna Voira

Year: 1963
City: Cicerale
Profession: Chef-peasant
Language: Italian

Video table of contents

- 02:46 Beginning to be a restaurateur
- 03:31 The rediscovery of Cicerale Chickpea
- 05:30 The recipe’s book on chickpeas
- 05:30 The Cicerale chickpea, Slow Food presidium
- 06:43 The gastronomic path
- 07:43 The father of the Mediterranean Diet
- 08:48 Jeremia Stamler
- 09:39 Childhood memories: the wheat and the mother beams
- 10:38 Relationship with the women of the family
- 13:39 The white fig of Cilento
- 14:06 The dish of the Mediterranean Diet of Corbella
- 17:33 Cilento typical dishes for Easter
- 19:54 Cilento typical dishes for Christmas
- 21:11 The ancient pizza of Cilento
- 23:51 The bread with figs
- 25:41 The well-being of Corbella

Geographic information

Country: IT
Region: Campania
City: Cicerale
District: SA

Links and attachements