During the interview, Giusy spoke to us with great passion of the Neapolitan tradition that he carries on with his Tavern del Buongustaio. One of the things that impressed us most was his commitment to keeping tradition intact in his dishes, without giving in to customer requests to change recipes. In addition, Giusy explained that his tavern is an activity that has very ancient roots, dating back to the grandfather and continued by the father. Although she had initially thought of pursuing a different career, perhaps in the field of study, she eventually chose to continue the family tradition by running the restaurant. A detail that struck us was the story of the barrels where the wine was stored, once present in the tavern, but today they are no longer. Giusy tries to transmit the history of his family and local tradition through food, always choosing top quality ingredients and maintaining a strong link with the traditions of the territory. His mission is to “educate” his customers to the Neapolitan gastronomic culture, making them know the true local recipes, those that have always been cooked in his family, without altering them.
Interiew by: Manuela Mennitti, Lara Tanzilli
Video by: Simona Di Maio
Video Editing by: Claudia Casa
Document by: Ilaria Lucia Tescione
Subtitle ita/eng by: Ariadna Ebri
Translation by: Ariadna Ebri
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: 20/05/2025
