Chef Lino Scarallo from the Palazzo Petrucci restaurant in Naples, takes us through the history and creation of one of his most iconic dishes: il timpano di paccheri all’impiedi con ragù napoletano e cacioricotta.

Interiew by: Valeria D’Auria
Video by: Mario Fiorini, Valeria D’Auria, Alice Perropane, Carlo Lamberti, Angelica De Angelis
Video Editing by: Angelica De Angelis
Document by: Mario Fiorini, Valeria D’Auria
Subtitle ita/eng by: Mario Fiorini, Valeria D’Auria
Translation by: Mario Fiorini, Valeria D’Auria
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: 15/05/2024

Lino Scarallo

Lino Scarallo

Year: 10/04/1973
City: Naples
Profession: Chef
Language: Italian

Video table of contents

Dish intruduction 00:00 - 01:35
Ragout and memories 01:36 - 03:59
The importance of raw materials 04:00 - 06:01
Recognisability 06:02 - 09:12
The "ritual" cooking of ragout 09:13 - 15:17
Wine pairings 15:18 - 17:14

Geographic information

Country: IT
Region: Campania
Città: Napoli
Altitude: 100 m s.l.m.

Links and attachements
References

DONATELLA MAZZOLENI, I palazzi di Napoli, Venezia, Arsenale, 2007; ELISABETTA MORO, MARINO NIOLA,
Andare per i luoghi della dieta mediterranea, Bologna, Mulino, 2017

https://palazzopetrucci.it/