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