Woman strongly linked to the territory and with a deep sense of belonging. The proposal of his restaurant, compromise between tradition and commercial project, was born under the influence of a frantic Porta Capuana where women cooked with speed of thought, choice, and intuition.
His cuisine is strongly focused on the recovery of local products and km0, where every combination is possible.

Video by: Carmela D’Aniello and Luigi Poggiante
Document by: Barbara Colantuoni, Carmela D’Aniello, Paola Conte, Andrea Farina, Luigi Poggiante, Orlando Spera and Antonino Morvillo
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: 30 marzo 2021
Marianna Vitale

Marianna Vitale

Year: 28/08/ 1980
City: Napoli
Education: University
Profession: Chef
Language: Italian

Video table of contents

00:00 Porta Capuana
01:25 Sea scent
02:36 No matching is impossible
03:17 Identity Cuisine
03:51 Between sacred and profane
04:48 The Mediterranean Diet
05:34 The Seafood Soup
06:08 Sud a small reality
06:58 Cooking with what you have
07:34 The philosophy of recovery
07:57 The Sacre Triad
08:14 Distant Cuisine vs Local Cuisine
09:08 The transmission of tradition as a weapon against globalization

Geographic information

Country: IT
Region: Campania
Città: Quarto (NA)
Altitude: 55 m s.l.m.

Links and attachements