Pasquale Pisano traces the history of his family confectionery company and focuses on the technological evolution of his work, highlighting how it was impossible for the priest’s chestnut and dried chestnut to change the production process.

Interview by: Rossella Galletti and Antonio Puzzi
Video by: Rossella Galletti and Antonio Puzzi. Editing by: Mariangela Bianco
Document by: Antonio Puzzi
Translate: Antonio Puzzi
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Pasquale Pisano

Pasquale Pisano

City: Ospedaletto d’Alpinolo (AV)
Profession: Business owner
Languages: Italian, campano dialect

Video table of contents

00:00:07 The family company and Manufacturing of chestnuts
00:06:55 Dried chestnut and Priest’s chestnut
00:07:15 The impossibility for the priest's chestnut to change the production process
00:09:55 Quality of chestnuts
00:11:00 The shelf life
00:12:10 The future of Priest’s Chestnuts
00:13:35 The value of craft in the production process
00:14:30 The origins of the chestnuts of the priest
00:15:30 The market placement for the priest’s chestnut
00:16:30 Dried chestnut in the rest of Italy
00:17:30 The pilgrimage to Montevergine and the priest’s chestnut

Geographic information

Country: IT
Region: Campania
City: Ospedaletto d’Alpinolo (AV)
Altitude: 725m. s.l.m.