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 PuzziVideo 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