Pietro Parsi, aka cuoco contadino, with a strong bond with the land, has been appointed ambassador of the Mediterranean Diet in the world. With its initiatives and its sustainable and passionate approach it contributes to the preservation of the memory linked to traditional flavours and knowledge. His very strong link with his origins is meant to be an example for the young people of his land so that, by travelling, they can enrich themselves with life and work experiences that they can then donate, upon their return to earth, to future generations.

Interiew by: Carmela D’Aniello, Paola Conte
Video by: Carmela D’Aniello, Paola Conte
Video Editing by: Carmela D’Aniello, Paola Conte
Document by: Carmela D’Aniello, Paola Conte
Subtitle ita/eng by: Carmela D’Aniello, Paola Conte
Translation by: Carmela D’Aniello, Paola Conte
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: 23/03/2023

Pietro Parisi

Pietro Parisi

Year: 19/09/1981
City: Sarno (SA)
Education: Graduate
Profession: Chef
Language: Italian

Video table of contents

00:00 Peasant cook
00:53 The invisibles
01:17 The markets
01:59 Childhood
03:17 sharing at the table
03:49 IThe memories and influences on his cooking
04:10 Wide tooth fork
05:21 The grandmother, the oven-baked wheel and carry-over pasta
06:10 Scents and memories
06:46 The cheese grater
07:14 Milk soup
07:25 Positive stories to tell
07:47 Family-related dishes
08:02 The parmigiana (tradition and innovation)
08:42 The international work experience
10:13 Boccaccielli project
10:48 The Mediterranean diet evolution and its future
11:15 Trasmission of the values of the Mediterranean diet
11:32 The cradle of the Mediterranean diet: where time doesn’t count
11:47 Credits

Geographic information

Country: IT
Region: Campania
Città: Castellabate (SA)
Altitude: 35 m s.l.m

Links and attachements

Pietro Parisi, Un cuoco contadino. I volti della sua terra (Marotta e Cafiero, Melito di Napoli NA 2015)
Pietro Parisi, Quei ragazzi della quinta A (Città del Sole Edizioni, Reggio Calabria 2016)
Pietro Parisi, La cucina che mi ha fatto dimagrire. Come ho perso 130 chili senza rinunciare al gusto (Sperling & Kupfer, Segrate – Milano, 2016)
Pietro Parisi, Cucinare (e godere). Salsicce e friarielli. Ricette, storie e segreti di un grande universale gastronomico italiano (Fuori linea, Monterotondo 2022).