Chefs

Raffaele Sica
When cooking becomes conviviality

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The interview is based on the story of the restaurateur. Mr. Raffaele talks about his approach to catering and the changes in society. He places the concepts of authenticity, seasonality of products and conviviality at the center of his project, and talks about how he approaches today’s world while managing to maintain his principles regarding respect for his land and products.

Interiew by: Alessandro Scisciola
Video by: Matteo Del Regno
Video Editing by: Matteo Del Regno
Document by: Alessandro Scisciola, Baldassarre Donnarumma, Matteo Del Regno
Subtitle ita/eng by: Alessandro Scisciola, Baldassarre Donnarumma
Translation by: Alessandro Scisciola, Baldassarre Donnarumma, Matteo Del Regno
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: 17/04/2024

Raffaele Sica

Year: 22/06/1971
City: Avellino
Profession: Restaurateur
Language: Italian, Dialetto

Video table of contents

00 L’Oste e il Porco
01 provenienza della sua materia prima e il modo in cui viene allevata
04 la sua storia e l’ospitalità
10 l’identità del progetto
12 sostenibilità
17 Aspettative di un cliente e illustra alcune delle sue pietanze
29 parla del piatto che rappresenta la sua infanzia e illustra la sua preparazione ovvero la “frittata del poverello

Geographic information

Country: IT
Region: Campania
Città: Salerno, Montoro, Caliano
Altitude: 190m s.l.m.

Links and attachements

https://www.losteilporco.it/