Together with Amelia Cuomo, we retraced all the steps that led her from her career as a manager at leading consulting firms to becoming an entrepreneur in the pasta business. Together with her brother Alfonso, Amelia has revitalised the family business, a pasta-making tradition that dates back to 1820.

Interiew by: Alessia Michilli; Alessia Mormone; Letizia Raduazzo; Marika Talotti
Video by: Alessia Michilli; Alessia Mormone; Letizia Raduazzo; Marika Talotti
Video Editing by: Alessia Michilli; Alessia Mormone; Letizia Raduazzo; Marika Talotti
Document by: Alessia Michilli; Alessia Mormone; Letizia Raduazzo; Marika Talotti
Subtitle ita/eng by: Alessia Michilli; Alessia Mormone; Letizia Raduazzo; Marika Talotti
Translation by: Alessia Michilli; Alessia Mormone; Letizia Raduazzo; Marika Talotti
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: 24/04/2023

Rosaria Amelia Cuomo

Rosaria Amelia Cuomo

Year: 19/07/1982
City: Vico Equense (NA)
Education: Master’s degree in Economics and business Management - Economic Sciences
Profession: Manager and CEO of Pasta Cuomo
Language: Italian

Video table of contents

00:00 Amelia Cuomo
01:20 Another life
03:41 Production technique
04:09 Pasta shapes
04:27 Favorite pasta shape
05:42 What makes Cuomos’ factory unique?
07:24 Innovation in tradition
08:41 Cuomos’ history
09:13 Restaurant, B&B and museum
10:58 A new business model
11:25 Pasta memories

Geographic information

Country: IT
Region: Campania
Città: Gragnano
Altitude: 141 m s.l.m

Links and attachements
References

Francesca Caiazzo, Silvio De Majo.
Una Famiglia, Un Pastificio. Duecento anni di maccheroni Cuomo a Gragnano. 1820 – 2020
Belle Époque Edizioni, Napoli, 2022