Artisans

Teresa e Nicola Palmieri
Capaccio-Paestum, land of ancient traditions and “white gold”

Watch Later Cinema Mode

A journey through the history of mozzarella, from 1907 to today, through the history of the Palmieri family. Together with Nicola and Teresa we will retrace the company history and analyze the organoleptic and productive differences of the “two mozzarella bells”: the casertana and the salernitana.

The consumption of mozzarella yesterday and today, the historical combination with other products. The dedication and passion of the master cheese maker without neglecting the technological and innovative aspect used in today’s production.

Interiew by: Antonio Manzo, Anna Cerundolo, Stefano Nigro, Sara Buonfino, Nino Ambra
Video by: Antonio Manzo, Anna Cerundolo, Stefano Nigro, Sara Buonfino, Nino Ambra
Video Editing by: Antonio Manzo, Anna Cerundolo, Stefano Nigro, Sara Buonfino, Nino Ambra
Document by: Antonio Manzo, Anna Cerundolo, Stefano Nigro, Sara Buonfino, Nino Ambra
Subtitle ita/eng by: Antonio Manzo, Anna Cerundolo, Stefano Nigro, Sara Buonfino, Nino Ambra
Translation by: Antonio Manzo, Anna Cerundolo, Stefano Nigro, Sara Buonfino, Nino Ambra
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: 22/04/2024

Teresa Palmieri

Year: 03/07/1983
City: Salerno
Education: Laureata in Ingegneria gestionale
Profession: Amministrazione
Language: Italian

Nicola Palmieri

Year: 10/11/1984
City: Salerno
Education: graduate in food science and technology
Profession: food technologist-farmer
Language: Italian

Video table of contents

00:11:00-01:00:00 Nicola and Teresa Palmieri present themselves
01:00:00-03:00:00 The secular journey of Tenuta Vannulo from 1907 to today
03:00:00-05:35:00 The innovative technologies of the seal
05:35:00-06:30:00 A dive into the past
06:30:03-07:27:00 Red gold/White gold: the tradition of caprese
07:27:00-08:05:00 The role of mozzarella in a family meal
08:05:00-08:56:00 The conservation of mozzarella cheese
08:56:00-09:20:00 Mozzarella cheese as a gift
09:20:00-10:09:00 From the local market to the large distribution
10:09:00-10:44:00 The value of experience
10:44:00-11:35:00 The mozzarella in the summer
11:35:00-14:25:00 The importance of organic farming
14:25:00-15:51:00 The risks of climate change
15:51:00-18:11:00 Passing on passion in the generations
18:11:00-19:15:00 The taste of the first mozzarella
19:15:00-20:17:00 The difference between Casertana and Salernitana mozzarella

Geographic information

Country: IT
Region: Campania
Città: Salerno, Capaccio Paestum
Altitude: 29 m s.l.m.

Links and attachements

https://it.m.wikipedia.org/wiki/File:Bufale_-_Tenuta_Vannulo_-_Capaccio_09.jpg

https://www.tenutavannulo.com/

References

Moro Elisabetta, Marino Niola, Andare per i luoghi della dieta mediterranea, Bologna, Il Mulino 2017, pp.78-80