{"id":2363,"date":"2022-06-17T09:54:42","date_gmt":"2022-06-17T09:54:42","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=2363"},"modified":"2022-06-17T09:55:41","modified_gmt":"2022-06-17T09:55:41","slug":"giuseppe-iannotti-kresios-anthill","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/giuseppe-iannotti-kresios-anthill\/","title":{"rendered":"Giuseppe Iannotti <br>Kr\u00e8sios: anthill"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Kr\u00e8sios: il formicaio di Giuseppe Iannotti\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/WY61DfmpVGk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Giuseppe Iannotti was born in 1982 in Telese Terme. He attended secondary school liceo scientifico and for this reason he decidedto study computer engineering at the universit\u00e0 but in 2007 he decided to interrupt his university career to follow his passion and open a restaurant in Castelvenere, which was already named \u201cKr\u00e9sios\u201d. Soon after he also opened an emporium with gastronomic specialities which were chosen very carefully by Iannotti himself. In 2011 these two projects came together and became a family farm the current Kr\u00e9sios, a gourmet restaurant which also has a few fancy rooms. In the interview you will discover how carefully and with how much passion the raw ingredients are treated, studied and transformed into elaborate and unique dishes. The chef illustrates hi point of view about the Mediterranean Diet, the territoriality, the seasonality and the freshness of the ingredients;Moreover, for the chef it\u2019s really important to keep his memories of his italian family cousine intact and we can see it in one of the most wall-know dishes of his restaurant,the pastina al formaggino.<\/p>\n\n\n\nInteriew by: Luca D\u2019Onofrio, Sara Buonfino, Noemi Cozzolino, Gabriella Mariano, Stefano Nigro, Anna Cerundolo\n<br>Video by: Luca D\u2019Onofrio, Sara Buonfino, Noemi Cozzolino, Gabriella Mariano, Stefano Nigro, Anna Cerundolo\n<br>Video Editing: Luca D\u2019Onofrio, Sara Buonfino, Noemi Cozzolino, Gabriella Mariano, Stefano Nigro, Anna Cerundolo\n<br>Document by: Luca D\u2019Onofrio, Sara Buonfino, Noemi Cozzolino, Gabriella Mariano, Stefano Nigro, Anna Cerundolo\n<br>Subtitle ita\/eng by: Luca D\u2019Onofrio, Sara Buonfino, Noemi Cozzolino, Gabriella Mariano, Stefano Nigro, Anna Cerundolo\n<br>Translation by: Luca D\u2019Onofrio, Sara Buonfino, Noemi Cozzolino, Gabriella Mariano, Stefano Nigro, Anna Cerundolo\n<br>MedEatResarch \u2013 Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro\n<br>Realized: 05\/05\/2022\n","protected":false},"excerpt":{"rendered":"<p>Giuseppe Iannotti was born in 1982 in Telese Terme. He attended secondary school liceo scientifico and for this reason he decidedto study computer engineering at the universit\u00e0 but in 2007 he decided to interrupt his university career to follow his passion and open a restaurant in Castelvenere, which was already named \u201cKr\u00e9sios\u201d. Soon after he [&hellip;]<\/p>\n","protected":false},"author":173,"featured_media":2366,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[128],"tags":[632,670,541,371,159,674,460,675,673,349,672,586,676,671],"class_list":["post-2363","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-chefs","tag-childhood","tag-cratsmanship","tag-cuisine","tag-culture","tag-food","tag-giuseppe-iannotti","tag-ingredients","tag-innovativeness","tag-kresios","tag-mediterranean-diet","tag-michelin","tag-quality","tag-raw-ingredients","tag-remembrance","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/2363","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/users\/173"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=2363"}],"version-history":[{"count":1,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/2363\/revisions"}],"predecessor-version":[{"id":2364,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/2363\/revisions\/2364"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/2366"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=2363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=2363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=2363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}