Alberto Folin takes us on a thrilling trip between food, literature and poetry. From the Boccaccio’s Decameron, often set in places that are dense of soots and leaden of smells, and where sensual scenes dominate, we arrive to discover allegoric food on the rich and poor tables in the romance \u201cPromessi sposi\u201d.<\/p>\n\n\n\n
And, then, we arrive in Naples, at the Giacomo Leopardi’s table, in the kitchen of Villa delle Ginestre, where the chef of Casa Ranieri, Mr Pasquale Ignarra, satisfied the voluptuous appetites of the poet with fired food, livers, gnocchi and bign\u00e9.<\/p>\n\n\n\n
The itinerary traced by Alberto Folin continues with him telling us about his own heart places and food \u2013 Venice, Naples, Greece; livers, creamed stockfish, sarda, tripe \u2013 and it finishes with a beautiful definition of Mediterranean and the Mediterranean diet, inspired to classic mythology: \u00abThe Mediterranean is impulse of life [\u2026] it is wine and transparent water. It is abyss and relation\u00bb.<\/p>\n\n\n\nInterview by: Helga Sanit\u00e0\n Alberto Folin takes us on a thrilling trip between food, literature and poetry. From the Boccaccio’s Decameron, often set in places that are dense of soots and leaden of smells, and where sensual scenes dominate, we arrive to discover allegoric food on the rich and poor tables in the romance \u201cPromessi sposi\u201d. And, then, we […]<\/p>\n","protected":false},"author":29,"featured_media":245,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[44],"tags":[343,344,159,342,368,349,369,370],"class_list":["post-242","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-experts","tag-alessandro-manzoni","tag-decameron","tag-food","tag-giacomo-leopardi","tag-literature","tag-mediterranean-diet","tag-neapolitan-cuisine","tag-venetian-cuisine","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/242","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\/29"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=242"}],"version-history":[{"count":7,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/242\/revisions"}],"predecessor-version":[{"id":1918,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/242\/revisions\/1918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/245"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Video and editing by: Davide Mancini\n
Subtitles by: Maria Fuciniello\n
Document by: Helga Sanit\u00e0\n
Translation by: Marzia Mauriello and Maria Fuciniello\n
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro\n
Realized: 28-03-2013<\/font>\n","protected":false},"excerpt":{"rendered":"