{"id":2608,"date":"2022-11-18T16:59:28","date_gmt":"2022-11-18T16:59:28","guid":{"rendered":"https:\/\/www.mediterraneandietvm.com\/en\/?p=2608"},"modified":"2022-11-28T13:58:17","modified_gmt":"2022-11-28T13:58:17","slug":"annamaria-la-greca-a-traditional-cuisine-based-on-local-fish-and-vegetables","status":"publish","type":"post","link":"https:\/\/www.mediterraneandietvm.com\/en\/annamaria-la-greca-a-traditional-cuisine-based-on-local-fish-and-vegetables\/","title":{"rendered":"Annamaria La Greca <br>A traditional cuisine based on local fish and vegetables"},"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=\"Annamaria La Greca - Una cucina a base di pesce e verdure del posto\" width=\"1104\" height=\"621\" src=\"https:\/\/www.youtube.com\/embed\/eSRNWUO64GA?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>Annamaria La Greca, born in Pollica on September 5, 1963, had a fish shop for twenty-five years; today she is the owner and cook of &#8220;&#8216;A Tartana&#8221;, in Acciaroli, a small restaurant where the basis of everything, in its simple, traditional and zero-kilometer cuisine, are fish and vegetables. She cooked for pleasure, today her most requested dish is &#8220;spaghetti with red shrimps&#8221;. Her husband and father were fishermen. Today the husband takes care of the production of their oil made daily; with a shaker and nets he does everything on the spot: he collects the olives and takes them to the mill. Wine, bread, olive ammaccate: the cuisine in Cilento was poor &#8211; Annamaria says &#8211; made up of &#8220;the art of getting by&#8221; by eating in a way that respects the lifestyle of the Mediterranean Diet. Today, in the eggplants parmigiana, for Annamaria a symbolic dish of Mediterranean life, she also adds potatoes, in memory of a past time in which there was the need to fill bellies with more substantial preparations, which filled the lack of other foods.<\/p>\n\n\n\nInteriew by: Rossella Galletti\n<br>Video by: Rossella Galletti, Mariangela Bianco, Marco Bottigliero\n<br>Video Editing by: Antonio Puzzi \n<br>Document by: Monica Cirillo, Rossella Galletti\n<br>Subtitle ita\/eng by: Marco Bottigliero, Francesca Magnani\n<br>Translation by: Monica Cirillo, Francesca Magnani\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: 11\/2022\n<br><br><img decoding=\"async\" src=\"https:\/\/www.mediterraneandietvm.com\/en\/wp-content\/uploads\/2022\/11\/lg_pollica_mipaaf_en.jpg\">\n","protected":false},"excerpt":{"rendered":"<p>Annamaria La Greca, born in Pollica on September 5, 1963, had a fish shop for twenty-five years; today she is the owner and cook of &#8220;&#8216;A Tartana&#8221;, in Acciaroli, a small restaurant where the basis of everything, in its simple, traditional and zero-kilometer cuisine, are fish and vegetables. She cooked for pleasure, today her most [&hellip;]<\/p>\n","protected":false},"author":201,"featured_media":2611,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[716,717],"tags":[347,774,410,772,731,435,773,775,498,119,735,403,395],"class_list":["post-2608","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-pollica-cilento","category-restaurateurs","tag-bread","tag-eggplants-parmigiana","tag-fish","tag-fish-market","tag-fishermen","tag-oil","tag-olive-ammaccate","tag-red-shrimps","tag-restaurant","tag-spaghetti","tag-traditional-cuisine","tag-vegetables","tag-wine","post_format-post-format-video"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/2608","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\/201"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/comments?post=2608"}],"version-history":[{"count":4,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/2608\/revisions"}],"predecessor-version":[{"id":2772,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/posts\/2608\/revisions\/2772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media\/2611"}],"wp:attachment":[{"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/media?parent=2608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/categories?post=2608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mediterraneandietvm.com\/en\/wp-json\/wp\/v2\/tags?post=2608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}