A journey into memories of Don Carlo Pinto’s descendents and his restaurant “La Casina Rossa”, an important place for Vesuvius cuisine of the 50s and 60s, from Don Carlo’s birth in the very restaurant, to the myth of “pasto fagioli e cozze” and “zeppoline d’alghe” creation (now both important dishes of the Neapolitan tradition), and his being humble, a value he transmits to his family.
Interview, video, editing and document by: Alessandro Aruta, Danilo Gorga, Chiara Sorbino, Alessandra Gelormini, Martina Leopardi,students of Mediterranean Gastronomic Sciences; Department of Agriculture; University of Naples Federico IIStudents tutor: Mariangela Bianco
Translate: Francesca Magnani
Realized: 18-04-2019