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 II
Students tutor: Mariangela Bianco
Translate: Francesca Magnani
Realized: 18-04-2019
Sabatino Pinto

Sabatino Pinto

Date of birth: 31-12-1966
City: Napoli
Education: High School
Profession: Manager and chef of a restaurant-grill
Language: Italian

Video table of contents

00:00 Who was Don Carlo
00:53 Birth of Casina Rossa
03:01 Famous guests of Casina Rossa
06:29 Pasta beans and mussels
09:35 Memories of Don Carlo
12:04 Algae Fritters
12:20 “Recycled Cuisine”
14:23 Dishes of memoryor of the heart
15:41 Feasts with Don Carlo
18:59 Don Carlo and the kitchen
20:25 A passion that is passed on

Geographic information

Country: Italia
Region: Campania
City: Torre del Greco
District: NA

Links and attachements
References

Archivio personale, foto di famiglia, autcomposizione musicale, “ A lenga turrese” di Salvatore Argenziano e Gianna De Filippis, “Miseria e Nobiltà della nostra coppia” Marino Niola per la Domenica di Repubblica, ? Si fa presto a dire cotto, un antropologo in cucina” Marino Niola

Opera teatrale Sabato Domenica e Lunedi di Eduardo De Filippo, Malafemmena.

Concetta Pinto, Cinzia Pinto, Sabatino Pinto, Martina Leopardi.