In a warm July afternoon, Gabriella Mazziotti, the owner of the agritourism “Al Sentiero”, which is located in Galdo di Pollica, in Cilento, tells with passion and love about the secrets of an old Cilento recipe. That recipe, which her grandparents have transmitted to her, came back to the fore recently: the transformation of the “olive ammaccate” (bruised olives) of Cilento, which is a Slow Food presidio.
Document by: Annalisa Terribile Chianese, Marzia Mauriello, Rossella Galletti, MedEatResearch, Centro di Ricerche Sociali sulla Dieta Mediterranea dell’Università degli Studi Suor Orsola Benincasa, diretto da Marino Niola, intervista di Marino NiolaVideo by: Roberta Campassi
Created: 05-07-2012
