Gemma Gentile and her grandson Antonio welcome Elisabetta Moro and Marino Niola in her family’s old bakery, “Rocco di Agerola”. Here is where, since two centuries, they make bread and the freselle, typical biscuits made of corn, rye, and the taralli, the simple ones with fennel but also with almonds, suet, butter or the sweet frosted ones. Gemma says that the sprint, a crunchy durum wheat biscuit is to be eaten softened by water, but she also says that, when they were children, they used to nibble it and that her husband Antonio used to put it in the wine, made by himself. He brought the big wine bottle together with him while hoed the fields and he buried it in order to keep it cool. He could not renounce to that “grape juice” and he drank it in large quantity against any medical prescription, realizing right away if Gemma tried to dilute it.

Document by: Helga Sanità e Marzia Mauriello, MedEatResearch, Centro di ricerche sociali sulla dieta Mediterranea, diretto da Marino Niola, intervista di Elisabetta Moro
Video by: Elisabetta Moro, Annalisa Rascato
Created: 18-11-2012
Gemma Gentile

Gemma Gentile

Year: 16-04-1923
City: Agerola
Profession: Artisan
Languages: Italian, agerolese dialect

Video table of contents

- 01:01 the bakery
- 01:14 the sprit
- 01:36 the rye bread
- 02:12 the bread case
- 02:26 the taralli with fennel, almonds, and frosted
- 03:24 Antonio's grape juice
- 04:42 bread and oil

Geographic information

Country: IT
Region: Campania
City: Agerola
District: NA
Locality: via dei Campi
Altitude: 630m s.l.m.

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