Chefs

Lino Scarallo
The Timpano of paccheri all’impiedi with ragout and ricotta

Watch Later Cinema Mode

Chef Lino Scarallo from the Palazzo Petrucci restaurant in Naples, takes us through the history and creation of one of his most iconic dishes: il timpano di paccheri all’impiedi con ragù napoletano e cacioricotta.

Interiew by: Valeria D’Auria
Video by: Mario Fiorini, Valeria D’Auria, Alice Perropane, Carlo Lamberti, Angelica De Angelis
Video Editing by: Angelica De Angelis
Document by: Mario Fiorini, Valeria D’Auria
Subtitle ita/eng by: Mario Fiorini, Valeria D’Auria
Translation by: Mario Fiorini, Valeria D’Auria
MedEatResarch – Center of Social Research on the Mediterranean Diet of the University of Naples Suor Orsola Benincasa, head by Marino Niola and Elisabetta Moro
Realized: 15/05/2024

Lino Scarallo

Lino Scarallo

Year: 10/04/1973
City: Naples
Profession: Chef
Language: Italian

Video table of contents

Dish intruduction 00:00 - 01:35
Ragout and memories 01:36 - 03:59
The importance of raw materials 04:00 - 06:01
Recognisability 06:02 - 09:12
The "ritual" cooking of ragout 09:13 - 15:17
Wine pairings 15:18 - 17:14

Geographic information

Country: IT
Region: Campania
Città: Napoli
Altitude: 100 m s.l.m.

Links and attachements

https://it.wikipedia.org/wiki/Palazzo_Petrucci

References

DONATELLA MAZZOLENI, I palazzi di Napoli, Venezia, Arsenale, 2007; ELISABETTA MORO, MARINO NIOLA,
Andare per i luoghi della dieta mediterranea, Bologna, Mulino, 2017

https://palazzopetrucci.it/