Antonia Chialà

Tradizioni agricole e gastronomiche di Fasano

Antonia Chialà was born on 4th December 1964 in Fasano, Apulia, and she has been interviewed for the Granaries of Memory in 2012.

During this interview she lets her childhood memories emerge, narrating all the traditions of her family and her town, going from typical meals to agricolture secrets and rites.

In the first part she focuses on the tomato-growing techniques and ceremonies, across the four seasons, from the planting to the conservation, going through the harvest. She also talks about the secrets of traditional farming, in particular of legumes, and the habits of her family and her town, focusing on the importance of conviviality and hospitality, fundamental on Apulia’s culture. Antonia Chialà narrates also about the culinary lore and the recipes prepared by her mother, and than by herself, during Christmas (Pettole) and during Easter (egg Taralli). Bread and wine are also well and deeply described by Mrs Chialà as something magic and holy, at the bottom of her family’s cuisine.

At the end of the interview she explains how her love for farming was born and how important is in her life. 

Interview information

Geographic information

Country: IT

Region: Puglia

City: Fasano

District: BR

Altitude: 118m s.l.m.

Links and attachments


Antonia Chialà

Date of birth: 12-04-1964
City: Fasano
Profession: Farmer
Languages: Italiano

Document by: Alberto Meneghel
Video by: Dario Leone
Created: 26-10-2012

Questo video fa parte del seguente archivio
Terra Madre

Terra Madre

The archive collects the experiences of the world’s various societies, music and traditions of the food community who meet in Turin every two years to share experiences and knowledge. The archive illustrates the lives of farmers, fishermen, breeders, producers who participated in the worldwide network “Terra Madre (Mother Earth”)”. The interviews highlight the connections between traditional products and the place where they live. Research promoted by the University of Gastronomic Sciences and Slow Food.

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