GIOVANNA VORIA Antonietta Imperatrice
The time for cooking
Antonietta Imperatrice, cook and owner of one of the oldest trattorie in the heart of Naples, tells us about her idea of tradition. Starting from her family’s story, she talks about her father, who came from Puglia and taught her some recipes from his birthplace. As fave e cicoria (fava beans and chicory), that “she’s the only one able to cook” and proposes to her customers. She also tells us about her idea of eating out today. Her cuisine respects tradition; it is a simple cooking, whose principal ingredient is time, so short in the contemporaneity. From the recipe of the “genovese” to that of the Neapolitan ragout, the chef of the “Osteria della Mattonella” explains us the importance of the time while cooking, but also her favourite dishes, her recipes, her idea of tradition - also concerning the gender roles in the kitchen - and of the Mediterranean Diet.
Video table of contents
Interview information
Country: IT
Region: Campania
City: Napoli
District: NA
Altitude: 17m s.l.m.
Antonietta Imperatrice
Date of birth: 09-30-1955
City: Napoli
Profession: Other
Languages: Italiano
Document by: Marzia Mauriello, MedEatResearch - Centro di Ricerche Sociali sulla Dieta Mediterranea, diretto da Marino Niola, intervista di Marzia Mauriello, sottotitoli a cura di Maria Funiciello
Video by: Davide Mancini
Created: 04-04-2013
Questo video fa parte del seguente archivio
Mediterranean granaries, curated by SOB University in Naples
Mediterranean granaries, curated by SOB University in Naples
