Antonio Mazzarella was born in Pollica on June 17, 1954. He has been a restaurateur for forty years. He began his career in Rome by creating a building renovation company and then changed his business by opening the “Boccaccio” restaurant in the city where he was born, by the sea. His cuisine is Mediterranean, traditional, local, organic, at zero kilometer. He defines his “paccheri allo scoglio” as the dish of his heart; he loves “primi piatti” based on pasta and blue fish such as anchovies and tuna, dressed with extra virgin olive oil and tomatoes from Cilento. To Antonio the Mediterranean diet is a lifestyle, a heritage to be preserved. He would like to create a specific menu dedicated to the typical dishes of the Mediterranean Diet, as the ones his mother cooked.
Interiew by: Rossella GallettiVideo by: Rossella Galletti, Mariangela Bianco, Marco Bottigliero
Video Editing by: Antonio Puzzi
Document by: Monica Cirillo, Rossella Galletti
Subtitle ita/eng by: Marco Bottigliero, Francesca Magnani
Translation by: Monica Cirillo, Francesca Magnani
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: 11/2022
