The free event entitled “Discovering the Caraccioli cuisine in Campania, among palaces, convents, alleys and farms”. Two very stimulating days for tourists and history buffs who will be able to explore palaces, learn about the products used by the famous Neapolitan court chefs… in the French ‘monzu’ style with the unmissable historical and cultural study entitled “San Francesco Caracciolo and the cuisine of the monzù”.
The students of theArmando Diaz Tourist Institute in Via Tribunali 370 in the original story of local, rare and exotic products used for artfully prepared banquets in the courts of the Caracciolo family, among the most influential families of the Kingdom of Naples from the 16th to the 18th century between Naples, Avellino, Torrecuso (BN ), Teano (CE), Lancusi (SA) and demonstrating their great prestige of those times.
An unusual and original narrative to explore lesser-known corners of Campania but no less fascinating for landscapes, art, culture, history and food and wine through the art of food and chefs. A natural element is therefore San Francesco Caracciolo, founder in 1588 of the‘Order of Minor Regular Clerics (Caracciolini Fathers), co-patron saint of Naples since 1840 and patron saint of chefs since 1996.
The program:
Thursday 13 June from 10.30 to 16.00 (exhibition and story) the appointment is in the courtyard of the Diaz Tourist Institute in via Tribunali, in front of the basilica of Santa Maria Maggiore known as Pietrasanta, which was there from the time of San Francesco Caracciolo and for over two centuries the seat of the Order in Naples. A thoughtful selection of local agri-food products will be displayed and presented: Aglianico del Taburno, Cacioricotta, Castagna di Montella, Cece di Cicerale, Cece di Teano, Fagiolo di Controne, Fiano di Avellino DOCG, Greco di Tufo DOCG, Lupino Gigante di Teano, Colline Benevento oil, extra virgin olive oil from Cilento, salami from Mugnano del Cardinale, Taurasi DOCG, saffron from Gaiano.
Thursday 13 June from 11:00 to 12:30 Conference San Francesco Caracciolo and the cuisine of the monzù, Church of S. Maria Maggiore la Pietrasanta. Yvonne Carbonaro, writer, journalist, essayist and author of “Food tells Naples”. Antonio Tubelli, chef, gastronome and passionate scholar of Neapolitan cuisine, Luigi Vitiello, president of the Regional Chefs Union of Campania, Raffaele Iovine, president of the Pietrasanta Polo Culturale Association, Nicola Caracciolo di San Vito, Coordinator of the Cammino di San Francesco Caracciolo project, Giovanni Serritelli , journalist and president of Slow Food Naples
The program:
Friday 14 June from 10.30 to 16.00 (exhibition and story) the appointment is in the courtyard of the Diaz Tourist Institute in via Tribunali, in front of the basilica of Santa Maria Maggiore known as Pietrasanta, which was there from the time of San Francesco Caracciolo and for over two centuries the seat of the Order in Naples. A thoughtful selection of local agri-food products will be displayed and presented: Aglianico del Taburno, Cacioricotta, Castagna di Montella, Cece di Cicerale, Cece di Teano, Fagiolo di Controne, Fiano di Avellino DOCG, Greco di Tufo DOCG, Lupino Gigante di Teano, Colline Benevento oil, extra virgin olive oil from Cilento, salami from Mugnano del Cardinale, Taurasi DOCG, saffron from Gaiano.
On Friday 14th starting at 4.00 pm, a free guided tour will be offered to some places in the ancient center of Naples linked to the history of the Caracciolo family: Basilica della Pietrasanta, Church of San Giovanni a Carbonara, Palazzo Caracciolo di Avellino Fondazione Morra Greco (meeting point: Diaz Tourist Institute, via courts 370)
Participation in the events is free and open.
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