It is not just about memories, atmospheres, traditions. Through the recipes of a great chef a community can experience a gastronomic, social and cultural evolution.
This is the case of the family of Antonio and Rita Mellino, whose path is retold by Francesco Aiello in the book «The Mermaids’ Cuisine». It is also available in English and distributed in Anglo-Saxon countries. The volume traces the history of the restaurant “Quattro Passi” of Nerano, describing the changes that have characterized the principles of nutrition over the decades. Thus emerges the philosophy that always inspires Mellino, who was awarded with two Michelin Guide stars, three forks from the Gambero Rosso Italian Restaurant and as many hats by L’Espresso Guide: a perfect synthesis between the recovery of the gastronomic tradition of Campania and contemporary trends in terms of cooking and presentation, including the search of the best raw materials and the enhancement of typical products. It is in this fertile ground that the talent of Fabrizio Mellino, son of Antonio and Rita, has blossomed. He was crowned in 2018 as a young chef of the year by L’ Espresso Guide. In the background is the Sorrento Peninsula, authentic laboratory of taste where the creations of the great chefs mark the stages of a constant evolution, but are always able to remain faithful to the principles of Mediterranean cuisine.
Title: LA CUCINA DELLE SIRENE. STORIA E RICETTE DI ANTONIO E RITA MELLINO
Writer: FRANCESCO AIELLO
Publisher: EDIZIONI DELL’IPPOGRIFO
English version: The mermaids’ cuisine. History and recipes of Antonio and Rita Mellino (translation by A. Bortone, A. Crescenzi, S. Vippiani).
Sorrento Style 2019 #1