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De Gregorio of Lo Stuzzichino: with Med Cooking for the protection of the territory

Med Cooking Congress 2019 – chef Mimmo De Gregorio dell’Osteria Lo Stuzzichino

Of the revival of the Trattoria institution, which seemed condemned to nostalgism and approximation, instead it was able to be reborn by mingling with different knowledge, Mimmo Di Gregorio is one of the most passionate and dynamic promoters. Son of art of mother Filomena and father Paolo, in 1989 he inaugurated Stuzzichino in Sant’Agata sui Due Golfi, in an area dotted with terrestrial deposits, between the Sorrento peninsula and the Lattari mountains. At the beginning in the kitchen, after his brother’s leave, he went to the auditorium and to the administration, not without having completed experiences at the Quattro Passi in Marina del Cantone and alongside the Iaccarino family. So that in 2015 the Espresso award also arrived as the best trattoria in Italy.
The kitchen remains anchored to the short chain of sea and vegetable products, poor and not, given the place of honor reserved for the pezzogna, queen of the Sorrento peninsula, and the shrimp of Crapolla lobster pot. And the cellar is no different, with 500 labels that surf the nouvelle vague from Campania and beyond. The interiors are also very well-kept with a view to welcoming and full-bodied territoriality: the furnishings mostly bear the signature of local artisans, see the colorful Vietri tiles, still cooked in a wood-fired oven. And the place remains in progress: after the dehors of the trattoria and the cellar, it is the turn of the showroom for products in the garden. “We consider the invitation to Med Cook very important, to which we immediately adhered, because we have always fully embraced the issue of sustainability of sea products and food in general, which must be saved from extinction. Indeed, I would say that it is our daily mission”.

Alessandra Meldolesi

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