(21 Dec 2024)
ITALY CHRISTMAS FOOD
SOURCE: ASSOCIATED PRESS
RESTRICTION SUMMARY:
LENGTH: 5:55
SHOTLIST
ASSOCIATED PRESS
Naples, Italy – 11 December 2024
1. Various of streets with fruit stalls, butchers and lobster sellers
2. Various of pot boiling water with vegetables and meat
3. Plate with ‘minestra maritata’ (vegetables and meat) ++ MUTE ++
4. SOUNDBITE: (Italian) Luciano Pignataro, food expert
“Neapolitan cuisine, unlike many other cuisines, is a cuisine that is not based on meat, but on the desire for meat. That is, there is a small piece of meat in a sauce such as ragù with tomato or onion, which we call Genoese, or in the minestra maritata, which is a set of herbs harvested during the Christmas or even Easter period, which are cooked together with small pieces of pork or veal.”
5. Various of chef plating up spaghetti with seafood
6. Top shot of table laden with food and wine
7. SOUNDBITE: (Italian) Ciro Messere, restaurant owner
“We start with a nice salad, followed by the minestra maritata, a nice fried cod should never be missing. As a first course, spaghetti with seafood, a nice fried fish from our Gulf of Naples and we finish with desserts such as struffoli, babbà, pastiera, cassate and susamielli.”
8. Various of streets of Naples with people
9. Mid of fish seller cutting cod with knife
10. SOUNDBITE: (Italian) Luciano Pignataro, food expert
“Few know that Naples and Campania are the largest consumers of cod in Italy. There is a tradition that dates back to centuries and centuries ago of exchanges with Northern Europe whereby (salted) cod, when there were no refrigerators, was also the only safe way to eat fish.”
11. Various of desserts on display in shop windows
12. SOUNDBITE: (Italian) Lina D’Aniello, pastry chef
“Mustacciuolo is a very ancient dessert that comes from ancient Rome. In fact, it means grape must. It was a sweet made by the Romans based on grape must cooked on bay leaves and was given to guests when they went away to eat it on their way. Over time it has changed a little and is made with many other flavours, but it is an ancient dessert.”
13. Various of kitchen with pastry chefs working
14. Various of rococo pastries in display case and shop stall
15. SOUNDBITE: (Italian) Lina D’Aniello, pastry chef
“Rococo is relatively more modern. It dates back to 1300 and was first made by the nuns of the Royal Convent of Maddalena in Naples. They made this round cake. Rococo derives from a French name, which recalls this somewhat rounded shape of Rococo art.”
16. Various of sweets and biscuits on display
17. SOUNDBITE: (Italian) Luciano Pignataro, food expert
“My father, for example, used to go the pastry shop to buy it and these sweets stayed on the table for the entire Christmas period. They have the advantage that they can be kept for several days, there is no need to keep them in the refrigerator. We should consider that traditions were born when there was no refrigerator, when there was no possibility of preserving food for a long time. So, often, having these desserts, which were not cream-based, allowed people to store it easily, without problems.”
18. Interior of pastry shop
19. Various of peanuts and fishes on street stalls
20. Wide of entrance to O'Cerriglio restaurant
21. SOUNDBITE: (Italian) Ciro Messere, restaurant owner
“One thing I go crazy for at Christmas is fried cod, cod and fried fish. This one on my table must never be missing.”
22. Various of chef cooking spaghetti with seafood
23. Mid of chef putting plated spaghetti on counter
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