Giovanna Voria is considered the ambassador of the Mediterranean diet, although she likes to call himself, humbly, a chef-farmer, the farm owner Corbella, in the Parco Nazionale del Cilento, in the province of Salerno, in the municipality of Cicerale. The farm is in a remote and opulent Mediterranean vegetation and surrounded by fertile hills of vines, olives, fruit trees and horticultural products, among woods of arbutus, myrtle and mastic, where food is produced, it is prepared and consumed. Giovanna Voria, soul Corbella, through the link with the past has preserved the values and tastes of a time were then included in a modern way. The interview becomes a tale of life: to be successful businesswoman she hears the call of his country origins, a humble and happy life and decides to open, against all odds, a farm to share the knowledge and traditional flavors handed down by grandmothers and by Mom. Not only follows the teachings of his family but also of eating well Ancel Keys, American physiologist, father of the Mediterranean Diet, moved for about forty years in nearby Poplars to lengthen his life, as he said himself, and eventually succeeding, of about twenty years. Also follows the teachings of his successor in Pioppi, the cardiologist Jeremia Stamler, who willingly has his guest and sings as a kitchen cook healthy. In his company produces organically chickpea black and white, slow food since 2010, the white fig of Cilento, extra virgin olive oil, wine, chestnuts and Mediterranean aromas; some of these strengths will then become jams, sauces, preserves, pickles, dried figs and syrup, fig bread and chickpeas. Its cuisine is a story of the Cilento customs, from Christmas to Christmas desserts pizzas, the Cilento pizza with sourdough, the "cicciata", a typical dish of Corbella with legumes and cereals.

Interview information


Giovanna Voira

Year: 1963
City: Cicerale
Profession: Other
Languages: italiano



Moro, E. (2014). La dieta mediterranea. Mito e storia di uno stile di vita. Bologna: Il Mulino

Montanari, M. (2004). Il cibo come cultura. Roma: Laterza

Cucinare con i ceci. Tutti i segreti di Cicerale nella tradizione del Cilento in 200 ricette. Salerno: Edizioni dell’Ippogrifo

Document by: MedEatResearch Centro di Ricerche Sociali sulla Dieta Mediterranea, diretto da Marino Niola ed Elisabetta Moro, intervista di Marianna Rizzo , scheda tecnica a cura di Marianna Rizzo
Video by: Marianna Rizzo
Created: 08-07-2016

Questo video fa parte del seguente archivio
Mediterranean granaries, curated by SOB University in Naples

Mediterranean granaries, curated by SOB University in Naples

On the 16th November 2010 The Mediterranean diet was nominated Intangible Cultural Heritage of Humanity by UNESCO. The MedEatResearch, Centre of Social Research on the Mediterranean Diet by University Suor Orsola Benincasa in Naples, directed by Marino Niola and Elisabetta Moro, was founded in 2012 to nurture, promote and spread Italian food heritage and to boost cultural exchanges on wines and foods from various- Mediterranean countries. Within this project the specific archive Granaries of Memory was created to present the results of the researches conducted by the Centre.
Universita degli Studi Suor Orsola Benincasa

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