Originally from Bellosguardo, Geppino has always breathed in the aroma of Cilento sauce in his grandparents’ home. From a young age, he has learned the secrets of traditional cooking, from the nuances of flavors to the techniques of working with local raw materials.
After completing his studies and earning a degree in Law, he felt a strong pull from his roots and decided to dedicate himself to the gastronomic and cultural heritage of his homeland.
Through his agritourism venture, Tenuta Nonno Luigi, located in the picturesque village of Bellosguardo, Geppino celebrates the philosophy of the “short supply chain” by using high-quality, seasonal ingredients from the Cilento region. His passion for cooking is reflected in every dish, creating a unique culinary experience that honors local tradition and the Mediterranean Diet.
His passion for Cilento cuisine and his determination to share the culinary and cultural richness of his homeland led him to found “Vicceria“.
The history of Vicceria is deeply rooted in the past of the Cilento region, where every farming family had an oven to make homemade bread. The “viccio cilentano” was a simple delight: a disk of leavened dough, baked in a wood-fired oven, consumed with salt and oil. Thanks to natural fermentation, the viccio could be preserved for several days, making it a portable meal for shepherds and farmers to consume during their workdays.
With Vicceria, Geppino wishes to share the origins and gastronomic heritage of his land with those who want to experience a new culinary adventure, food that tells of history and tradition, reinterpreted in original combinations. Recipes passed down orally from grandparents are combined with the culinary evolution of subsequent generations, uniting past and future in a single gastronomic experience.
