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Arthur Schwartz is the author of "Naples
at Table: Cooking in Campania," the first cookbook on Neapolitan
food in English. He was a newspaper food editor and food and restaurant
critic for more than 25 years, and he has written several other
cookbooks. He teaches cooking to both recreational and professional
students. His passion is sharing his limitless knowledge of Southern Italian
food through entertaining cultural and historical stories, touring, cooking
demonstrations, and hands-on cooking experiences. For more information see his biography and resume at his website, www.TheFoodMaven.com.
Baronessa Cecilia Bellelli Baratta inherited her farm estates
about 30 years ago, from her husband, whose 18th century ancestor
was given the title Barone because he was a horse breeder to the
King of Naples. Cecilia continues to breed and train Neapolitan
show horses, as well as water buffalo. Educated in both France and
Italy, and fluent in English, she was raised in the heart of mozzarella
di bufala country in a family who was prominent in the local food-packing
and export industry. Her farms also grow vegetables, fruits, and
olives for oil. She runs the farms with her two sons, Ettore and
Massimino. The farms are well-known for their cooking and, besides
taking in guests, they are open as restaurants on weekends and cater
parties – from christenings to weddings.
Bob Harned studied Greek archaeology in Athens, Greece, and has a masters degree in Greek and Roman archaeology from the University of Pennsylvania, one of the world’s most prestigious institutions for classical archaeology study. He also studied ancient Middle Eastern languages in the New York University PhD program. (He is nearly fluent in hieroglyphics.) Bob is our history and ancient art font when we are traveling in the region where modern archaeology was actually born, and he guides us through the famous Greek temples of Paestum, it’s small but important museum, and at least one of the many Roman excavations near us.
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