The Nectar of Bacchus: wine becomes a tale of Art, Memory and Flavors
On Monday, July 28, 2025, the evocative Loreto Abbey Palace in Mercogliano (AV) hosted the fifth stage of the cultural project Praesentia, Gusto di Campania. Divina, conceived by the Campania Region and coordinated by the Campania Tourism Agency. An immersive event that wove together history, gastronomy, art and spirituality, celebrating the deep identity of Irpinia through wine, olive oil and memory.
The Abbey Palace, guardian of millennial silences, became a crossroads of sensory experiences. Its stones pulsed with stories unfolding among hills adorned with ancient vineyards, narrating a land that resists oblivion and renews itself through taste.
Anthropologist Elisabetta Moro, professor of Mediterranean food history, opened the discussion by tracing an invisible thread between past and present, showing how food is a language of identity. Tourism Councillor Felice Casucci stated:
“In Irpinia, wine not only preserves the flavor of the past, but ignites the spark of a possible future”.
Alongside him, Rosanna Romano, Alessandro Fimiani, Father Riccardo Luca Guariglia (106th Ordinary Abbot of Montevergine), and Mayor Vittorio D’Alessio contributed to a collective narrative rich in hope and commitment.
The Nectar of Bacchus: stories in a bottle
The talk “The Nectar of Bacchus. Irpinia of Campania Divina” opened a treasure chest of stories sealed in bottles of Irpinia’s finest wines. Luigi Moio, former president of the OIV, captivated the audience with his vision of wine as a universal code capable of telling the stories of people and places.
Special guest Daniela Mastroberardino, national president of Le Donne del Vino (Women of Wine). She shared the journey of pioneering women who transformed the wine industry, leading an association that now counts over 1,000 members across Italy.
Showcooking: tradition meets innovation
The evening celebrated Irpinian cuisine with signature dishes:
- Michelina Fischetti, Michelin-starred chef of Oasis Sapori Antichi, presented a ricotta raviolo with walnut sauce and burnt garlic – a perfect balance of delicacy and intensity.
- Sabino Alvino offered mezzo pacchero from Avellino with Irpinian tomatoes, fresh basil and Bagnolese Pecorino cheese – a tribute to authentic flavors.
The dishes were paired with Fiano di Avellino DOCG, Greco di Tufo DOCG and Irpinia Colline dell’Ufita DOP extra virgin olive oil. It was introduced by Antonio Tranfaglia, olive oil producer and mayor of Taurasi.
Sweetness and social redemption
Dessert by Arcangelo Gargano, chef of Voria in the Biologic Village of Cairano, combined flavor and social impact. Made with coffee from Le Lazzarelle, a cooperative of incarcerated women in Pozzuoli, the dessert told a story of dignity and redemption, earning the Massimo Solidale Award.
Education and Tourism: roots of renewal
Carmelina D’Amore (Sistema Irpinia) and Ciro Romano (Catholic Popular University) highlighted the strategic role of education and tourism as tools to regenerate the region and build a sustainable future.
A collective ritual of participation
Journalist Bernard Bédarida, secretary of the Foreign Press Association in Italy, transformed the showcooking into a symphony of creativity and agricultural tradition, weaving together the stories of chefs and producers with his gastronomic narration.
Upcoming Events in the Praesentia Series
Following the July 28 event at Loreto Abbey Palace in Mercogliano (AV) with The Nectar of Bacchus, the Praesentia, Gusto di Campania. Divina project continues its journey through symbolic places of Campania, blending history, landscape and culinary culture.
- September 8 – Certosa di San Lorenzo, Padula Theme: The Foods of the Soul – A sensory and spiritual reflection on monastic cuisine, its rules, silences and lasting influence on contemporary gastronomy.
- October 27 – Sant’Agata de’ Goti Theme: The Apple of Concord – A celebration of Campanian agriculture and the cultural value of its fruits, with a focus on biodiversity, sustainability and rural traditions.
- December 7 – Naples Theme: Masters and Margheritas – A tribute to the Neapolitan pizzaiolo art, recognized by UNESCO in 2017 as Intangible Cultural Heritage. The event explores artisanal knowledge, oven rituals and the social role of pizza as an identity food.
