The collective memory tells us that traditional and special food shared on annual holydays, characterised by succulent dishes, was for farmers, a reward for hard work on the land, and because of this, conviviality acquired a greater value. It was meant for sharing in the celebration of life, where food was indispensably essential along with it being a primary source of survival”. A handbook of flavours to be preserved and passed down to future generations before they become lost to the digital unknown: Alessandro Cuomo relays ideas on his method through a food excursion rooted in Pythagorean times, offering an awarness of an atavistic rural discipline as the art of conservation, sending a fundamental signal of that product awarness and cuisine that has currently become culture and an inexhaustible source of inspiration and innovation.