“Pesavo 192 kg ... ust do not Peso 74” The History Chef Peter Parisi.

As pointed out by Prof. Nicola Sorrentino, specialist in food science, Obesity is a major public health problems of the millennium. The Italian obese adults are around 4 million, those who are overweight 16 millions.One in three children is overweight, one in ten is obese. This excess fat not only spoils your silhouette, but opens the door to cardiovascular disease, hypertension, al diabetes, difficulty in breathing, all’osteoartrosi, and other well-known pathologies.

The Story of Peter Parisi, chef and owner of "Era Ora",,it,I had the power to decide and finally tell just by opting for an intervention is even with the difficulties of before and after,,it,The History Chef Pietro Parisi.,,it,products and territories.,,it,  his restaurant in Palma Campania

• Hello Peter, tell me about you.

I am a former obese kid in Naples, pesavo 192 kg, currently my weight is 74 kg.  Needless to say that in the past I have tried diets, drugs, gastric tube, admissions to lose weight ... all with poor results, and for a short time. The turning point came after the use of minimally invasive surgery.

• How did you experience the problem of obesity?

I lived for many years, say for at least a fortnight. As a kid there gave weight, but growing has begun to create me real problems, both living with my peers, that mental. I was mocked for my physical, and this led me to become estranged from companies.  I found myself in an existential loneliness that was pouring with great feasts of food.  It was hard to get a girl, I smiled certain, but they walked away. Everything was complicated, from dressing to relate with people. My adolescence was not easy…

One night I even risked their lives because of a sudden sleepiness due to obesity, that led me to go out and hit the road with the car. Someone pointed accusing me of using drugs ... anything!  But it is easier to judge than to understand ...

I recall the memory of a friend who accompanied me during my long night gastronomic itineraries, between croissants, peppered mussels, fried pizzas and cannoli ... The resulting weight gain brought me many problems like sores under belly, always swollen feet, excessive perspiration, difficulty in movement.

Cynthia, it was difficult to get up in the morning. A lot of listlessness, headache, Back pain ... I almost want to smile when I think now I can not stay in bed for more than 7 hours. I am a cricket in the work, turn around and casually tossed it is a wonder. Pleasures discounted for many ... but not for me.

• How did you live your everyday relationship with people?

I see on television and in newspapers that many people having difficulty in weight loss fall into despair. Nello stesso tempo vedo persone non obese che ci considerano degli incapaci, of the weak, for our difficulty in sustaining a dietary regimen. The consequence is the marginalization.

I happened to go to a restaurant and being told by the waiter if I needed the support of two chairs.  You have no idea how I lived discomfort every time. The reality is that obesity creates huge barriers,  port and those who live, almost to hide.

• Your willpower, valid and necessary medical supports, the passion for your work ... elements that have led you to make a decisive impact on your life. 

One, now my life has totally changed. It 'been a difficult path.  Ho avuto la forza di decidere e dire finalmente basta optando per un intervento sia pur con le difficoltà del prima e del dopo. I have regained that confidence in me that I had lost, and now, with my experience, are more than ever determined to give hope to those who want to like me going down this path. One thing is certain, my passion for food, for the traditions, for the area that I send in my job as a cook, is constant and unchanged.

• Peter, now you're the chef and owner of your restaurant "was now" in Palma Campana. Despite your young age, becoz you are immersed in this world as a child. What are your plans for the future?

I started 7 age, in the pastry kitchen of his maternal uncle almost playing. Then, as is often the spark is struck, and it was love at first sight. But we think, spettatore della preparazione della sfogliatella riccia ripiena di ricotta di bufala con salsa allo Strega… bè, bewitched seriously!

The studies and experiences then did the rest. My plans now are geared towards proposals for a good table, with healthy,  favoring km 0, and buying from small producers. With the service of Market Gourmet Shop of Era Ora, propose them to the consumers, a new way of shopping.

I chatted at length with Peter. He 's young but determined, passion for the traditions, to the territories and for the rediscovery of the good flavors of the past unites us. Our origins are different, ma eats physician always, I feel at home everywhere, fortunate to live in a country full of typical unique in the world.