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  • CETARA, ITALY - 10 March 2014: Giuseppe "Fragolino", a fisherman living and working in Cetara, is here by a boat on the beach of Cetara, Italy, on March 10th 2014.<br />
<br />
Daniele De Michele, aka Donpasta, is a DJ-economist with a passion for gastronomy who tries to combine his passions and knowledge into “Food Sound System, political manual for musical gastronomy”.
    CIPG_20140310_NYT_DonPasta__M3_2197.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (right) interviews fisherman Giuseppe "Fragolino" on the beach of Cetara, Italy, on March 10th 2014.<br />
<br />
Daniele De Michele, aka Donpasta, is a DJ-economist with a passion for gastronomy who tries to combine his passions and knowledge into “Food Sound System, political manual for musical gastronomy”.
    CIPG_20140310_NYT_DonPasta__M3_2184.jpg
  • CETARA, ITALY - 10 March 2014: A pot is heated in the kitchen in the farmhouse of Antonio Polverino, a 64 years old peasant living and working in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2025.jpg
  • NAPLES, ITALY - 13 JULY 2017: Food writer Amedeo Colella (left) gives an explanation during a gastronomy tour at Antonio di Paola's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • CETARA, ITALY - 10 March 2014: A Video of local gastronomy made during Dj Donpasta's trips is proected on a wall during a party in Cetara, Italy, on March 10th 2014.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140310_NYT_DonPasta__M3_2331.jpg
  • CETARA, ITALY - 10 March 2014: A goat in the property of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2120.jpg
  • CETARA, ITALY - 10 March 2014: The view from the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2111.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (center) interviews Antonio Polverino, a 64 years old peasant,  in his farmhouse after a lunch with local products, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2063.jpg
  • CETARA, ITALY - 10 March 2014: (L-R) Ciro Caliendro, a 55 years old peasant, and Gianpietro Pinto, a 37 years old local coordinator of Genuino Clandestino, have lunch with local products in the farmhouse of Antonio Polverino, a 64 years old peasant who lives and works in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2012.jpg
  • CETARA, ITALY - 10 March 2014: Ciro Caliendro (55) add fresh olive oil to a pasta he has just prepared in the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1967.jpg
  • CETARA, ITALY - 10 March 2014: Ndunderi (a type of gnocchi, or potato dumplings, prepared with flour, ricotta, cheese, salt and peper) were prepared by Teresa Bonito (64) in her farmhouse where she lives with her husband Antonio Polverino, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1902.jpg
  • CETARA, ITALY - 10 March 2014: Teresa Bonito (64), prepares Ndunderi (a type of gnocchi, or potato dumplings, prepared with flour, ricotta, cheese, salt and peper) in her farmhouse where she lives with her husband Antonio Polverino, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1798.jpg
  • CETARA, ITALY - 10 March 2014: Local vegetables are here on a table with an Itailan fin the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1766.jpg
  • CETARA, ITALY - 10 March 2014: Antonio Polverino, a 64 years old peasant, is here in his farmhouse before a lunch with local products, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1753.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (right) tastes olives in the farmhouse of Antonio Polverino (65, left),  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1693.jpg
  • CETARA, ITALY - 10 March 2014: Gianpietro Pinto (37), a local coordinator of Genuino Clandestino, is here in the farmhouse of Antonio Polverino, a 64 years old peasant in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1663.jpg
  • CETARA, ITALY - 10 March 2014: Wild boar are here in the property of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1644.jpg
  • CETARA, ITALY - 10 March 2014: Wild boar are here in the property of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1601.jpg
  • CETARA, ITALY - 10 March 2014: Antonio Polverino, a 64 years old peasant, cuts a sausage he made in his farmhouse in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1572.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (right) interviews Antonio Polverino, a 64 years old peasant,in the farmhouse where he makes sausages, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1563.jpg
  • CETARA, ITALY - 10 March 2014: Ciro Caliendro, a 55 years old peasant, is here in the farmhouse where Antonio Polverino, 64, stores the sausages he makes, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1557.jpg
  • CETARA, ITALY - 10 March 2014: Sausages hang from the ceiling in the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1553.jpg
  • NAPLES, ITALY - 20 NOVEMBER 2018: The sign  of the Antica Pizzeria Port'Alba, where the pizza a portafoglio (wallet pizzas), is seen here in Naples, Italy, on November 20th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: Father and son are seen here by Port'Alba arch  in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: An elderly man looks at the book stand in Piazza Sante by the Port'Alba arch in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: People walk in Via Toledo in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: People walk in Via Chiaia in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A view of Piazza dei Martiri in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A view of Piazza dei Martiri in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: Customers and staff are seen here at Bar Gambrinus, in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: Customers and staff are seen here at Bar Gambrinus, in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A customer reads the newspaper in the Tea Room of  Bar Gambrinus, in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A waitress is seen here at work at Bar Gambrinus, in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A Babà is seen here at Bar Gambrinus, in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A Babà is seen here at Bar Gambrinus, in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A Babà is seen here at Bar Gambrinus, in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 20 NOVEMBER 2018: PIzza a portfoglio (wallet pizzas) are sold here in a display cabinet of the Antica Pizzeria Port'Alba, in Naples, Italy, on November 20th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181120_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 20 NOVEMBER 2018: The storefront of Bar Mexico in Piazza Dante is seen here in Naples, Italy, on November 20th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181120_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018:  banner of La Taverna a Santa Chiara hangs from its balcony here in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A passer-by walks by La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A view of the kitchen stove at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cuts raw shoulder here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo prepares the "melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: (L-R) Nives Monda and Potito Izzo, founders of La Taverna a Santa Chiara, pose for a portrait in their tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A waiter serves customers having lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here as they cook in olive oil at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo (center) and Nives Monda (center-right), founders of La Taverna a Santa Chiara, chat with "O Professore" (The Professor"), a well-known character of the historical center, here in their tavern in Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Scialatelli, alici, pomodoro e tarallo sbriciolato", a fresh pasta anchovies, Vesuvian cherry tomatoes and crumbled taralli, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 13 JULY 2017: A girl holds her mothers' arm in the Porta Capuana market in Naples, Italy, on July 13th 2017.
    SMAS_20170327_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017:Stockfish and codfish are sold here in at Baccaleria Russo by Porta Capuana in Naples, Italy, on July 13th 2017.
    SMAS_20170327_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017: A woman walks by Pizzeria Di Matteo in Via dei Tribunali in Naples, Italy, on July 13th 2017.
    SMAS_20170326_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017: Babas are seen here at Bar Capriccio in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: The interior of "Da Agostino", a grocery store in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: The interior of "Da Agostino", a grocery store in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Piennolo tomatoes from Mount Vesuvius hang in "Da Agostino", a grocery store in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017:  Pasquale O' Nummanaro (Pasquale The Number Man) makes hand made signs used by food businesses and fruit and vegetable vendors all over Naples are seen here in his workshop in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Hand made signs by Pasquale O' Nummanaro (Pasquale The Number Man) used by food businesses and fruit and vegetable vendors all over Naples are seen here in his workshop in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tomato freselle bruschettas and bufalo mozzarella are seen here at Antonio di Paola's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tomato freselle bruschettas and bufalo mozzarella are seen here at Antonio di Paola's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017:Freselles, salami, bufalo mozzarella and tomateos are seen here at Antonio di Paolo's Freselle bakers at Porta Capuana  in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Alfredo, a baker, is seen here at Antonio Di Paolo's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Freselles are seen here at Antonio Di Paolo's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A meat vendor is seen here at the Porta Capuana market in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A view of Pasquale Esposito's kiosk by Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A family picture is seen here at the Baccaleria Russo by Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017:Stockfish and codfish are sold here in at Baccaleria Russo by Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Family pictures ares seen here at Baccaleria Russo of Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Enzo Apicella cuts a codfish at Baccaleria Russo of Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Enzo Apicella cuts a codfish at Baccaleria Russo of Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tarallis are prepared here at Tarallificio Tozzi in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tarallis are piled up here at Tarallificio Tozzi in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tarallis are piled up here at Tarallificio Tozzi in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tarallis are prepared here at Tarallificio Tozzi in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tarallis are piled up here at Tarallificio Tozzi in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tarallis are prepared here at Tarallificio Tozzi in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Carmine, a granita vendor, poses for a portrait with his cart in via dei Tribunali Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A girl waits for her granita at Carmine's granita mobile cart in via dei Tribunali Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Pizzas and fried food are sold here at Pizzeria Di Matteo in Via dei Tribunali in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Pizzas and fried food are sold here at Pizzeria Di Matteo in Via dei Tribunali in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Pizzas and fried food are sold here at Pizzeria Di Matteo in Via dei Tribunali in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A Limoncello production lab and store is seen here under the Basilica of San Paolo Maggiore (formerly the Roman temple built in the 1st centure a.D. and dedicated to Castor and Pollux), in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A Limoncello production lab and store is seen here under the Basilica of San Paolo Maggiore (formerly the Roman temple built in the 1st centure a.D. and dedicated to Castor and Pollux), in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: (From front to back) a A pistacchio caprese cake, a "Ponti Nuovi" pastry and a pistacchio pastiera are seen here at Mazz, a patisserie in via dei Tribunali in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: (From front to back) a A pistacchio caprese cake, a "Ponti Nuovi" pastry and a pistacchio pastiera are seen here at Mazz, a patisserie in via dei Tribunali in Naples, Italy, on July 13th 2017.
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  • NAPLES, ITALY - 13 JULY 2017: A waitress brings sfogliatelles to customers at "In Tabula", a cafe and lunch restaurant in Piazza Bellini in Naples, Italy, on July 13th 2017.
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  • NAPLES, ITALY - 13 JULY 2017: Customers walks out of "In Tabula", a cafe and lunch restaurant in Piazza Bellini in Naples, Italy, on July 13th 2017.
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  • NAPLES, ITALY - 13 JULY 2017: Lemons, garlic and a watermelon are seen here at "In Tabula", a cafe and lunch restaurant in Piazza Bellini in Naples, Italy, on July 13th 2017.
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  • NAPLES, ITALY - 13 JULY 2017: Specials of "In Tabula", a cafe and lunch restaurant in Piazza Bellini, are promoted on hand made signs by Pasquale O' Nummanaro (Pasquale The Number Man), in Naples, Italy, on July 13th 2017.
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  • NAPLES, ITALY - 13 JULY 2017: Espresso coffee is served here at "In Tabula", a cafe and lunch restaurant in Piazza Bellini in Naples, Italy, on July 13th 2017.
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  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
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Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
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Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
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