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20180801_CULBACK_CantinaDelGallo 43 images Created 3 Aug 2018

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  • NAPLES, ITALY - 1 AUGUST 2018: A scooter for home deliveries is parked here outside the Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A customer enters the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A car is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Alfonso cuts ciccioli,  pressed cakes of fatty pork, here in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Fried dough for montanara pizzas are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizza boxes are stacked in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizza boxes are stacked in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Panzarotti with fresh tomatoes and arugula are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Fried dough for montanara pizzas are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: The pizza oven is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A view of the interior of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: (L-R) Roberto and Luigi are seen at work as they prepare pizzas at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Roberto bakes a pizza in the oven at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizzas are baked in the pizza oven here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: (L-R) Alessandro and Roberto prepare pizzas here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Montanaras (fried pizzas with tomato sauce and mozzarella) are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Arancinas (fried rice balls) are fried here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks a pasta with potatoes and provola cheese in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pasta with potatoes and provola cheese is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A Pizza Cafona (peasant pizza,  topped with oregano, cheese tomato juice and chopped tomatoes) is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A customer has lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A car is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A view of the ceiling in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A crucifix is seen here in the makeshift temporary kitchen oft Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A fried pizza is seen here in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg