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  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • BACOLI, ITALY - 27 NOVEMBER 2021: The Sibilla Winery in Naples, Italy, on November 27th 2021.<br />
<br />
La Sibilla winery and vineyards spread out around in fertile heart of the Phlegraean Fields, a now-dormant volcanic region just outside of Naples. The land includes the archeological park of Baiae and the nearby Roman aqueduct’s ancient cisterns, which are now home to La Sibilla’s wine cellar.<br />
<br />
Five generations of winemakers are linked by this land, passed down from father to son since the early 1800s<br />
<br />
La Sibilla produces an average of 70,000 bottles a year, of which only 10 percent remain in the province of Naples. The rest of the winery’s production is exported, mostly to the United States where it has a distributor on each coast. <br />
<br />
“Managing a vineyard that is 200 years old means thinking now for future generations” says Luigi. “Ours is a heroic agriculture: low mechanization, absolutely natural wines, without any addition of chemicals. It’s all done in the family, from the earth to the bottle. To make a true, natural wine, the process starts from the earth and then continues in the cellar.”
    SMAS_20211127_CULBACK_Cantina-Sibill...jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8082.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8147.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8132.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_8039.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7977.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7968.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7935.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7923.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40, Creator and founder of the CLO wine bar) tests the interactive wine database projected on the bar of the shop. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO014.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO012.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine  at the CLO wine bar. (L-R) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Brian Smith (34, Manager), Scott Brenner (41, General Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO010.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine at the CLO wine bar. (R-L) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Scott Brenner (41, General Manager), Brian Smith (34, Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO009.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, holds a glass of red wine at his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO008.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is at athe bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO003.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8182.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8179.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8153.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8134.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8066.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_8025.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_8017.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7954.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7949.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7940.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7893.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO013.jpg
  • 9 July, 2008. New York, NY. Bottles of wine and champagne are displayed at the CLO wine bar. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO011.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO006.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO005.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO004.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, in front of the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO002.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in front of his shop at the Time Warner Center, where bottles, carafes and wine glasses are displayed. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO001.jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Jars of cherries in alcohol are seen here at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • GRASSANO, ITALY - 24 JULY 2014: Carmine Donnola, a former alcoholic who has dedicated a poem to Mayor of New York Bill de Blasio, poses for a portrait in Grassano, Mr De Blasio's ancestral home town in Italy, on July 24th 2014. "I decided to dedicate a poem to de Blasio since I know his father was a alcoholic and I know what it means".<br />
<br />
New York City Mayor Bill de Blasio arrived in Italy with his family Sunday morning for an 8-day summer vacation that includes meetings with government officials and sightseeing in his ancestral homeland.
    CIPG_20140724_NYT_DeBlasio__M3_2115.jpg