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  • 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, 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, 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) 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
    CLO013.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. 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, 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 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, 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
  • 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, 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
  • 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
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_15.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_14.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_13.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_12.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_11.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_10.jpg
  • 24 January, 2009. New York NY. Minnesota Vikings fan poses for photographer in front a New Orleans Saints banner. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_09.jpg
  • 24 January, 2009. New York NY. New Orleans Saints Fan poses for photographer behind Vikings purple and yellow stripes. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_08.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_07.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_06.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_05.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_04.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_03.jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_02.jpg
  • NAPLES, ITALY - 30 JUNE 2023: A detail of the frittata di pasta (A Neapolitan style pasta omelette) before it fries, in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • 24 January, 2009. New York NY. New Orleans Saints and Minnesota Vikings fans watch the football game at Bar None in the East Village. Bar None is a bar for both Saints and Vikings fans.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    barnone_01.jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane poses for a portrait at the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: The frittata di pasta (A Neapolitan style pasta omelette), cooked by Chef Gianluca Pisacane, at the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: The frittata di pasta (A Neapolitan style pasta omelette), cooked by Chef Gianluca Pisacane, is served to a customer from the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: The frittata di pasta (A Neapolitan style pasta omelette), cooked by Chef Gianluca Pisacane, is seen here in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: The frittata di pasta (A Neapolitan style pasta omelette), cooked by Chef Gianluca Pisacane, is seen here in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: The frittata di pasta (A Neapolitan style pasta omelette), cooked by Chef Gianluca Pisacane, is seen here in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane at the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane at the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: A detail of the frittata di pasta (A Neapolitan style pasta omelette) before it fries, in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane is seen here in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane poses for a portrait at the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane poses for a portrait at the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane is seen here in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane is seen here in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: Chef Gianluca Pisacane prepares a frittata di pasta (A Neapolitan style pasta omelette) in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • NAPLES, ITALY - 30 JUNE 2023: The ingredients for a Frittata di pasta (A Neapolitan style pasta omelette) are seen here in the kitchen of the Seafront Pasta Bar in Naples, Italy, on June 30th 2023.<br />
<br />
Chef Gianluca Pisacane is one of the protagonists at Seafront Pastabar Di Martino, a restaurant in Naples that focuses exclusively on pasta. The establishment is a pasta bar with an open kitchen, offering original and well-executed pasta dishes, including standout options like "candele mantecate al ragù di tracchie" (candles with a creamy pork sauce) and "spaghettoni alla carbonara" (large spaghetti with a carbonara sauce). The Seadron Pastabar is a true playground for pasta enthusiasts.
    CIPG_20230630_CULBACK-Frittata_A7IV-...jpg
  • New York, Feb 28th 2008. Paris Commune bar, west village.  Julia Allison at her arrival at the Paris Commune Bar in the west village. On the left is Meahan Alagna, Jullia's assistant. On the right (with the camera) is Nick McGlynn, blogger of randomnighout.com, thas has taken pictures all night. 27th birthday party of blogger and columnist Julia Allison (juliaallison.com) and 26th birthday of Mary Rambin, designer of Moe bags (moebags.com and stylebymaryrambin.com). The party was celebrated at the Paris Commune bar, 99 bank street in the west village, New York.<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sex_001.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, dances on the bar of The Cock Bar in the East Village. Daniel Osach is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3443.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, dances on the bar of The Cock Bar in the East Village while a gay couple kisses. Daniel Osach is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3564.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, dances on the bar of The Cock Bar in the East Village. Daniel Osach is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3425.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, dances on the bar of The Cock Bar while a customer puts a tip in Daniel's underwear. Daniel Osach is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3414.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, dances on the bar of The Cock Bar while  a customer puts a tip in Daniel's underwear. Daniel Osach is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3397.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, dances on the bar of The Cock Bar while the audience pays attention to the "Horny Reindeers", half-naked men perform who perform a burlesque show on stage. Daniel Osach is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3372.jpg
  • New York, Feb 28th 2008.  Julia Allison at the Paris Commune bar in the west village. On the right is Ux Alptraum, blogger of sex blog boinkology.com.27th birthday party of blogger and columnist Julia Allison (juliaallison.com) and 26th birthday of Mary Rambin, designer of Moe bags (moebags.com and stylebymaryrambin.com). The party was celebrated at the Paris Commune bar, 99 bank street in the west village, New York.<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sex_008.jpg
  • New York, Feb 28th 2008.  Julia Allison at the Paris Commune bar in the west village. On the right is Ux Alptraum, blogger of sex blog boinkology.com.27th birthday party of blogger and columnist Julia Allison (juliaallison.com) and 26th birthday of Mary Rambin, designer of Moe bags (moebags.com and stylebymaryrambin.com). The party was celebrated at the Paris Commune bar, 99 bank street in the west village, New York.<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080228_MG_7418.jpg
  • New York, Feb 28th 2008. Julia Allison at her birthday party at the Paris Commune bar, in the west village. On the left is her agent Jason Fox. On the right is Tionna Smalls, of talkdatish.com.  27th birthday party of blogger and columnist Julia Allison (juliaallison.com) and 26th birthday of Mary Rambin, designer of Moe bags (moebags.com and stylebymaryrambin.com). The party was celebrated at the Paris Commune bar, 99 bank street in the west village, New York.<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sex_014.jpg
  • New York, Feb 28th 2008. Julia Allison at the Paris Commune bar in the west village.  27th birthday party of blogger and columnist Julia Allison (juliaallison.com) and 26th birthday of Mary Rambin, designer of Moe bags (moebags.com and stylebymaryrambin.com). The party was celebrated at the Paris Commune bar, 99 bank street in the west village, New York.<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sex_009.jpg
  • PALERMO, ITALY - 23 June, 2012: Mayor of Palermo Leoluca Orlando, 64, drinks an espresso coffee at Bar Ruvolo in the historic center of Palermo, Italy, on June 23, 2012. Leoluca Orlando, who became mayor of Palermo for the 4th time in May 2012 after taking part in the final round against Fabrizio Ferrandelli and won the runoff with 72% of the ### PALERMO, ITALIA - 23 giugno 2012: Il sindaco di Palermo Leoluca Orlando, 64 anni, beve un caffè espresso al Bar Ruvolo nel centro storico di Palermo il 23 giugno 2012. Leoluca Orlando, è diventato sindaco per la quarta nel maggio 2012 dopo aver partecpato al ballottaggio contro il suo delfino Fabrizio Ferrandelli e dopo aver vinto con il 72% dei voti.
    CIPG_20120623_BALARM_Orlando__MG_502...jpg
  • NAPLES, ITALY - 20 JULY 2019: The chef prepares a dish of spaghetti alla Nerano here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    SMAS_20190720_CULBACK-Cisterna_DSCF4...jpg
  • NAPLES, ITALY - 20 JULY 2019: Interior view of Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: Interior view of Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    SMAS_20190720_CULBACK-Cisterna_DSCF4...jpg
  • NAPLES, ITALY - 20 JULY 2019: Customers have an aperitivo at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    SMAS_20190720_CULBACK-Cisterna_DSCF4...jpg
  • NAPLES, ITALY - 20 JULY 2019: A chef prepares a Fresella with tuna, corn and olives here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: A barista serves an aperitivo to customers here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    SMAS_20190720_CULBACK-Cisterna_DSCF4...jpg
  • NAPLES, ITALY - 20 JULY 2019: Interior view of Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    SMAS_20190720_CULBACK-Cisterna_DSCF4...jpg
  • NAPLES, ITALY - 20 JULY 2019: Customers have lunch here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: A fresella with tuna, corn and olives is seen here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: A customer has spaghetti alla Nerano are seen here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: A customer has spaghetti alla Nerano are seen here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: Customers have an aperitivo at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: Breakfast at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: Breafkast is served here at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: A barista prepares a coffee at Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: Interior view of Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 20 JULY 2019: Interior view of Cisterna Cafe & Bistrot, a cafe in Naples, Italy, on July 20th 2019.<br />
<br />
In 2016 a group of entrepreneurs decided it was time Naples had a bar where people could indulge in a lazy morning breakfast, a slow midday meal or a long afternoon tea – a place where the chairs are comfortable, the tables are an inviting wood and you are encouraged to stay and make your phone calls, write your papers and chat with friends. A bistro that encourages an indulgence in idleness, sitting between old radios and vintage chandeliers in a space where design and food are both thoughtful and high quality.<br />
<br />
Cisterna Cafè & Bistro was born inside the shell of an old building on Via Cisterna dell’Olio. The road – and the bar – is so called because of the four very large cisterns that once stood here, used to preserve the olive oil that arrived in Naples from all over.<br />
<br />
The Neapolitan Salvatore and Attanasia, who is of Greek origins, are the two friendly baristas-cum-bartenders who welcome customers each morning. “Here, we have clients who come to have breakfast and then they stay all morning working,” says Salvatore.
    CIPG_20190720_CULBACK-Cisterna__M3_2...jpg
  • NAPLES, ITALY - 12 DECEMBER 2014: Pino De Stasio, owner of cafè Bar Settebello, operates the cash register in his cafè in Naples, Italy, on December 12th 2014. Bar Settebello is part of the "Rete del Caffè Sospeso" (Suspended Coffee Network).<br />
<br />
A caffè sospeso,or suspended coffee, is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free.
    CIPG_20141212_INYT_SuspendedCoffee__...jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, exits The Cock Bar in East Village after his performance as a Go-Go dancer. Daniel is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3620.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, is here at The Cock Bar ready to perform as a Go-Go dancer. Daniel is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3369.jpg
  • 11 December, 2008. New York, NY. A poster at the entrance of The Cock Bar in the East Village announces the event of the night: Super Slurp, a burlesque show featuring the "Horny Reindeer Strippers" (which Go-Go dancer Danie Osach is not part of) organized by dragqueen Linda Simpson. Daniel Alexander Osach (or Dan Alex), 24, is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3307.jpg
  • 11 December, 2008. New York, NY. Daniel Alexander Osach (or Dan Alex), 24, looks through the entrance window of The Cock Bar in the East Village, waiting to get in and where he will perform as a Go-Go dancer. Daniel Alexander Osach (or Dan Alex), 24, is a gay Go-Go dancer who grew up in New Haven, CT, and moved to New York a year ago. During the day he works for Christopher Hyland, Inc., a high-end fabrics purveyor. At night, he works as a Go-Go dancer in gay and women clubs around New York City. "My life is work, gym, dance and sleep", Daniela says. Dan has a bachelor in English and majored in Poetry and Economics. After graduation in 2006 he worked as a store manager in a mall for 4 months in Connecticut. Tired and depressed of his job, he went to Florida to relax and then came to New York a year ago. He usually dances at "The Cock", a  East Village gay bar. "The Cock is not an institution. It's a landmark" Daniel says. Daniel aspires to become maybe a teacher or to work for a travel magazine. "What I would really love to do is to live my life laying down at the beach and reading poetry"<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
    GCipriano_20081211_GOGO_MG_3241.jpg
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