Gianni Cipriano Photography | Archive

  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area
  • About
  • Contact
  • PORTFOLIO
  • Facebook
  • Twitter
x

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
Next
113 images found
twitterlinkedinfacebook

Loading ()...

  • 30 October, 2008. New York, NY. Cindy Worley goes up the stair that lead from the root cellar to the kitchen, holding fresh food she stored. She is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_018.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here with her in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_032.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_012.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_010.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks towards the door that leads to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_003.jpg
  • 30 October, 2008. New York, NY. Cindy Worley picks a can of lemon peach preserve in the root cellar she is setting  in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_031.jpg
  • 30 October, 2008. New York, NY. (L-R) Potatoes, butternut squashes, acorn squashes, onions and cabbages are momentarily stored in baskets in the ground floor of Cindy Worley's Harlem brownstone, waiting for her to finish setting up the root cellar.Cindy Worley is setting up a root cellar in her Harlem brownstone. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_028.jpg
  • 30 October, 2008. New York, NY. Cabbages and onions are stored here in a baskets in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_026.jpg
  • 30 October, 2008. New York, NY. This is the root cellar Cindy Worley is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_023.jpg
  • 30 October, 2008. New York, NY. Cindy Worley pretends (posing for photographer) to cut a cabbage she would then cook and store in cans. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_021.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_016.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_015.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_011.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_009.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a cabbage in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_006.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a cabbage in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_005.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in her Harlem brownstone, where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_002.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_034.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_033.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in the root cellar she is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_030.jpg
  • 30 October, 2008. New York, NY. Various types of sauces such as tomato sauce and apple sauce are stored in glass can here in the root cellar Cindy Worley is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_029.jpg
  • 30 October, 2008. New York, NY. Onions are stored here in a baskets in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_027.jpg
  • 30 October, 2008. New York, NY. Potatoes are stored here in a basket in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_025.jpg
  • 30 October, 2008. New York, NY. Potatoes are stored here in a basket in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_024.jpg
  • 30 October, 2008. New York, NY. A cabbage and an acor squash are here in the Cindy Worley's kitchen. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_022.jpg
  • 30 October, 2008. New York, NY. Cindy Worley's cat is here behind the door that leads to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_020.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in the kitchen where she cooks the fresh food. She then stores the sauces in cans she preserves in the root cellar she is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_017.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in root cellar in her Harlem brownstone, next to the baskets of fresh food she stores. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_008.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a butternut squash in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_007.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks down the stairs that lead to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_004.jpg
  • 30 October, 2008. New York, NY. The entrance of Cindy Worley's brownstone in Harlem, NY., where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_001.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in her Harlem brownstone, where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_035.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_014.jpg
  • 30 October, 2008. New York, NY. Cindy Worley pretends (posing for photographer) to cut a cabbage she would then cook and store in cans. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_019.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_013.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
  • 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 - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A waiter hold an order of pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen  while talking to a customer at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A waiter fills a bottle of white wine at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in her kitchen at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A customer receives a dish a fried meatballs at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers are seen here at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5489.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5444.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, checks the vineyard of San Gaetano Thiene, a district of Guagnano near Lecce where the Negramaro wine is produced, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5404.jpg
  • 12 March, 2008. Modica, Sicily, Italy. Cellar of the Historial Baroque Palazzo Marconi in the centro storico (historical center) of Modica. The building was built in 1878 and some of its baroque rooms (as well as the entrance staircase) were destroyed to create an apartment in the 1950's. It consists of two floors of 350 square meters each and of partially covered terrace of 350 square meters with a 360 degrees panoramic view. The furnished property is on sale for 500,000 euros. Palazzo Marconi is situated in via Marconi 5, near Piazza San Giovanni in the baroque town of Modica, in Southern Sicily. Modica is part of the UNIESCO Heritage Sites in Italy, and despite the earthquakes in 1613 and 1693, the city has maintained some of the most beautiful architectures in Sicily, in the Sicilian Baroque style. <br />
<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
    CIPG_20090129_mkII_NYT_SICILY_MG_763...jpg
  • 25 June 2012. Palermo, Italy. Carabinieri officer Giuseppe Montesardo enters the cellar in the villa of Cosa Nostra boss Salvatore Riina in Palermo, Italy. Cosa Nostra's boss Salvatore Riina's villa in via Bernini, Palermo, was confiscated after his arrest on January 15, 1993 and will host a Caraninieri station. Salvatore Riina lived in the villa during the last years of his absconding ### 25 giugno 2012. Palermo, Italia. L'appuntato scelto Giuseppe Montesardo scende le scale della cantina della villa del boss di Cosa Nostra Salvatore Riina. La villa del boss di Cosa Nostra Salvatore Riina in via Bernini è stata confiscata dopo il suo arresto il 15 gennaio 1993, e ospiterà una stazione dei carabinieri nel 2013. Salvatore Riina ha vissuto nella villa durante gli ultimi anni della sua latitanza.
    OnOff_CIG_2012_06_VillaRiina_D-027.jpg
  • CERVETERI, ITALY - 14 JULY 2022: A display cases containing all the artifacts found in the cellar of looted artifacts dealer Giacomo De Medici in Switzerland, and now part of the an exhibit of repatriated artifacts, is seen here at the Case Grifoni, a civic museum in Cerveteri, once an Etruscan stronghold known as Caere, some 25 kilometers north of Rome, Italy, on July 14th 2022.<br />
<br />
Arguably Italy’s biggest prize in the war against looting antiquities, is a sixth-century B.C.E. red-figure krater, had been looted in 1971 from a Cerveteri tomb and sold a year later to the Metropolitan Museum of Art for $1 million, an unprecedented sum at that time. The Met relinquished the krater in 2006, and after a stint at the Villa Giulia, it is now a permanent addition to Cerveteri’s archaeological museum, along with a kylix or drinking cup also by Euphronius that the Getty Museum returned to Italy in 1999 after evidence emerged of its murky provenance.<br />
<br />
Rescued art is a broad term, it turns out, showcasing a myriad of ways in which artworks can be salvaged, from recovering artworks from the rubble of earthquakes and other national disasters, fishing for ancient shipwrecks in the Mediterranean, or restoring fragile masterpieces at the hands of Italy’s expert restorers.
    CIPG_20220714_NYT-Repatriation_A7IV-...jpg
  • POZZUOLI, ITALY - 9 OCTOBER 2019: The cellar of Cantine dell'Averno, a winery and agriturismo on Lake Averno, is seen here in Pozzuoli, Italy, on October 9th 2019.<br />
<br />
The lake of Averno in Pozzuoli is one of the five lakes of the Phlegraean area. It was formed 4000 years ago in one of the craters of the many extinct volcanoes of which this marvelous territory to the north of Naples is scattered.<br />
<br />
Le Cantine dell’Averno is a winery and agriturismo right inside the crater of the volcano, with the vineyards surrounding the Greek temple of Apollo. The historic Mirabella Vineyard covers an area of four hectares, where vines are cultivated on terraces, to make the most of the natural inclination of the volcano. The wines produced here are the Falanghina (white) and the Piedirosso (red).
    CIPG_20191009_CULBACK_CantineAverno_...jpg
  • POZZUOLI, ITALY - 9 OCTOBER 2019: The cellar of Cantine dell'Averno, a winery and agriturismo on Lake Averno, is seen here in Pozzuoli, Italy, on October 9th 2019.<br />
<br />
The lake of Averno in Pozzuoli is one of the five lakes of the Phlegraean area. It was formed 4000 years ago in one of the craters of the many extinct volcanoes of which this marvelous territory to the north of Naples is scattered.<br />
<br />
Le Cantine dell’Averno is a winery and agriturismo right inside the crater of the volcano, with the vineyards surrounding the Greek temple of Apollo. The historic Mirabella Vineyard covers an area of four hectares, where vines are cultivated on terraces, to make the most of the natural inclination of the volcano. The wines produced here are the Falanghina (white) and the Piedirosso (red).
    CIPG_20191009_CULBACK_CantineAverno_...jpg
  • GARGNANO, ITALY - 19 APRIL 2018: Home-made cheeses are seen here in a cellar at Bignotti, a deli that sells a vast of local products and take-away meals,  in Gargnano, Italy, on April 19th 2018.<br />
<br />
Lake Garda is the largest lake in Italy. It is a popular holiday location located in northern Italy, about halfway between Brescia and Verona, and between Venice and Milan on the edge of the Dolomites. The lake and its shoreline are divided between the provinces of Verona (to the south-east), Brescia (south-west), and Trentino (north).
    CIPG_20180419_GOURM-TRAV_LakeGarda_M...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Giulia Malinconico, daughter of owner Marianna Sorrentino and granddaughter of the founders, serves pennette with Genovese sauce at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A dish of pennette with Genovese is seen here at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino gives a dish of pennette with Genovese sauce to the waiter at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino calls the waiter to serve a dish of pennette with Genovese sauce at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A photograph of soccer player Diego Armando Maradona with the deceased Mario Malinconico, owner of the Trattoria Malinconico and son of the the founders, is seen here in the trattoria in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico, a popular restaurant in the Vomer district of Naples, was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Giulia Malinconico, daughter of owner Marianna Sorrentino and granddaughter of the founders, serves pennette with Genovese sauce and a fried veal cutlet at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A man walks by the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Waiter Nando De Fortis Nadi serves pennette with Genovese sauce to a customer at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino cooks the Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Cooked side dishes such as peppers, fried meat balls and fried egglplants ready to be served or to-go are seen here at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Camarda of the wine house Feudi di San Guaganano, where the wine "Le Camarde" is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5520.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Camarda of the wine house Feudi di San Guaganano, where the wine "Le Camarde" is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5502.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5478.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5472.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5446.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5440.jpg
Next