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  • NAPLES, ITALY - 19 OCTOBER 2020: Salvatore Cautero's  prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world, is seen here above the price list at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Goat milk cheese from Castel di Sassa, aged with walnut leaves, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Fior di latte with raw milk of Genoese Codfish from Vico Equense with anchovy from the Cantablico area, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Mussillo of raw cod filleted with tomatoes, capers and olives with extra virgin olive oil, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Salvatore Cautero (49), owner and founder of Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie, is seen here at the counter in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Mussillo of raw cod filleted with tomatoes, capers and olives with extra virgin olive oil, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Goat milk cheese from Castel di Sassa, aged with walnut leaves, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO013.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO012.jpg
  • 9 July, 2008. New York, NY. Bottles of wine and champagne are displayed at the CLO wine bar. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO011.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40, Creator and founder of the CLO wine bar) tests the interactive wine database projected on the bar of the shop. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO014.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine  at the CLO wine bar. (L-R) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Brian Smith (34, Manager), Scott Brenner (41, General Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO010.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine at the CLO wine bar. (R-L) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Scott Brenner (41, General Manager), Brian Smith (34, Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO009.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, holds a glass of red wine at his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO008.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO006.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO004.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is at athe bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO003.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, in front of the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO002.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO005.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in front of his shop at the Time Warner Center, where bottles, carafes and wine glasses are displayed. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO001.jpg