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  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_013.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_016.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<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
    chocolate_007.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_015.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_014.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_012.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_009.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<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
    chocolate_001.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<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
    chocolate_018.jpg
  • 24 October, 2008. New York, NY. An assortment of bon bons made by  Eric Girerd, owner of the "L'atelier du chocolat" is here displayed at the entrance of the shop. There are flavors such as herbs. salt, fruit, spices, and classic chocolates.<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
    chocolate_019.jpg
  • 24 October, 2008. New York, NY. An assortment of bon bons made by  Eric Girerd, owner of the "L'atelier du chocolat" is here displayed at the entrance of the shop. There are flavors such as herbs. salt, fruit, spices, and classic chocolates.<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
    chocolate_017.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_011.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_010.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_008.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_006.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_005.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_004.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, shows a box of bon bons to the photographer at the boutique "L'atelier du chocolat" . The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    chocolate_002.jpg
  • 24 October, 2008. New York, NY. A box of bon bons made by Eric Girerd, owner of the boutique "L'atelier du chocolat".<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
    chocolate_003.jpg
  • SANT'AGATA DE' GOTI, ITALY - 13 November 2013: Domenico Lingelli, the 33-years old owner of Bar Normanno, shows the freshly baked cake his father prepared and that they dedicate to the new mayor of New York, in Sant'Agata de' Goti, Italy, on November 13th, 2013. The sponge-cake - with white chocolate and hazelnut filling - has cocoa powder topping that spells out the mayor’s name on<br />
the cake top, with a skyline of Sant'Agata de' Goti. Sant'Agata de' Goti is the town that Bill de Blasio’s maternal grandfather, Giovanni de Blasio, left over a<br />
hundred years ago for the United States.
    CIPG_20131113_NYT_DeBlasio__M3_2110.jpg
  • SANT'AGATA DE' GOTI, ITALY - 13 November 2013: Domenico Lingelli, the 33-years old owner of Bar Normanno, shows the freshly baked cake his father prepared and that they dedicate to the new mayor of New York, in Sant'Agata de' Goti, Italy, on November 13th, 2013. The sponge-cake - with white chocolate and hazelnut filling - has cocoa powder topping that spells out the mayor’s name on<br />
the cake top, with a skyline of Sant'Agata de' Goti. Sant'Agata de' Goti is the town that Bill de Blasio’s maternal grandfather, Giovanni de Blasio, left over a<br />
hundred years ago for the United States.
    CIPG_20131113_NYT_DeBlasio__M3_2142.jpg
  • NAPLES, ITALY - 6 MARCH 2019: Tradittional fiocchi di neve, as well as pistacchio and chocolate fiocchi neve are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Pistacchio and chocolate fiocchi neve are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • 11 December, 2008. New York, NY. An assistant of Waldy Malouf serves a souffle of chocolate and smoked vanilla ice cream at the Beacon restauran. Waldy Malouf is "on stage" for a small birthday party of six people in the open kitchen of Beacon's dining room, a New York restaurant. Several restaurants offer special seatings with their celebrity chefs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081211_NYT_CHEF-beacon_M...jpg
  • SANT'AGATA DE' GOTI, ITALY - 13 November 2013: Annamaria Buro (54), co-owner of Bar Normanno, is here behind the counter in Sant'Agata de' Goti, Italy, on November 13th, 2013.   Established in<br />
1945, Bar Normanno was the first stop where Giovanni de Blasio would bring his grandson Bill, now mayor of New York, when he would come back to his hometown from the United States. He would bring Bill de Blasio to eat the house specialty: the “Normangelo,” a cream gelato<br />
with a heart of sour black cherry and sponge-cake, covered with<br />
hazelnut chocolate.Sant'Agata de' Goti is the town that Bill de Blasio’s maternal grandfather, Giovanni de Blasio, left over a<br />
hundred years ago for the United States.
    CIPG_20131113_NYT_DeBlasio__M3_2082.jpg
  • Taormina, Italy - 6 January, 2013: Typical sicilian sweets (orange frutta candita on the left, and chocolate and white torrone in the center and on the right) in Taormina, Italy, on 6 January, 2013. Located about 30 miles north of Catania on the eastern coast of Sicily, Taormina .is a gorgeous seaside town perched on a hilltop with a medieval layout; ancient .ruins; belle époque villas; and sweeping views of the glittering Ionian.Sea, the  Sicilian coastline and, on clear days, the smoking crest of Mount Etna.(about 20  miles away).
    CIPG_20130106_NYT_Taormina__MG_9730.jpg
  • MSIDA, MALTA - 7 DECEMBER 2015: Candies and chocolates are layed out here on the van of Miss Ellen's Travelling Treats, by the Universiy of Malta in Msida, Malta, on December 7th 2015.  Miss Ellen's Travelling Treats is a mobile service selling UK style sweets in jars and candy from the United States.Malta hasthe highest overweight and obesity rates in the European Union, according to a report from the World Health Organisation.
    CIPG_20151207_NYT_Malta-Obesity__M3_...jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_014.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_010.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_013.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_012.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_009.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_008.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, pick some fragola (strawberry) gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_007.jpg
  • 24 October, 2008. New York, NY. An assortment of gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<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
    gelato_006.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_004.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_003.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop. NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<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
    gelato_002.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_001.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<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
    gelato_011.jpg
  • 24 October, 2008. New York, NY. An assortment of gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<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
    gelato_005.jpg