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  • BARI - 3 DECEMBER 2019: Michele Fanelli (58),  a protector of the local dialect who offers classes in orecchiette making, poses for a portrait in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5761.jpg
  • BARI - 3 DECEMBER 2019: A view of the historical center of  Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5670.jpg
  • BARI - 3 DECEMBER 2019: A view of the historical center of  Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5660.jpg
  • BARI - 3 DECEMBER 2019: Maurizio Triggiani (51), a lecturer of medieval art history at the university of Bari, poses for a portrait n Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5612.jpg
  • BARI - 3 DECEMBER 2019: A waiter is seen here before stepping out of the kitchen of the Osteria delle Travi, which serves orecchiette sourced from an elderly woman, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5566.jpg
  • BARI - 3 DECEMBER 2019: The entrance of the Osteria delle Travi, which serves orecchiette sourced from an elderly woman, is seen here in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5552.jpg
  • BARI - 3 DECEMBER 2019: The orecchiette made by Nunzia Caputo (61) are seen here on the mesh screen of a wooden tray outisde her home in via dell'Arco Basso in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5218.jpg
  • BARI - 3 DECEMBER 2019: (L-R) Nunzia Caputo (61) and her mother Franca Fiore (88) are seen here preparing orecchiete in their apartment in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5159.jpg
  • BARI - 3 DECEMBER 2019: (L-R) Nunzia Caputo (61) prepares orecchiete in her apartment in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5039.jpg
  • BARI - 3 DECEMBER 2019: Nunzia Caputo (61, center) moves the wooden tray containing home-made orecchiete at her doorstep as she serves a customer (left) in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4788.jpg
  • BARI - 3 DECEMBER 2019: Angela Lastella (64), a pasta maker, is seen here inside her home in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4778.jpg
  • BARI - 3 DECEMBER 2019: Angela Lastella (64) is seen here at her doorstep where she sells orecchiette and other types of home-made pasta, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4685.jpg
  • BARI - 3 DECEMBER 2019: (L-R) Angella Lastella (64), a pasta maker, and Michele Fanelli (58),  a protector of the local dialect who offers classes in orecchiette making, are seen here together at Mrs Lastella's doorstep in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4667.jpg
  • BARI - 3 DECEMBER 2019: Angela Lastella (64) is seen here at her doorstep where she sells orecchiette (right) and taralli (left) in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4645.jpg
  • BARI - 3 DECEMBER 2019: Angela Lastella (64, left) is seen here together with a local guide (2nd from left) and nursery school children on a field trip to the pasta street in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4534.jpg
  • BARI - 3 DECEMBER 2019: A pigeon is seen here standing on a wooden tray containing home-made orecchiette for sale in via dell'Arco Basso in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4434.jpg
  • BARI - 3 DECEMBER 2019: The orecchiette made by Angela Lastella (64) are seen here on the mesh screen of a wooden tray outisde her home in via dell'Arco Basso in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4365.jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with soffritto are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of fried anchovies is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A Neapolitan pastiera is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Maria Rosaria Artigiano, owner of  Ntretella, a pizzeria in the Spanish quarters in Naples, is seen here at work on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Customers are seen here sitting at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Jars of cherries in alcohol are seen here at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A waitress waits for the pizzaiolo (pizza maker) to take out the pizzas from the oven at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) puts a pizza in the oven at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizza is baked in a wood oven at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares a pizza at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares a pizza at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Statues of the Nativity scene with Saint Janarius are seen here on the cold-cut counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples.
    SMAS_20190104_CULBACK_Janarius_DSCF7...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: The cold-cut counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples.
    SMAS_20190104_CULBACK_Janarius_DSCF7...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Francesco Andoli, founder and owner of Janarius, a restaurant in Naples, poses for a portrait in front of the cold-cut counter of the restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_49...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: The Janarius dessert, with Avola almonds, Bronte pistacchios and a heart of Vesuvius apricot, is seen here with a glass of  Passito from Siracusa (Sicily) are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_49...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Seafood linguinis are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_48...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Customers have lunch at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_47...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Sea Genovese Paccheri are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_45...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: A Lego alike sculpture of Saint Janarius, the patron saint of Naples, is seen here among wine bottles at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_44...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Pecorino cheese is cut here at the cold-cut counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_43...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: A bust of Saint Janarius is seen here above the cold-cut counter at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_41...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Magnets of Saint Janarius and Naples are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_41...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: Customers have lunch while the 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: 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: 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 have lunch 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 - 17 FEBRUARY 2018: Customers wait for their turn here at the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: at the Friggitoria Vomeria, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: Customers walk out of the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: Luigi prepares crocchè (smashed potatoes to be fried) in the lab of the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: Luigi prepares crocchè (smashed potatoes to be fried) in the lab of the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: Filomena Acunzo adds arancini (fried rice balls) at the counter of the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: A graffa (sweet fried dought) is cut in half for a customer here at the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 17 FEBRUARY 2018: Fried crocchè (smashed potatoes) are fried here at the Friggitoria Vomero, a historical fried-food shop in Naples, Italy, on February 17th 2018.<br />
<br />
The fried-food shop Friggitoria Vomero was founded by Raffaele Acunzo in 1938 in the Vomero district of Naples. It is ran today his children Patrizio, Filomena and Antonio Acunzo.
    CIPG_20180217_CULBACK_FriggitoriaVom...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    SMAS_20170916_CULBACK_Sorbillo_DSF15...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    SMAS_20170916_CULBACK_Sorbillo_DSF13...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    SMAS_20170916_CULBACK_Sorbillo_DSF13...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_64...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_64...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_64...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_63...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_60...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_59...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_58...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_56...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    SMAS_20170916_CULBACK_Sorbillo_DSF15...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    SMAS_20170916_CULBACK_Sorbillo_DSF13...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_64...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_63...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_62...jpg
  • NAPLES, ITALY - 16 SEPTEMBER 2017: at Pizzeria Sorbillo in Naples, Italy, on September 16th 2017.
    CIPG_20170915_CULBACK_Sorbillo_M3_62...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_046...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_042...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_038...jpg
  • BARI - 3 DECEMBER 2019: A view of the touristic port of Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5680.jpg
  • BARI - 3 DECEMBER 2019: Customers have orecchiette at the Osteria delle Travi, which serves orecchiette sourced from an elderly woman, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5587.jpg
  • BARI - 3 DECEMBER 2019: A man walks by the Basilica of Saint Nicholas (left) in the historical center of Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5449.jpg
  • BARI - 3 DECEMBER 2019: Customers are seen here purchasing home-made products from a pasta maker in via dell'Arco Basso, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5358.jpg
  • BARI - 3 DECEMBER 2019: Vittoria (82), a pasta maker, is seen her selling her home-made orecchiette at her doorstep in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5316.jpg
  • BARI - 3 DECEMBER 2019: (L-R) Nunzia Caputo (61) and her mother Franca Fiore (88) are seen here preparing orecchiete in their apartment in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5152.jpg
  • BARI - 3 DECEMBER 2019: Orecchiette made by Nunzia Caputo (61) are seen here on her kitchen table in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_5026.jpg
  • BARI - 3 DECEMBER 2019: (L-R) Nunzia Caputo (61) and her mother Franca Fiore (88) are seen here preparing orecchiete in their apartment in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4898.jpg
  • BARI - 3 DECEMBER 2019: Angela Lastella (64), a pasta maker, is seen here inside her home in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4767.jpg
  • BARI - 3 DECEMBER 2019: (Clockwise, from top left) Orecchiette, cavatelli and orecchioni made by Angela Lastella (64) are seen here on the mesh screen of a wooden tray outside her home in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4661.jpg
  • BARI - 3 DECEMBER 2019: Home-products, such as orecchiette, taralli crackers and sun-dried tomatoes, are sold in front of a pasta maker's home in via dell'Arco Basso, the street where orecchiete makers sell their products, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4605.jpg
  • BARI - 3 DECEMBER 2019: Home-products, such as orecchiette, taralli crackers and sun-dried tomatoes, are sold in front of a pasta maker's home in via dell'Arco Basso, the street where orecchiete makers sell their products, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4576.jpg
  • BARI - 3 DECEMBER 2019: A pasta maker is seen here at her doorstep in via dell'Arco Basso, the street where orecchiete makers sell their products, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4568.jpg
  • BARI - 3 DECEMBER 2019: Angela Lastella (64, left) places her home-made orecchette outside her home in via dell'Arco Basso, the street where orecchiete makers sell their products, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4441.jpg
  • BARI - 3 DECEMBER 2019: A pigeon is seen here standing on a wooden tray containing home-made orecchiette for sale in via dell'Arco Basso in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4438.jpg
  • BARI - 3 DECEMBER 2019: Angela Lastella (64, left) places her home-made orecchiette outside her home in via dell'Arco Basso, the street where orecchiete makers sell their products, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4358.jpg
  • BARI - 3 DECEMBER 2019: A man rides his bicycle in via dell'Arco Basso, the street where orecchiette pasta makers sell their home-made products, in Bari, Italy, on December 3rd 2019.<br />
<br />
The orecchiette are Bari's trademark ear-shaped pasta.<br />
<br />
According to the mayor’s office, in mid October police inspectors busted a local restaurant for serving untraceable orecchiette, a violation of Italian and European Union regulations that require food in restaurants to be clearly sourced. The police fined the restaurateur and forced him to trash three kilos of pasta.<br />
The suspected orecchiette suppliers are permitted to sell small plastic baggies of pasta for personal use, but are not licensed to deal large, unlabeled shipments to restaurants. The fear in a city where many families have their go-to pasta lady, is that Italy’s zeal for regulations, however often ignored, risk shutting down a source of local pride that is one of Bari’s biggest tourist attractions.
    CIPG_20191203_NYT_Bari_M3_4354.jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: The interior of Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A large counter of side dishes is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of octopus salad is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of peppers is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
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