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  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, looks outside the entrance door of the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • 4 October, 2008. Items on sale in an Ann Taylor-LOFT store on 34th street (between Broadway and Fifth ave). As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_008.jpg
  • 4 October, 2008. T-shirts on sale in an Ann Taylor-LOFT store on 34th street (between Broadway and Fifth ave). As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_007.jpg
  • 4 October, 2008.  A sale sign is here at the entrance of the Bloomingdale's department store on 59th street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_005.jpg
  • 4 October, 2008. A customer enters the Bloomingdale's department store on 59th street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_018.jpg
  • 4 October, 2008. A customer check items on sale in the Old Navy store of 34th street (between Broadway and 7th ave). As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_005.jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, speaks on the phone at the entrance of the the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, speaks on the phone at the entrance of the the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, chooses a garment for a client in the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, is here behind the counter of the Max Mara retail store she manages after applying a discount to a client in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • 4 October, 2008.  A customer exits a Banana Republic store on 34th street and Fifth ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_006.jpg
  • 4 October, 2008.  A customer check items on sale at the Bloomingdale's department store on 59th street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_002.jpg
  • 4 October, 2008.  A customer exits the Banana Republic Store located at the Grand Central Terminal. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_001.jpg
  • 4 October, 2008. A sale sign in the window of the Ann Taylor-LOFT store in Times Square.  As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_023.jpg
  • 4 October, 2008. Mother and daughter wait in front of the Gap store on 34th street (Herald Square). As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_022.jpg
  • 4 October, 2008. Customers are here in the women's department of the Gap store in Herald Square. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_021.jpg
  • 4 October, 2008. Lighting on sale in the Restoration Hardware store on 22nd street and Broadway. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_020.jpg
  • 4 October, 2008. Customer check items on sale in the Gap store of 42nd street and 3rd ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_017.jpg
  • 4 October, 2008. Customers go up the stairs of the Gap store of Times Square. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_016.jpg
  • 4 October, 2008. A sale sign in the window of the Ann Taylor-LOFT store of 42nd street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_015.jpg
  • 4 October, 2008. Customers enter the Restoration Hardware store on 22nd street and Broadway. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_012.jpg
  • 4 October, 2008. A customer exits the Banana Republic store of 34th street and 5th ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_011.jpg
  • 4 October, 2008. Sale signs in the Gap store of Herald Square. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_010.jpg
  • 4 October, 2008. Customers check items on sale in the women's department of the Gap store in Times Square. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_008.jpg
  • 4 October, 2008. A customer checks items on sale in the Bloomingdale's department store on 59th street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_007.jpg
  • 4 October, 2008. Customers check items on sale in the Ann Taylor-LOFT store in Times Square. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_004.jpg
  • 4 October, 2008. A sale sign in the window of the Banana Republic store of Grand Central Terminal. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_003.jpg
  • 4 October, 2008. A sale sign in the window of the Ann Taylor of 21st street and 5th ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_001.jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, poses for a portrait in the shop window of the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, arranges a mannequin in the shop window of the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, poses for a portrait in the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, poses for a portrait in the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • ROME, ITALY - 14 MAY 2014: Business owner Mina Giannandrea, 68, suggests a dress to a client in the Max Mara retail store she manages in Rome, Italy, on May 14th 2014. Ms. Giannandrea has owned 4 clothing store for 40 years, until last year, when she had to close two shops and fire 8 people due to high labour costs, tax hikes and big drop in domestic consumption. The shops are in two different Roman neighborhoods, and sell Max Mara garments.
    CIPG_20140514_INYT_RomeRetailer__M3_...jpg
  • 4 October, 2008.  Items on sale at the Bloomingdale's department store on 59th street and Lexingon ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_004.jpg
  • 4 October, 2008.  Items on sale at the Bloomingdale's department store on 59th street and Lexingon ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_OUT_003.jpg
  • 4 October, 2008. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_019.jpg
  • 4 October, 2008. Customers enter the gap store of 59th street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_014.jpg
  • 4 October, 2008. Customers exit the Gap store in Herald Square. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_013.jpg
  • 4 October, 2008. A customer checks items on sale in the Banana Republic store of 59th street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_009.jpg
  • 4 October, 2008. A sale sign and dummies are here in the Bloomingdale's department store on 59th street and Lexington ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_006.jpg
  • 4 October, 2008. A sale sign in the window of the Ann Taylor of 21st street and 5th ave. As the financial crisis spread last month, many retailers hit the panic button, offering more generous discounts than they did at the same time last year. But the promotions did little to convince cautious shoppers to open their wallets.<br />
<br />
©2008 Gianni Cipriano for The Wall Street Journal<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Discount_002.jpg
  • ISOLA DELLE FEMMINE, ITALY - 22 AUGUST 2014: (L-R) Chiara Utro (31) and Francesca Vannini Parenti (33) of the Addiopizzo Travel staff, work here at the headquarters in Isola delle Femmine, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo Travel is a tour operator that emerged as a branch of Addiopizzo; it is an extension of the ethical consumer strategy against  the pizzo that specifically targets the tourism field.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • ISOLA DELLE FEMMINE, ITALY - 22 AUGUST 2014: Edoardo Zaffuto (38), co-founder of Addiopizzo and Addiopizzo Travel, is here at his workstation at the Addiopizzo Travel headquarters in Isola delle Femmine, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo Travel is a tour operator that emerged as a branch of Addiopizzo; it is an extension of the ethical consumer strategy against  the pizzo that specifically targets the tourism field.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • ISOLA DELLE FEMMINE, ITALY - 22 AUGUST 2014: Edoardo Zaffuto (38), co-founder of Addiopizzo and Addiopizzo Travel, steps inside the Addiopizzo Travel headquarters in Isola delle Femmine, Italy, on August 22nd 2014.<br />
<br />
<br />
<br />
Addiopizzo Travel is a tour operator that emerged as a branch of Addiopizzo; it is an extension of the ethical consumer strategy against  the pizzo that specifically targets the tourism field.<br />
 <br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • NAPLES, ITALY - 12 DECEMBER 2014: A pizza is prepared at the Pizzeria Oliva da Concettina ai Tre Santi (where customers can offer "suspended pizzas"), in the Sanità district in Naples, Italy, on December 12th 2014.<br />
<br />
The suspended pizzas derives from the tradition of the caffè sospeso,or suspended coffee. The suspended coffee is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free. "suspended pizzas"), in the Sanità district in Naples, Italy, on December 12th 2014.<br />
<br />
The suspended pizzas derives from the tradition of the caffè sospeso,or suspended coffee. The suspended coffee is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free.
    CIPG_20141212_INYT_SuspendedCoffee__...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A banner of La Taverna a Santa Chiara is seen here by the campanile (bell tower) of the Monastery of Santa Chiara , in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A view of the kitchen stove at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A starter dish made of raw shoulder, cold cuts of Castelpoto and cheese produced by Giovanni Pucciarelli, are seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A wine supplier of La Taverna a Santa Chiara is seen here at the entrance of the tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • ISOLA DELLE FEMMINE, ITALY - 23 AUGUST 2014: The gazebo and sitting area of  Sconzajuoco, the beach managed by the Addiopizzo Committee in Isola delle Femmine, Italy, on August 23rd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140825_NEWSWEEK_AddioPizzo__M...jpg
  • NAPLES, ITALY - 12 DECEMBER 2014: Baristas prepare and serve espresso coffees at the counter of the Storico Gran Caffè Gambrinus, a cafè in Naples, Italy, on December 12th 2014. The Storico Gran Caffè Gambrinus claims to have launched the tradition of the suspended coffee in the late 19th century.<br />
<br />
<br />
A caffè sospeso,or suspended coffee, is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free.
    CIPG_20141212_INYT_SuspendedCoffee__...jpg
  • NAPLES, ITALY - 12 DECEMBER 2014:  barista serves espresso coffees  and water at Nea, a cafè  and art gallery that is part of the "Rete del Caffè Sospeso" (Suspended Coffee Network) in Naples, Italy, on December 12th 2014.<br />
<br />
A caffè sospeso,or suspended coffee, is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free.
    CIPG_20141212_INYT_SuspendedCoffee__...jpg
  • NAPLES, ITALY - 12 DECEMBER 2014: Ciro Pipolo, a 45 years old barista, serves clients at Bar Settebello, a cafè that is part of the "Rete del Caffè Sospeso" (Suspended Coffee Network) in Naples, Italy, on December 12th 2014.<br />
<br />
A caffè sospeso,or suspended coffee, is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free.
    CIPG_20141212_INYT_SuspendedCoffee__...jpg
  • NAPLES, ITALY - 12 DECEMBER 2014: Pino De Stasio, owner of cafè Bar Settebello, shows a file folder containing the receipts of suspended coffees in his cafè in Naples, Italy, on December 12th 2014.<br />
<br />
A caffè sospeso,or suspended coffee, is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free.
    CIPG_20141212_INYT_SuspendedCoffee__...jpg
  • NAPLES, ITALY - 12 DECEMBER 2014: A banner of "La rete del caffè sospeso" (The suspended coffee network) hangs inside "Caffè Svelato", a cafè in Naples, Italy, on December 12th 2014. Caffè Svelato is part of the "Rete del Caffè Sospeso" (Suspended Coffee Network).<br />
<br />
A caffè sospeso,or suspended coffee, is a cup of coffee paid for in advance as an anonymous act of charity. The tradition began in the working-class cafés of Naples, where someone would order a sospeso, paying the price of two coffees but receiving and consuming only one. A poor person enquiring later whether there was a sospeso available would then be served a coffee for free.
    CIPG_20141212_INYT_SuspendedCoffee__...jpg
  • 30 October, 2008. New York, NY. Cindy Worley pretends (posing for photographer) to cut a cabbage she would then cook and store in cans. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_019.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_012.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_010.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks towards the door that leads to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_003.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in her Harlem brownstone, where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_002.jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018:  banner of La Taverna a Santa Chiara hangs from its balcony here in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A passer-by walks by La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo prepares chili peppers with Vesuvian cherry tomatoes here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chili peppers with Vesuvian cherry tomatoes are cooked here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A starter dish made of raw shoulder, cold cuts of Castelpoto and cheese produced by Giovanni Pucciarelli, are seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cuts raw shoulder here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo prepares the "melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: (L-R) Nives Monda and Potito Izzo, founders of La Taverna a Santa Chiara, pose for a portrait in their tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A waiter serves customers having lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here as they cook in olive oil at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo (center) and Nives Monda (center-right), founders of La Taverna a Santa Chiara, chat with "O Professore" (The Professor"), a well-known character of the historical center, here in their tavern in Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Scialatelli, alici, pomodoro e tarallo sbriciolato", a fresh pasta anchovies, Vesuvian cherry tomatoes and crumbled taralli, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Customers have lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • ISOLA DELLE FEMMINE, ITALY - 23 AUGUST 2014: Entrance of Sconzajuoco, the beach managed by the Addiopizzo Committee in Isola delle Femmine, Italy, on August 23rd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140825_NEWSWEEK_AddioPizzo__M...jpg
  • ISOLA DELLE FEMMINE, ITALY - 23 AUGUST 2014: Entrance of Sconzajuoco, the beach managed by the Addiopizzo Committee in Isola delle Femmine, Italy, on August 23rd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140825_NEWSWEEK_AddioPizzo__M...jpg
  • ISOLA DELLE FEMMINE, ITALY - 23 AUGUST 2014: Bathers are here by the Sconzajuoco beach, managed by the Addiopizzo Committee in Isola delle Femmine, Italy, on August 23rd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140825_NEWSWEEK_AddioPizzo__M...jpg
  • ISOLA DELLE FEMMINE, ITALY - 23 AUGUST 2014: Entrance of Sconzajuoco, the beach managed by the Addiopizzo Committee in Isola delle Femmine, Italy, on August 23rd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140825_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: Addiopizzo stickers are here at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: Addiopizzo stickers are here at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: Edoardo Zaffuto (38), co-founder of Addiopizzo and Addiopizzo Travel, sits in the meeting room of the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: The bulletin board here at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: The meeting room of the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: An Addiopizzo t-shirt hangs on a wall of tearsheets of news related to the pizzo phenomenon, here at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: An Addiopizzo t-shirt hangs on a wall of tearsheets of news related to the pizzo phenomenon, here at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: Addiopizzo t-shirts hang on a wall of tearsheets of news related to the pizzo phenomenon, here at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: The conference room at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: "The people who pay the pizzo are a people without dignity", the phrase that appeared  is written here at the headquarters of the Addiopizzo in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
  • PALERMO, ITALY - 22 AUGUST 2014: A reading corner at the Addiopizzo headquarters in Palermo, Italy, on August 22nd 2014.<br />
<br />
Addiopizzo (English: "Goodbye Pizzo") is a grassroots movement  founded in Palermo in 2001 whose goal is to establish to build a community of businesses and consumers who refuse to pay the "pizzo", the Mafia extortion money.
    CIPG_20140822_NEWSWEEK_AddioPizzo__M...jpg
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