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  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_016.jpg
  • 2 October, 2008. New York, NY. The Wild Edibles fish stand at the Grand Central Market displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_015.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_005.jpg
  • 2 October, 2008. New York, NY.  Steve Schafel, director of retail operations, serves a customer at The Wild Edibles. The Wild Edibles fish stand at the Grand Central Market displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_004.jpg
  • 2 October, 2008. New York, NY. A Country of Origin Label (COOL) for swordfish is here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_003.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_019.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_018.jpg
  • 2 October, 2008. New York, NY. Steve Schafel, director of retail operations, is here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_017.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_014.jpg
  • 2 October, 2008. New York, NY. The Wild Edibles fish stand at the Grand Central Market displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_013.jpg
  • 2 October, 2008. New York, NY. Customers are here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_012.jpg
  • 2 October, 2008. New York, NY. Customers are here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_011.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_010.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_009.jpg
  • 2 October, 2008. New York, NY. Customers are here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_007.jpg
  • 2 October, 2008. New York, NY. A customer is here at The Wild Edibles fish stand at the Grand Central Market, which displays its fresh products with Country of Origin Labels (COOL). The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_006.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_002.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_001.jpg
  • 2 October, 2008. New York, NY. Country of Origin Labels (COOL) are here on display at The Wild Edibles fish stand at the Grand Central Market. The signs and symbols on the labels also indicate the sustainability of the seafood. Wild Edibles came up with the idea 2 years ago and implemented it last year, though the COOL is not mandatory for them, since the total amount of their invoicing does not require it. "We do it because this way people are more aware of where the food they purchase comes from", says Steve Schafel, director of retail operations. "We do it as a service for our customers".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Fish_008.jpg
  • ROME, ITALY - 27 AUGUST 2016: The kiosk "Il Tempio della Grattachecca", which serves grattacheccas, is seen here in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Jars with syrups used for grattacheccas are seen here behind the counter of "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A black cherry and orange grattachecca is served here at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori pours crushed ice into a glass as she prepares a grattachecca at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Paolo Santori crushes ice with a mechanical ice crusher at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A photograph of Giovanni Crescenzi, the founder of the kiosk "Alla Fonte d'Oro" in 1903, is displayed here on the counter of grattachecca kiosk in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: An orange and black cherry grattachecca is served at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a black cherry and orange grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani prepares a lemon and black cherry grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani prepares a lemon grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Grattachecches are seen here on the counter while customers wait in line at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani serves a black cerry grattacheccaa at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani prepares a black cerry grattacheccaa at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A black cherry grattachecca is seen here on the counter of "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, before being served in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A multi-flavored flavored grattachecca (orange, mint, black cherry) is seen here on the counter of "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, before being served in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A multi-flavored flavored grattachecca (orange, mint, black cherry) is seen here on the counter of "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, before being served in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Rosanna Mariani and Franca Tozzi prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A man waits for his grattachecca to be served at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Franca Tozzi (left) and Rosanna Mariani (right) prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori stands behind the counter of "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori prepares a black cherry and lemon grattachecca at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A black cherry and orange grattachecca is served here at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori serves a black cherry and orange grattachecca at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Paolo Santori crushes ice with a mechanical ice crusher at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Di Pascale serves a mint grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Di Pascale prepares a mint grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: An orange and black cherry grattachecca is served at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Di Pascale grabs a glass of crushed ice to preparare of grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a black cherry and orange grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a blach cherry grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Customers of "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, eat grattachecches just off the Tiber river in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Franca Tozzi (left) and Rosanna Mariani (right) prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Franca Tozzi pours blocks of ice in an ice crusher while Rosanna Mariani prepares a grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Franca Tozzi pours blocks of ice in an ice crusher while Rosanna Mariani serves a grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Franca Tozzi and Rosanna Mariani prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A man waits for his grattachecca to be served at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg