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  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (right, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019:  Baccalà is seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: A waiter serves spaghetti with clams at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019:  Fried meatballs are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Boiled broccolis are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) fries meatballs in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: (R-L) Vittorio Correale (74) and his helper Antonio Ziccardi are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Stocksfish with olives are seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: A blackboard saying "Danger!! The meatballs of this place can provoke a sindrome of nostalgia and addiction" is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Pasta with beans is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Lentil soup is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (left, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Meatballs are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: The menu is written on a blackboard at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares Gnocchi alla Sorrentina at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Spaghetti  with clams are seen here at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (center) is seen here with customers at the entrance of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is  seen here working in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares meatballs in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (center) and Vittorio Correale (74, left) are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi, Vittorio's helper, is  seen here cutting parsley in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares spaghetti with clams at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Zucchini Scapece are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) fries meatballs in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares spaghetti with clams at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • PALERMO - 21 NOVEMBRE 2019: Uno studente taglia del pesce spada nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Uno studente taglia del pesce spada nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Uno studente taglia del pesce spada nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Uno studente taglia del pesce spada nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • PALERMO - 21 NOVEMBRE 2019: Degli studenti preparano la cena per un ricevimento nel laboratorio di cucina dell'Istituto Professionale di. Stateo per i Servizi di Enogastronomia e l'Ospitalità Alberghiera (I.P.S.S.E.O.A.) "Pietro Piazza" di Palermo il 22 novembre 2019.<br />
<br />
La Corte di Cassazione ha stabilito che il dirigente scolastico è ritenuto garante della sicurezza di studenti e personale lavorativo e che può, pertanto, andare incontro a una condanna penale nel caso di infortunio di una persona allinterno dell'istituto.<br />
<br />
Da questo punto di vista Vito Pecoraro, dirigente scolastico dell'Istituto Alberghiero "Pietro Piazza" di Palermo, può essere considerato il preside più "stressato" d'Italia: il suo istituto conta più di 2900 alunni e 300 dipendenti scolastici.
    CIPG_20191121_SETTE-Alberghiero-Pale...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here behind the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: Chefs are seen here at work in the kitchen of Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: "Polpott", a a meatball stuffed with ragù sauce, is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...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 - 12 SEPTEMBER 2018: (R-L) Giusy Aiese, her father Gaetano and a customer are seen here at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Painted tiles with a panoramic view of Naples is seen here at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Antonio (68) is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60, center) is seen here behind the delicatessen counter chatting with customers at  Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Artwork inspired to Saint Janarius, the patron saint of Naples, is seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples. Saint Janarius is the patron saint of Naples.
    SMAS_20190104_CULBACK_Janarius_DSCF7...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: The Janarius dessert, with Avola almonds, Bronte pistacchios and a heart of Vesuvius apricot, is seen here with a glass of  Passito from Siracusa (Sicily) are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_49...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Seafood linguinis are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_48...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Sea Genovese Paccheri are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_45...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Artwork inspired to Saint Janarius, the patron saint of Naples, is seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples. Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_45...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: A Lego alike sculpture of Saint Janarius, the patron saint of Naples, is seen here among wine bottles at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_44...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Artwork inspired to Saint Janarius, the patron saint of Naples, is seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples. Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_44...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Pecorino cheese is cut here at the cold-cut counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_44...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: A zucchini frittata is seen here at the street food counter of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_42...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: A bust of Saint Janarius is seen here above the cold-cut counter at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius. Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_41...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: The interior of Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.<br />
<br />
Saint Janarius is the patron saint of Naples.
    CIPG_20190104_CULBACK_Janarius_M3_41...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The chef is seen here at work in the kitchen of Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    SMAS_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: A photograph of soccer player Diego Armano Maradona is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: Interior decoration at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The interior decoration at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: A legume soup and fried potatoe crocchès are seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: A chef prepares the "Cuzzatiello", the typical Neapolitan ragù meat recipe served in bread, here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: Customers have lunch at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...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: 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: 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 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 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
  • NAPLES, ITALY - 12 SEPTEMBER 2018: (R-L) Gaetano Aiese and his daughter Giusy, co-owners of the Taverna del Buongustaio, are seen here in the kitchen of the tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: The entrance of the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Fried polpette and polpettone (meetballs) are seen here at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Giusy Aiese pours Sicilian Pasta in a dish at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela cuts quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Vincenzo Sgambati is seen here behind quaresimale cookies made here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Quaresimale cookies are seen here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
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