Gianni Cipriano Photography | Archive

  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area
  • About
  • Contact
  • PORTFOLIO
  • Facebook
  • Twitter
x

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
Next
542 images found
twitterlinkedinfacebook

Loading ()...

  • 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:  banner of La Taverna a Santa Chiara hangs from its balcony here in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A 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: 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: 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: Anchovies are seen here at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo prepares the "melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo (center) and Nives Monda (center-right), founders of La Taverna a Santa Chiara, chat with "O Professore" (The Professor"), a well-known character of the historical center, here in their tavern in Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Customers have lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A waiter and a wine supplier of La Taverna a Santa Chiara are seen here at the entrance of the tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A passer-by walks by La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo prepares chili peppers with Vesuvian cherry tomatoes here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chili peppers with Vesuvian cherry tomatoes are cooked here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A starter dish made of raw shoulder, cold cuts of Castelpoto and cheese produced by Giovanni Pucciarelli, are seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cuts raw shoulder here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A wine supplier of La Taverna a Santa Chiara is seen here at the entrance of the tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo prepares the "melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: (L-R) Nives Monda and Potito Izzo, founders of La Taverna a Santa Chiara, pose for a portrait in their tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: (L-R) Nives Monda and Potito Izzo, founders of La Taverna a Santa Chiara, pose for a portrait in their tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A waiter serves customers having lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here as they cook in olive oil at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Scialatelli, alici, pomodoro e tarallo sbriciolato", a fresh pasta anchovies, Vesuvian cherry tomatoes and crumbled taralli, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: 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 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: "Eretici, Folli Santi" (Heretical, Wild, Saints") is the motto of La Taverna a Santa Chiara which describes Neapolitans and is printed here on the owner Nives Monda's back, 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: Spaghetti with tomatoes, olives and capers are seen 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: (L-R) A customer chats with Gaetano Aiese, co-owner 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: (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: Giusy Aiese, co-owner of the Taverna del Buongustaio, is seen here as she brings a dish of spaghetti with seafood to a customer, 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: Customers are seen here having lunch 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: 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: 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 anchovies 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 - 12 SEPTEMBER 2018: A dish of parmigiana (fried eggplants, tomato sauce, basil and parmesan cheese) 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 - 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: A picture of Gaetano Aiese (left page, center), co-owner of the Taverna del Buongustaio, a tavern in Naples, is seen here at 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: Giusy Aiese, co-owner of the Taverna del Buongustaio, takes orders from customers, 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 menu of the the Taverna del Buongustaio, a tavern in Naples, with a cartoon of the owner Gaetano Aiese by the famous Neapolitan cartoonist Francesco del Vaglia, 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
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Aninfa Hokic (31) serves a customer at a food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_67...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Maria Miglescu (20) and Codruta Balteau (24) eat a pita during a break at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_66...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queen member Codruta Balteau (24) and Aninfa Hokic (31) prepare typical Roma dishes at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_64...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens member Micescu Mieila (49) grills meat at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_64...jpg
  • ROME, ITALY - 3 JULY 2016: Customers line up at the Gipsy Queens food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_64...jpg
  • ROME, ITALY - 3 JULY 2016: A woman walks in the Ponte Nomentano park which hosts the iFest, an alternative music festival, where the Gipsy Queens have a food stand, in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_63...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens members Aninfa Hokic (31) and Micescu Mieila (49) serve customers at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_63...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Codruta Balteau (24) is walks toward their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_61...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Aninfa Hokic (31) and Codruta Balteau (24) put on their headscarves as they set up their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_61...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queen members Maria Miglescu (20), Darmaz Florentina (33), Aninfa Hokic (31) and Micescu Mieila (49) joke around as they gather for a group photo in front of the Astra 19 social center, before heading to their food stand at the iFest, an alternative music festival in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_60...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Micescu Mieila (49) shapes dough for pitas for their food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_59...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Micescu Mieila (49) shapes dough for pitas for their food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_59...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Maria Miglescu (20) relaxes during a break before heading to a food stand at the iFest, an alternative music festival, here at the entrance of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_59...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queen Maria Miglescu (20) chats with volunteer Francesca, while other Gipsy Queen member Aninfa Hokic (31, left) laughs at the jokes of Grazia (12, daughter of Darmaz Florentina), during a break a break before heading to a food stand at the iFest, an alternative music festival, here at the entrance of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_57...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queen member Aninfa Hokic (31) and Grazia (12, daughter of the Gipsy Queen member Darmaz Florentina) relax during a break before heading to a food stand at the iFest, an alternative music festival, in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_57...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Aninfa Hokic (31, top) relaxes and chats with volunteers (L-R) Francesca and her mother Maria during a break before heading to a food stand at the iFest, an alternative music festival, in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_57...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens members Darmaz Florentina (33, right) and Aninfa Hokic (31, 2nd from left) chat during a break together with Darmaz's daughter Grazia (12, center) and two volunteers Francesca (left) and her mother Maria (2nd from right), before heading to their food stand at the iFest, an alternative music festival, in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_57...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens member Darmaz Florentina (33) prepares sarmales, a typical Roma dish made of savoy cabbage rolls stuffed with rice and ground meat, for a food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_56...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Codruta Balteau (24), Darmaz Florentina (33) and Maria Miglescu (20) prepare typical Roma dishes for their food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_56...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queens members Micescu Mieila (49) and Maria Miglescu (20) cut savoy cabbage used in sarmales (a typica Roma roll made of savoy cabbage stuffed with rice and ground meat) for their food stand at the iFest, an alternative music festival, in the kitchen of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_55...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens member Codruta Balteau (24) shapes pita dough for the the a food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_54...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: Pasta with Genovese ragù 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 - 12 SEPTEMBER 2018: Baccalà (fried codfish) with tomatoes, olives and cappers, 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 - 12 SEPTEMBER 2018: Customers are seen here having lunch 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: Customers are seen here having lunch 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: Gilded, fried and stuffed anchovies 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: A customer reacts to the spaghetti with seafood he's just received at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018. On the right is Gaetano Aiese, co-owner of the Taverna del Buongustaio.<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, co-owner of the Taverna del Buongustaio, is seen here cooking 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 pastiera napoletana 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 - 12 SEPTEMBER 2018: Mussels and clams are cooked 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: 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 baccalà (salted codfish) 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 - 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, co-owner of the Taverna del Buongustaio, takes orders from customers, 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:  A cartoon of Gaetano Aiese, owner of Taverna del Buongustaio, by the famous Neapolitan cartoonist Francesco del Vaglia, 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 prepares king prawns 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
  • ROME, ITALY - 3 JULY 2016: Gipsy Quen member Maria Miglescu (20) is here at the Ponte Nomentano park which hosts the iFest, an alternative music festival, where the Gipsy Queens have a food stand, in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_65...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queen member Codruta Balteau (24) and Aninfa Hokic (31) prepare typical Roma dishes at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_65...jpg
  • ROME, ITALY - 3 JULY 2016: Visitors gather at the Ponte Nomentano park which hosts the iFest, an alternative music festival, where the Gipsy Queens have a food stand, in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_63...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Aninfa Hokic (31) serves a customer at a food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_63...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens member Aninfa Hokic (31) grills meat at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_62...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Aninfa Hokic (31) and Codruta Balteau (24) grill meat at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_62...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Aninfa Hokic (31) serves a customer at a food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_61...jpg
  • ROME, ITALY - 3 JULY 2016: The entrance to the iFest, an alternative music festival where the Gipsy Queens have their food stand, is seen here  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_60...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queen members Darmaz Florentina (33), Micescu Mieila (49),  Aninfa Hokic (31), Maria Miglescu (20) and Codruta Balteau, (24) pose for a group photo in front of the Astra 19 social center where they gathered to cook for their food stand at the iFest, an alternative music festival in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_60...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Maria Miglescu (20) relaxes during a break before heading to a food stand at the iFest, an alternative music festival, here at the entrance of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_59...jpg
Next