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  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Cheeses and cold cuts are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60, center) is seen here behind the delicatessen counter chatting with customers at  Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60, center) is seen here behind the delicatessen counter chatting with customers at  Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Sausage and friarelli are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Caciotta cheese hangs over the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Cheeses and cold cuts are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Olives are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here behind the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Sausage and friarelli are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Caciotta cheese hangs over the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer shows his sandwich with grillled chicken and cherry tomatoes prepared here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here behind the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Olives are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • NAPLES, ITALY - 7 JULY 2020: Two employees of Lello Massa prepare sandwiches at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - poses for a portrait, in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Cheeses and prosciuttos are seen here hanging above the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Tortano Napoletano is seen here on the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A past timbale is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Michele Massa, father of Lello Massa, is seen here at the cash register at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Interior view of Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A variety of premade dishes are seen here in the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • NAPLES, ITALY - 7 JULY 2020: An employee of Lello Massa is seen here at work behind the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Customers are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A variety of premade dishes are seen here in the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - prepares a sandwich behind the counter in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer eats his sandwich with grillled chicken and cherry tomatoes prepared here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - is seen here behind the counter in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Antonio (68) is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • NAPLES, ITALY - 7 JULY 2020: Customers have lunch at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A dish of pasta with eggplants, tomatoes and provola cheese is seen here in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here before browning fresh tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia, 60, is seen here at the entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A pan of pasta with eggplants, tomatoes and provola cheese is seen here cooking in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Grazia (60) serves a dish of pasta with eggplants, tomatoes and provola cheese to a customer at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A pan of pasta with eggplants, tomatoes and provola cheese is seen here cooking in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-owner Antonio (68), his son Rosario and two custerms are seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Antonio (68) is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A dish of pasta with eggplants, tomatoes and provola cheese is seen here in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here before browning fresh tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-owner Antonio (68), his son Rosario and two custerms are seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia, 60, is seen here at the entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Grazia (60) serves a dish of pasta with eggplants, tomatoes and provola cheese to a customer at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: Interior decoration at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: A chef prepares the "Cuzzatiello", the typical Neapolitan ragù meat recipe served in bread, here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • BOLOGNA, ITALY - 6 APRIL, 2014: Sauces for pasta, marmelades, olives and olive oil are sold at Tamburini, a deli in the historical centre of Bologna, Italy, on April 6th 2014
    CIPG_20140406_NYT_Bologna__M3_6182.jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The chef is seen here at work in the kitchen of Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    SMAS_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The interior decoration at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • BOLOGNA, ITALY - 6 APRIL, 2014: A clients steps outside Tamburini, a deli in the historical centre of Bologna, Italy, on April 6th 2014
    CIPG_20140406_NYT_Bologna__M3_6226.jpg
  • BOLOGNA, ITALY - 6 APRIL, 2014: Clients wait in line to order in front of a counter at Tamburini, a deli in the historical centre of Bologna, Italy, on April 6th 2014
    CIPG_20140406_NYT_Bologna__M3_6139.jpg
  • BOLOGNA, ITALY - 6 APRIL, 2014: A salesperson listens to a client from behind the counter at Tamburini, a deli in the historical centre of Bologna, Italy, on April 6th 2014
    CIPG_20140406_NYT_Bologna__M3_6051.jpg
  • BOLOGNA, ITALY - 6 APRIL, 2014: A salesperson picks fresh tortellinis for a client  at Tamburini, a deli in the historical centre of Bologna, Italy, on April 6th 2014
    CIPG_20140406_NYT_Bologna__M3_6024.jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Salvatore Cautero's  prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world, is seen here above the price list at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Mussillo of raw cod filleted with tomatoes, capers and olives with extra virgin olive oil, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
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