Gianni Cipriano Photography | Archive

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

Search Results

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

Loading ()...

  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_014.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_012.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_011.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_010.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_009.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_008.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, pick some fragola (strawberry) gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_007.jpg
  • 24 October, 2008. New York, NY. An assortment of gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_006.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_001.jpg
  • 24 October, 2008. New York, NY. An assortment of bon bons made by  Eric Girerd, owner of the "L'atelier du chocolat" is here displayed at the entrance of the shop. There are flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_019.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_018.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_016.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_013.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_007.jpg
  • 24 October, 2008. New York, NY. A box of bon bons made by Eric Girerd, owner of the boutique "L'atelier du chocolat".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_003.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_013.jpg
  • 24 October, 2008. New York, NY. An assortment of gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_005.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_004.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_003.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop. NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_002.jpg
  • 24 October, 2008. New York, NY. An assortment of bon bons made by  Eric Girerd, owner of the "L'atelier du chocolat" is here displayed at the entrance of the shop. There are flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_017.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_015.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_014.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_012.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_011.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_010.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_009.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_008.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_006.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_005.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_004.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, shows a box of bon bons to the photographer at the boutique "L'atelier du chocolat" . The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_002.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_001.jpg
  • NAPLES, ITALY - 4 JANUARY 2019: The Janarius dessert, with Avola almonds, Bronte pistacchios and a heart of Vesuvius apricot, is seen here with a glass of  Passito from Siracusa (Sicily) are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_49...jpg
  • Taormina, Italy - 6 January, 2013: A granita with cream is served at the Bar Bar, a cafe specialized in granitas, in Taormina, Italy, on 6 January, 2013. The granita is a typical  Sicilian semi-frozen dessert made from sugar, water and various flavorings. Located about 30 miles north of Catania on the eastern coast of Sicily, Taormina .is a gorgeous seaside town perched on a hilltop with a medieval layout; ancient .ruins; belle époque villas; and sweeping views of the glittering Ionian.Sea, the  Sicilian coastline and, on clear days, the smoking crest of Mount Etna.(about 20  miles away).
    CIPG_20130106_NYT_Taormina__MG_0178.jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: The Millefritta Pastiera, inspired by the traditional dessert of Neapolitan pastry, with a base of shortcrust pastry filled with ricotta, boiled wheat and candied fruit, is seen here at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Babas are served as dessert at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Babas are served as dessert at Ntretella, a pizzeria in the Spanish quarters in Naples, Italy, on October 22nd 2019.<br />
<br />
Ntretella, the name of the pizzeria, is traditionally the girlfriend of Pulcinella, the typical mask of the art comedy linked to the city of Naples.<br />
<br />
Ntretella's pizza is the traditional one, with long rising dough. "We make it rise at least 48 hours and this guarantees a great lightness to the dough” says Maria Rosaria, the 56 years old owner of the pizzeria. "The ingredients are all of exceptional quality; we use various “Slow-food” products, such as the ancient Neapolitan tomatoes”.<br />
<br />
Maria Rosaria is the sister of a brilliant Neapolitan chef, Gennaro Artigiano, 57 years old, owner of the Locanda Ntretella, an old restaurant in the Spanish quarters, known for its excellent cuisine and maze of narrow streets full of restaurants and pizzerias
    SMAS_20191022_CULBACK_Ntretella_DSCF...jpg
  • Taormina, Italy - 6 January, 2013: Children eat a granita at the Bam Bar, a cafe specialized in granitas in Taormina, Italy, on 6 January, 2013. The granita is a typical  Sicilian semi-frozen dessert made from sugar, water and various flavorings. Located about 30 miles north of Catania on the eastern coast of Sicily, Taormina .is a gorgeous seaside town perched on a hilltop with a medieval layout; ancient .ruins; belle époque villas; and sweeping views of the glittering Ionian.Sea, the  Sicilian coastline and, on clear days, the smoking crest of Mount Etna.(about 20  miles away).
    CIPG_20130106_NYT_Taormina__MG_0183.jpg
  • MONSERRATO, ITALY - 9 JUNE 2022: Francesca Atzeni (26, center) opens a tray of desserts in the living room, in front of her grandmother Beatrice Brundu (76, right) and her great-grandfather Antonio Brundu (104, left) in their home in Monserrato, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg