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  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Entrance of the Havana Central Club. Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080323_MG_1113.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080323_MG_1089.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080323_MG_1067.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Girls in the background dancing on the tables. Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080323_MG_1029.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Young jewish man flirting with a girl attending the  party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0990.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Young jewish man flirting with a girl attending the  party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0988.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Young jewish man flirting with a girl attending the  party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0987.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Young jewish man flirting with a girl attending the  party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0985.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0975.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0964.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0935.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0894.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Mali Agami, from Croen Heights, and her friend Tzvib conversating at the party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0886.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0875-Edit.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Mali Agami, a woman from Crown Heights, Brooklyn at the party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0823.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0818.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0801.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Young Jewish people conversating at the bar. Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0791.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). On the left Arielle Zand (25) conversating with Scott Chait (29), both living in the Upper West Side. On the right is Izzy Root (35), single man from Long Island. Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0768-Edit.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Jacob, a young jeaish man, dressed as Jesus Christ. Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0765.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Jewish single man waiting the beginning of the  party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0754.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Jewish single men waiting the beginning of the  party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0737.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Seth Galena (right( with his wife Hindy Poupko (center) and his mother Rita (left) at the entrance of the party before its start. Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0710.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Rita Galena, mother of twin brothers Seth and Isaac Galena, before the beginning of the party. The Galena brothers organized the costume party and are the authors of bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0673.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080323_MG_1046.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080323_MG_1005.jpg
  • March 22nd 2008. Havana Central, New York, NY. Jewish Costume Purim Party at Havana Central at the West End, 2991 Broadway (113th street). Seth Galena and his wife Hindy Poupko, who live in the upper west side, photographed by Seth's mother, Rita. Party organized by twin brothers Seth and Isaac Galena, from bangitout.com, a jewish humour website.<br />
<br />
Reporter: Bleyer,Jennifer: 917-279-2078<br />
email: bleyer@nytimes.com<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_5D_20080322_MG_0680.jpg
  • 13 February, 2009.Bellerose, Queens, NY. A client drinks beer and watches TV at Fuzzy's bar.<br />
<br />
©2009 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
    CIPG_20090213_NYT_BELLEROSE__MG_4587.jpg
  • 13 February, 2009.Bellerose, Queens, NY. Clients drink beer and play arcade games at Fuzzy's Bar.<br />
<br />
©2009 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
    CIPG_20090213_NYT_BELLEROSE__MG_4581.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8082.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8179.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8153.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8147.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8134.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8132.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_8039.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7977.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7968.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7935.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7923.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8182.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Peppe Spritz, formerly known as Caffe dell'Europa, in Naples, Italy, on April 19th 2019.<br />
<br />
Peppe Spritz is the nickname for the co-owner Giuseppe Pianese who, together with his brother Giulio, runs the business started by their father Amedeo. Amedeo was a bartender  with a passion for art. That is why in 1989 he thought of opening a bar, which he called Caffe dell’Epoca, between Port’Alba and Piazza Bellini, between the music conservatory and the academy of fine arts. He loved talking with the academy teachers and tried his hand at some small works of art. As long as his son Peppe tells us, “a professor told him frankly: Amedeo let it go, better that you do the bartender and not the artist.” Peppe sells the spritz for 2 euros.
    CIPG_20190417_CULBACK_Spritz_M3_8066.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_8025.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_8017.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7954.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7949.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7940.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7893.jpg
  • ROME, ITALY - 27 AUGUST 2016: Jars with syrups used for grattacheccas are seen here behind the counter of "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A black cherry and orange grattachecca is served here at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori pours crushed ice into a glass as she prepares a grattachecca at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Di Pascale serves a mint grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: An orange and black cherry grattachecca is served at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a black cherry and orange grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani prepares a lemon grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani serves a black cerry grattacheccaa at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A black cherry grattachecca is seen here on the counter of "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, before being served in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A multi-flavored flavored grattachecca (orange, mint, black cherry) is seen here on the counter of "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, before being served in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A multi-flavored flavored grattachecca (orange, mint, black cherry) is seen here on the counter of "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, before being served in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Rosanna Mariani and Franca Tozzi prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • 24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres15.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres13.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres12.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres09.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres07.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant writes down her judgements on the 25 Cotes-du-Rhone wines she tastes at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel018.jpg
  • 23 July, 2008. New York, NY. New York Times chief wine critic Eric Asimov tastes one of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel017.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel010.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel009.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel004.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel001.jpg
  • 13 February, 2009.Bellerose, Queens, NY.  Entrance of the Gurdwara Sagar Temple. The temple is still in construction and is planned to be completed by mid-April. The temple has been built next to the Veterans of Foreign Wars Hall in Bellerose, Queens, where demographics have changed in recent year.<br />
<br />
<br />
©2009 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
    CIPG_20090213_NYT_BELLEROSE__MG_4525.jpg
  • ROME, ITALY - 27 AUGUST 2016: The kiosk "Il Tempio della Grattachecca", which serves grattacheccas, is seen here in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori stands behind the counter of "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori prepares a black cherry and lemon grattachecca at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A black cherry and orange grattachecca is served here at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori serves a black cherry and orange grattachecca at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Paolo Santori crushes ice with a mechanical ice crusher at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Paolo Santori crushes ice with a mechanical ice crusher at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A photograph of Giovanni Crescenzi, the founder of the kiosk "Alla Fonte d'Oro" in 1903, is displayed here on the counter of grattachecca kiosk in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Di Pascale prepares a mint grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: An orange and black cherry grattachecca is served at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Di Pascale grabs a glass of crushed ice to preparare of grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a black cherry and orange grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Gianluca Simoni prepares a blach cherry grattachecca at "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Customers of "Sora Mirella", a kiosk that has been in the Simoni family for 101 years and six generations, eat grattachecches just off the Tiber river in Rome, Italy, on August 27th 2016. For their grattacheccas, "Sora Mirella" grates the ice by hand from a large block of ice.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani prepares a lemon and black cherry grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Franca Tozzi (left) and Rosanna Mariani (right) prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Grattachecches are seen here on the counter while customers wait in line at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Franca Tozzi pours blocks of ice in an ice crusher while Rosanna Mariani prepares a grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Franca Tozzi pours blocks of ice in an ice crusher while Rosanna Mariani serves a grattachecca at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Rosanna Mariani prepares a black cerry grattacheccaa at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: (L-R) Franca Tozzi and Rosanna Mariani prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A man waits for his grattachecca to be served at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: Franca Tozzi (left) and Rosanna Mariani (right) prepare grattachecches at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 27 AUGUST 2016: A man waits for his grattachecca to be served at "Alla Fonte D'Oro", a kiosk established in1903 by Giovanni Crescenzi, in Rome, Italy, on August 27th 2016. "Alla Fonte d'Oro" uses a mechanical ice crusher.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • 24 July, 2008. New York, NY. A dish of steamed littleneck clams, garlic-oregano butter, pickled corn and cilantro (right) and a dish of market heirloom tomatoes with feta and basel (left) are here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres18.jpg
  • 24 July, 2008. New York, NY. A dish of steamed littleneck clams, garlic-oregano butter, pickled corn and cilantro (left) and a dish of market heirloom tomatoes with feta and basel (right) are here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres17.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres16.jpg
  • 24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres14.jpg
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