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  • NAPLES, ITALY - 8 DECEMBER 2017: Customers eat pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_396...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Donato Putignano (23, center), a customers visiting Naples from Apulia, eats a Neapolitan pizza for the first time, here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Jars of cherries in alcohol are seen here 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: A waitress waits for the pizzaiolo (pizza maker) to take out the pizzas from the oven 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: The father of Maria Rosaria Artigiano, owner of the pizzeria Ntretella in the Spanish quarters, is seen here during lunch 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: A pizzaiolo (pizza maker) prepares a pizza 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Pizzas are seen here straight out of the oven before being served 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares a pizza 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Interior view of  Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_24...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57, center) is seen here preparing a dish of pasta with beans in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_401...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter serves pizzas to customers here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_398...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_390...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_388...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_373...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_371...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_370...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_328...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_326...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas by the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_323...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_296...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_279...jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry013.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry010.jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<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_20090129_NYT_FRUGAL-craft_MG_22...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<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_20090129_NYT_FRUGAL-craft_MG_21...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: The Pizza Filetto is seen here 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: Customers are seen here sitting 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: Maria Rosaria Artigiano, owner of  Ntretella, a pizzeria in the Spanish quarters in Naples, is seen here at work 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: A pizzaiolo (pizza maker) carries dough 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: A pizzaiolo (pizza maker) adds prosciutto to a pizza 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: Customers are seen here sitting 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: A pizzaiolo (pizza maker) puts a pizza in the oven 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: Maria Rosaria Artigiano, owner of  Ntretella, a pizzeria in the Spanish quarters in Naples, poses for a portrait 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: The Pizza Filetto is seen here 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: The Pizza Tricolo is seen here 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A waitress serves pizzas 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares pizzas 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizza is baked in a wood oven 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A calzone pizza is seen here straight out of the oven before being served 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) prepares a pizza 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) takes out a pizza from the oven 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) takes out a pizza from the oven 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: A pizzaiolo (pizza maker) puts a pizza in the oven 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Customers are seen here sitting 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Customers are seen here sitting 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Customers are seen here sitting 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 22 OCTOBER 2019: Customers are seen here sitting 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
    CIPG_20191022_CULBACK_Ntretella_M3_8...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57) is seen here at the entrance of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57) is seen here at the entrance of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Amberjack burger and green peppers is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Spaghetti alla Nerano is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Pasta alla Genovese is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_26...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Pasta alla Genovese is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_26...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of bonito fish Sicilian style is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_25...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Customers are seen here having lunch at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_25...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Chef Salvatore Cozzolino is seen here preparing spaghetti alla Nerano in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_25...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57) is seen here playing with his daughter at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_24...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A waiter is seen here walking back after taking an order from a customer at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_24...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Chef Salvatore Cozzolino (left) is seen here with his aid in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: The chef aid is seen here at work in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A customers is seen here having lunch at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress serves pizzas to customers here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_401...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries a pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers are seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_394...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers are seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_391...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Pedestrians stop and photograph Gino Sorbillo, a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) as hey hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_390...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Amateur singer Antonio Borrelli, aka Topolino (Mickey Mouse), sings a song quoting Pizzaiuolo Gino Sorbillo, here on his balcony next Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_386...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) pose for a selfie with a customer, to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_377...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), are seen here as waiting customers and pedestrians pose for pictures as they reach out to Gino Sorbillo's free pizzas, offered to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_369...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizza Margherita is seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_367...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Bakers are seen here at work y the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_354...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A baker pulls out a pizza from the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_351...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas by the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_346...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizza is baked in a wood-fired oven here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_340...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_325...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizzaiuolo (pizza maker) stretches the pizza dough here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_318...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizzaiuolo (pizza maker) prepares pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_304...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_302...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_301...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_300...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_295...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_293...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares pizzas with his co-worker here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_287...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares pizzas with his co-worker here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_286...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_284...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_282...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_281...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_276...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_270...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Pizzaiuolos (pizza makers) are seen here at work at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_269...jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry015.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry014.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry012.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry008.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry007.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry004.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry003.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry002.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry001.jpg
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