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  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_022.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_012.jpg
  • 8 October, 2008. New York, NY. A waiter serves breakfast to customers at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_016.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_015.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_006.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_005.jpg
  • 8 October, 2008. New York, NY. Menus and orange juice are here on a table of the Cookshop Restaurant & Bar in Chelsea, NYC.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_004.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NYC.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_003.jpg
  • 8 October, 2008. New York, NY. Customers are here in front of the Cookshop Restaurant & Bar in Chelsea, NYC, before having breakfast. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_001.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_023.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_021.jpg
  • 8 October, 2008. New York, NY. A waiter serves coffee to customers at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_020.jpg
  • 8 October, 2008. New York, NY. A waiter serves breakfast to customers at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_019.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_018.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_017.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_014.jpg
  • 8 October, 2008. New York, NY. Michael Burke, 33, one of the managers, serves 2 glasses of juice to customers having breakfast at the  Cookshop Restaurant & Bar in Chelsea, NYC.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_013.jpg
  • 8 October, 2008. New York, NY. Customers chat and have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_011.jpg
  • 8 October, 2008. New York, NY. Customers chat and have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_010.jpg
  • 8 October, 2008. New York, NY. Customers chat and have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_009.jpg
  • 8 October, 2008. New York, NY. A waiter serves cappucinos for breakfast  at a table of the Cookshop Restaurant & Bar in Chelsea, NYC.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_008.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_007.jpg
  • 8 October, 2008. New York, NY. Customers enter the Cookshop Restaurant & Bar in Chelsea, NYC, to have breakfast.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    HOURS_Breakfast_002.jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer make an order at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_042...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A Neapolitan Pastiera is for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_024...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_003...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Customers walk out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_051...jpg
  • NAPLES, ITALY - 11 APRIL 2017:  The sign ofScaturchio, a historic bakery and pastry shop founded in 1905, is shown here in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_050...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A waiter steps out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_049...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_046...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer buys pastries and a pastiera at at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_045...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_038...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Patissiers discuss by freshly baked Neapolitan Pastieras at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_034...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_000...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_005...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A slice of Neapolitan Pastiera is show here at Scaturchio, a historic bakery and pastry shop founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_056...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_041...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_033...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_023...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here in an oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_022...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are shown here before they're taken to the oven at Scaturchio, a historic bakery and pastry shop founded in 1905 in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_014...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_012...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_010...jpg
  • NAPOLI, 23 APRILE 2016: Rei Ayanami, personaggio dell'anime "Neon Genesis Evangelion", regge l'Uovo di Lilith durante la XVIII edizione di Comicon, il salone internazionale del fumetto presso la Mostra d'Oltremare a Napoli, il 23 aprile 2016.<br />
<br />
###<br />
<br />
NAPLES, ITALY - 23 APRIL 2016: A cosplay dressed up as Rei Ayanami, inspired by the character of the anime "Neon Genesis Evangelion", holds an Egg of Lilith at the XVIII edition of Comicon, the international comics fair in Naples, Italy, on April 23rd 2016.
    CIPG_20160423_ESPRESSO_Comicon__M3_0...jpg