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  • 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: 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 - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (left, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 MAY 2019: Raffaele D'Ausilio (38, aka Capitano Raf) poses for a portrait in front of D'Ausilio Macelleria & Burgheria, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_489...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A wine supplier of La Taverna a Santa Chiara is seen here at the entrance of the tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Giusy Aiese pours Sicilian Pasta in a dish at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 13 JULY 2017: in Naples, Italy, on July 13th 2017.
    SMAS_20170326_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017:Stockfish and codfish are sold here in at Baccaleria Russo by Porta Capuana in Naples, Italy, on July 13th 2017.
    SMAS_20170327_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017:Stockfish and codfish are sold here in at Baccaleria Russo by Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A Limoncello production lab and store is seen here under the Basilica of San Paolo Maggiore (formerly the Roman temple built in the 1st centure a.D. and dedicated to Castor and Pollux), in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A woman walks in a cross street of Via dei Tribunali in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Lemons, garlic and a watermelon are seen here at "In Tabula", a cafe and lunch restaurant in Piazza Bellini in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Specials of "In Tabula", a cafe and lunch restaurant in Piazza Bellini, are promoted on hand made signs by Pasquale O' Nummanaro (Pasquale The Number Man), in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in her kitchen at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A customer receives a dish a fried meatballs at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: A photomontage of Anna Pappalardo, the owner and cook of the Neapolitan trattoria Cibi Cotti Nonna Anna who passed away in August 2017, is seen here in her restaurant in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0588.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio,  puts babas to dry after soaking them in a mix of rum, water and sugar, here in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0477.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, pulls out of the freshly baked babas out of their alluminium cups in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0380.jpg
  • NAPLES, ITALY - 14 JULY 2017: Babas are seen here as they bake in an oven at Pasticceria Capriccio,  in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0003.jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with soffritto are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A view of the entrance of the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: The interior of Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with clams are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of octopus salad is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of zucchinis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of sausage and friarellis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...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: 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: 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: 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 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) 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) 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: 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 - 30 SEPTEMBER 2019:  Fried meatballs are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (right, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019:  Baccalà is seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Boiled broccolis are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is  seen here working in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Stocksfish with olives are seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: A blackboard saying "Danger!! The meatballs of this place can provoke a sindrome of nostalgia and addiction" is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (center) and Vittorio Correale (74, left) are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: The menu is written on a blackboard at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, is seen here as sheprepares crocchè (fried mashed potatoes) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: (L-R) Lina and Lisa are seen here at work in the kitchen of Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Neapolitan specialties are seen here in the counter of Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: (L-R) Simone and Davide chat behind the counter at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 13 JULY 2019:  Children are seen here in the terrace of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    SMAS_20190713_CULBACK-TotoEduardo_DS...jpg
  • NAPLES, ITALY - 13 JULY 2019: Francesco Bianchini, Mario Bianchini's son, is seen here at the entrance of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Pasta with potatoes and provola cheese is seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Spaghetti with clams are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Paccheri  with Baccalà (salted codffish) are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 30 MAY 2019: A butcher is seen here at work at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    SMAS_20190530_CULBACK_Ausilio_DSCF06...jpg
  • NAPLES, ITALY - 30 MAY 2019: Matured meat is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    SMAS_20190530_CULBACK_Ausilio_DSCF05...jpg
  • NAPLES, ITALY - 30 MAY 2019: Matured meat is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    SMAS_20190530_CULBACK_Ausilio_DSCF05...jpg
  • NAPLES, ITALY - 30 MAY 2019: The "Capitano Raf" is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_516...jpg
  • NAPLES, ITALY - 30 MAY 2019: Burgers are prepared here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_504...jpg
  • NAPLES, ITALY - 30 MAY 2019: The burger menu is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_497...jpg
  • NAPLES, ITALY - 30 MAY 2019: Raffaele D'Ausilio (38, aka Capitano Raf) poses for a portrait in front of D'Ausilio Macelleria & Burgheria, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_486...jpg
  • NAPLES, ITALY - 30 MAY 2019: A selection of meats is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_478...jpg
  • NAPLES, ITALY - 30 MAY 2019: A selection of meats is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_475...jpg
  • NAPLES, ITALY - 30 MAY 2019: A customers looks at matured meat here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_473...jpg
  • NAPLES, ITALY - 30 MAY 2019: A butcher cuts meat here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_471...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018:  banner of La Taverna a Santa Chiara hangs from its balcony here in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A banner of La Taverna a Santa Chiara is seen here by the campanile (bell tower) of the Monastery of Santa Chiara , in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A passer-by walks by La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A view of the kitchen stove at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chili peppers with Vesuvian cherry tomatoes are cooked here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A starter dish made of raw shoulder, cold cuts of Castelpoto and cheese produced by Giovanni Pucciarelli, are seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: (L-R) Nives Monda and Potito Izzo, founders of La Taverna a Santa Chiara, pose for a portrait in their tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: (L-R) Nives Monda and Potito Izzo, founders of La Taverna a Santa Chiara, pose for a portrait in their tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A waiter serves customers having lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: (R-L) Gaetano Aiese and his daughter Giusy, co-owners of the Taverna del Buongustaio, are seen here in the kitchen of the tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Baccalà (fried codfish) with tomatoes, olives and cappers, is seen here at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Customers are seen here having lunch at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Spaghetti with tomatoes, olives and capers are seen at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: (L-R) A customer chats with Gaetano Aiese, co-owner of the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: (R-L) Giusy Aiese, her father Gaetano and a customer are seen here at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: A customer reacts to the spaghetti with seafood he's just received at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018. On the right is Gaetano Aiese, co-owner of the Taverna del Buongustaio.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Giusy Aiese, co-owner of the Taverna del Buongustaio, is seen here as she brings a dish of spaghetti with seafood to a customer, in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: Mussels and clams are cooked here at the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
  • NAPLES, ITALY - 12 SEPTEMBER 2018: The entrance of the Taverna del Buongustaio, a tavern in Naples, Italy, on September 12th 2018.<br />
<br />
Taverna del Buongustaio was founded in the 1930s by wine producer of the province of Caserta. Gaetano Aiese and his daughter Giusy have been managing the tavern since 1996. Customers of the Taverna are professors of the nearby University, students, merchants and employees of via Toledo, the commercial street right around the corner. Giusy and her father Gaetano decided to invest in the traditional Neapolitan cuisine. “I learned cooking from my dad. And my dad learned cooking from his mother”, Giusy said.
    CIPG_20180912_CULBACK-TavernaBuongus...jpg
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