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  • CETARA, ITALY - 10 March 2014: Giuseppe "Fragolino", a fisherman living and working in Cetara, is here by a boat on the beach of Cetara, Italy, on March 10th 2014.<br />
<br />
Daniele De Michele, aka Donpasta, is a DJ-economist with a passion for gastronomy who tries to combine his passions and knowledge into “Food Sound System, political manual for musical gastronomy”.
    CIPG_20140310_NYT_DonPasta__M3_2197.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (right) interviews fisherman Giuseppe "Fragolino" on the beach of Cetara, Italy, on March 10th 2014.<br />
<br />
Daniele De Michele, aka Donpasta, is a DJ-economist with a passion for gastronomy who tries to combine his passions and knowledge into “Food Sound System, political manual for musical gastronomy”.
    CIPG_20140310_NYT_DonPasta__M3_2184.jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, right) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - chats with a customer in his restaurant in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • CETARA, ITALY - 10 March 2014: Gianpietro Pinto (37), a local coordinator of Genuino Clandestino, is here in the farmhouse of Antonio Polverino, a 64 years old peasant in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1663.jpg
  • CETARA, ITALY - 10 March 2014: Wild boar are here in the property of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1601.jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: A kitchen helper is seen here at work at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: A waiters is seen here at work at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - chats with a customer in his restaurant in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: A waiters is seen here at work at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Customers have lunch here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Customers have lunch here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 13 JULY 2017: Food writer Amedeo Colella (left) gives an explanation during a gastronomy tour at Antonio di Paola's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • CETARA, ITALY - 10 March 2014: A pot is heated in the kitchen in the farmhouse of Antonio Polverino, a 64 years old peasant living and working in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2025.jpg
  • CETARA, ITALY - 10 March 2014: Ciro Caliendro (55) add fresh olive oil to a pasta he has just prepared in the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1967.jpg
  • CETARA, ITALY - 10 March 2014: Antonio Polverino, a 64 years old peasant, is here in his farmhouse before a lunch with local products, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1753.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (right) tastes olives in the farmhouse of Antonio Polverino (65, left),  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1693.jpg
  • CETARA, ITALY - 10 March 2014: Antonio Polverino, a 64 years old peasant, cuts a sausage he made in his farmhouse in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1572.jpg
  • CETARA, ITALY - 10 March 2014: Ciro Caliendro, a 55 years old peasant, is here in the farmhouse where Antonio Polverino, 64, stores the sausages he makes, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1557.jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: A waiters is seen here at work at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Fried shrimps and carots are seen here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Shrimps, octupus and fennel are seen here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Customers have lunch here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • CETARA, ITALY - 10 March 2014: A goat in the property of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2120.jpg
  • CETARA, ITALY - 10 March 2014: The view from the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2111.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (center) interviews Antonio Polverino, a 64 years old peasant,  in his farmhouse after a lunch with local products, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2063.jpg
  • CETARA, ITALY - 10 March 2014: (L-R) Ciro Caliendro, a 55 years old peasant, and Gianpietro Pinto, a 37 years old local coordinator of Genuino Clandestino, have lunch with local products in the farmhouse of Antonio Polverino, a 64 years old peasant who lives and works in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_2012.jpg
  • CETARA, ITALY - 10 March 2014: Local vegetables are here on a table with an Itailan fin the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1766.jpg
  • CETARA, ITALY - 10 March 2014: Daniele De Michele (right) interviews Antonio Polverino, a 64 years old peasant,in the farmhouse where he makes sausages, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1563.jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Customers have lunch here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Customers have lunch here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    SMAS_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Raffaelle Cardillo (70, back, center) - founder and chef of the Ristorantino dell'Avvocato (The Lawyer's Resturant) - is seen here at work in his kitchen in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • NAPLES, ITALY - 20 FEBRUARY 2020: Large eell with zucchini are seen here at the Ristorantino dell'Avvocato (The Lawyer's Resturant) in Naples, Italy, on February 20th 2020.<br />
<br />
After 20 years spent working as a lawyer, shuttling between courts and meetings with defendants, and puzzling over lawsuits and problems to unravel, Raffaele Cardillo decided to give up his law career and transform his passion – cooking – into a real job. Spending his evenings at the stove was a favorite pastime, the way he relaxed after a long day in court.<br />
<br />
In 2000, Raffaele opened a restaurant named Il Castagno in Camaldoli, a suburb of Naples; it quickly became a destination for lovers of Neapolitan gastronomy. He ran it together with his wife, Alda, and his son, Gabriele.<br />
<br />
Then in 2011, life offered him a new opportunity: to open a restaurant in Naples’ Santa Lucia district, a maritime area whose beauty has inspired numerous artists, poets and painters. And so Il Ristorantino dell’Avvocato, an elegant and intimate spot, was born.
    CIPG_20200220_CULBACK-Ristorantino-A...jpg
  • CETARA, ITALY - 10 March 2014: A Video of local gastronomy made during Dj Donpasta's trips is proected on a wall during a party in Cetara, Italy, on March 10th 2014.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140310_NYT_DonPasta__M3_2331.jpg
  • CETARA, ITALY - 10 March 2014: Ndunderi (a type of gnocchi, or potato dumplings, prepared with flour, ricotta, cheese, salt and peper) were prepared by Teresa Bonito (64) in her farmhouse where she lives with her husband Antonio Polverino, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1902.jpg
  • CETARA, ITALY - 10 March 2014: Teresa Bonito (64), prepares Ndunderi (a type of gnocchi, or potato dumplings, prepared with flour, ricotta, cheese, salt and peper) in her farmhouse where she lives with her husband Antonio Polverino, in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1798.jpg
  • CETARA, ITALY - 10 March 2014: Wild boar are here in the property of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1644.jpg
  • CETARA, ITALY - 10 March 2014: Sausages hang from the ceiling in the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1553.jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - is seen here behind the counter in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...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: A Pizza di Scarole (pizza with endives) is seen here 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 - 20 NOVEMBER 2018: The sign  of the Antica Pizzeria Port'Alba, where the pizza a portafoglio (wallet pizzas), is seen here in Naples, Italy, on November 20th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: An elderly man looks at the book stand in Piazza Sante by the Port'Alba arch in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A view of Piazza dei Martiri in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: Tea is seen here in the Tea Room of La Caffetteria of Piazza dei Martiri in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A view of the Tea Room of La Caffetteria of Piazza dei Martiri in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 24 NOVEMBER 2018: A man is seen here by a newsstand in Via Toledo in Naples, Italy, on November 24th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181124_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 20 NOVEMBER 2018: Coffee receipts are seen here by the cash register at Bar Mexico in Piazza Dante  in Naples, Italy, on November 20th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181120_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 20 NOVEMBER 2018: The staff of Bar Mexico in Piazza Dante is seen here at work in Naples, Italy, on November 20th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181120_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 20 NOVEMBER 2018: A customer has coffee at Bar Mexico in Piazza Dante in Naples, Italy, on November 20th 2018.<br />
<br />
My Brilliant Friend (Italian: L'amica geniale) is an Italian-American drama television miniseries based on the novel of the same name by Elena Ferrante. The series follows the lives of two perceptive and intelligent girls, Elena (sometimes called “Lenù”) Greco and Raffaella (“Lila”) Cerullo, from childhood to adulthood and old age, as they try to create lives for themselves amidst the violent and stultifying culture of their home – a poor neighborhood on the outskirts of Naples, Italy. My Brilliant Friend is a co-production between American premium cable network HBO and Italian networks RAI and TIMvision
    CIPG_20181120_CULBACK_ElenaFerranteT...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at 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: 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 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: 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: Chef Potito Izzo prepares the "melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, 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: "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 serves "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, 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 - 13 JULY 2017: A meat vendor is seen here at the Porta Capuana market in Naples, Italy, on July 13th 2017.
    SMAS_20170327_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017: A man eats a "frittatina" (fried pasta) here at Pizzeria Di Matteo in Via dei Tribunali in Naples, Italy, on July 13th 2017.
    SMAS_20170326_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017: Babas are seen here at Bar Capriccio in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Babas are seen here at Bar Capriccio in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: The interior of "Da Agostino", a grocery store in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Piennolo tomatoes from Mount Vesuvius hang in "Da Agostino", a grocery store in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017:  Pasquale O' Nummanaro (Pasquale The Number Man) makes hand made signs used by food businesses and fruit and vegetable vendors all over Naples are seen here in his workshop in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Hand made signs by Pasquale O' Nummanaro (Pasquale The Number Man) used by food businesses and fruit and vegetable vendors all over Naples are seen here in his workshop in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Tomato freselle bruschettas and bufalo mozzarella are seen here at Antonio di Paola's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Freselles are seen here at Antonio Di Paolo's Freselle bakery at Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Enzo Apicella cuts a codfish at Baccaleria Russo of Porta Capuana in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A man 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: 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 barman is seen here at work at Mazz, a patisserie in via dei Tribunali in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: (From front to back) a A pistacchio caprese cake, a "Ponti Nuovi" pastry and a pistacchio pastiera are seen here at Mazz, a patisserie in via dei Tribunali in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: Sfogliatellas and espresso coffee are seen here on a table of "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: A waitress brings sfogliatelles to customers 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: Customers walks out of "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 - APRIL 10th 2018: A waiter hold an order of 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 calls the waiter to serve a dish of pennette with Genovese sauce 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 waiter fills a bottle of white wine 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 man walks by 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: Customers have lunch while owner Marianna Sorrentino is seen 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 - 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_0430.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, soaks freshly baked babas in a mix of rum, water and sugar 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_0425.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_0368.jpg
  • NAPLES, ITALY - 13 JULY 2017: Babas are seen here at Bar Capriccio in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer make an order at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Customers walk out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_051...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_042...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Patissiers discuss by freshly baked Neapolitan Pastieras at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_034...jpg
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