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  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in front of his shop at the Time Warner Center, where bottles, carafes and wine glasses are displayed. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO001.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, holds a glass of red wine at his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO008.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO005.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. New York Times chief wine critic Eric Asimov tastes one of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel017.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel010.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel004.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel021.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant tastes one of the 25 Cotes-du-Rhone wines and writes down her judgements at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel019.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant writes down her judgements on the 25 Cotes-du-Rhone wines she tastes at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel018.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel016.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel013.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel011.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel009.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel007.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel006.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel005.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel003.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel001.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40, Creator and founder of the CLO wine bar) tests the interactive wine database projected on the bar of the shop. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO014.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO013.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO012.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine  at the CLO wine bar. (L-R) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Brian Smith (34, Manager), Scott Brenner (41, General Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO010.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine at the CLO wine bar. (R-L) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Scott Brenner (41, General Manager), Brian Smith (34, Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO009.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO004.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is at athe bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO003.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel020.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel015.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel014.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel012.jpg
  • 23 July, 2008. New York, NY. Wine director Chris Goodhart of the Balthazar restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel008.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel002.jpg
  • 9 July, 2008. New York, NY. Bottles of wine and champagne are displayed at the CLO wine bar. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO011.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO006.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, in front of the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO002.jpg
  • LUCCA, ITALY - 25 OCTOBER 2018: (Clockwise, from top left) Antique "Manitas" earrings in gold with carved coral hands and pearls (Mexico, 1890), Antique earrings (Gusanos = worm) in gold with pearls and ruby glass stone (Mexico, circa 1870), Antique earrings in gold filigree with table cut diamond and pearls (Mexico, circa 1840), Antique earrings in gold filigree with polychrome enamel plaques (Emaux Bressans) (France, Bourg-en-Bresse, circa 1840), Antique earrings in gold with poluchrome enamel (Emaux Bressans) and hand cut paste stones (France, Bourg-en-Bresse, circa 1820/1830) and Antique earrings in gilt with "Emaux Bressans" and red glass stones (France, circa 1870/1880),from Annette Klein's private collection, are shown here in her home in Lucca, Italy, on October 25th 2018.<br />
<br />
Annette Klein, who grew up near Cologne in Germany, graduated with a PhD in the History of Theatre. She is an Art Historian, a collector and researcher of antique earrings. Her current research focuses on antique earrings from the 17th and 18th centuries and their geographical, historical, social and cultural context.
    CIPG_20181025_NYT_Klein_M3_1929.jpg
  • ROME, ITALY - 15 JULY 2015: The interior of the Casina delle Civette (House of the Owls, home to the Museum of Stained Glass), is here in Villa Torlonia, Rome, Italy, on July 15th 2015.<br />
<br />
 The Casina delle Civette, which was the residence of Prince Giovanni Torlonia until his death in 1938, is the result of a series of transformations and additions to the nineteenth century “Swiss Cabin”, which, positioned at the edge of the park and hidden by an artificial hillock, was originally intended as a refuge from the formality of the main residence. Today the Casina delle Civette is a Museum of Stained Glass.<br />
<br />
Villa Torlonia is a villa and surrounding gardens formerly belonging to the Torlonia family, a Roman noble family who acquired a huge fortune in the 18th and 19th centuries through administering the finances of the Vatican. In 1925 the Villa was given to Mussolini as a residence, where he remained until 1943, with few changes to the aboveground structures. Between 1942 and 1943 an air-raid shelter was first built in the garden of the villa, and then a much larger and more complex airtight bunker was built under the villa itself, with the intention of resisting both aerial bombardment and chemical warfare.
    CIPG_20150715_NYT-VillaTorlonia__M3_...jpg
  • ROME, ITALY - 15 JULY 2015: Visitors walk down the stairs of the Casina delle Civette (House of the Owls, home to the Museum of Stained Glass), in Villa Torlonia, Rome, Italy, on July 15th 2015.<br />
<br />
 The Casina delle Civette, which was the residence of Prince Giovanni Torlonia until his death in 1938, is the result of a series of transformations and additions to the nineteenth century “Swiss Cabin”, which, positioned at the edge of the park and hidden by an artificial hillock, was originally intended as a refuge from the formality of the main residence. Today the Casina delle Civette is a Museum of Stained Glass.<br />
<br />
Villa Torlonia is a villa and surrounding gardens formerly belonging to the Torlonia family, a Roman noble family who acquired a huge fortune in the 18th and 19th centuries through administering the finances of the Vatican. In 1925 the Villa was given to Mussolini as a residence, where he remained until 1943, with few changes to the aboveground structures. Between 1942 and 1943 an air-raid shelter was first built in the garden of the villa, and then a much larger and more complex airtight bunker was built under the villa itself, with the intention of resisting both aerial bombardment and chemical warfare.
    CIPG_20150715_NYT-VillaTorlonia__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: 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
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, tastes a glass of sherry. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Sherry_003.jpg
  • LENTINI, ITALY - 14 NOVEMBER 2020: A glass display cabinet with souvenirs from Switzerland and other countries visited by Giuseppina Grasso (73), an Italian immigrant in Switzerland who returned to her hometown after she retired, is seen here in here home in Lentini, Sicily, Italy, on November 14th 2020.<br />
<br />
In 1964, at the age of 17 years old, Giuseppina Grasso emigrated to Zurich where she joined her two older sisters. She worked in a typography and then in an insurance company for 20 years until her retirement in 2010. Returned in 2011 to her hometown of Lentini to live in the house she built with her sisters. <br />
<br />
Italians first immigrated to Switzerland on a large scale between 1950 and 1970, mainly working the construction, engineering and catering industries.<br />
<br />
They now number approximately 320,000 - the largest foreign community in Switzerland, according to official statistics for 2019.
    CIPG_20201114_NZZ-ItalianImmigrants_...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: A glass of Sampagnino Bulli, sparkling rosé wine, is seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: A glass of Sampagnino Bulli, sparkling rosé wine, is seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Customers have a glass of wine at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 11 MAY 2020: Bruno De Crescenzo, owner of three bars in the city’s Spanish Quarters, poses for a portrait at the counter of his first bar - Spuzzulè Winebar - in Naples, Italy, on May 11th 2020.<br />
<br />
When he threw a New Year’s Eve party to inaugurate his third bar in this city’s Spanish Quarters, he had reason to be optimistic: The once-rough neighbourhood was attracting foreign tourists and well-to-do Neapolitans willing to spend €5 on a glass of wine. That ended abruptly when Italy went into lockdown in March. And Mr. De Crescenzo isn’t sure it’s ever going to come back, even once the pandemic is over. “The real problem isn’t what we are facing right now,” says Mr. De Crescenzo, who applied for the €600 emergency payment from the government but hasn’t received it yet. “The real problem is what we’ll face tomorrow.” He recently had a taste of tomorrow could bring when he opened one of his bars for takeaway service earlier this month. Nobody came, and he shut down again. Even once bars and restaurants will be allowed to reopen properly – likely over the next few days – social distancing rules means he won’t be able to fit more than a handful of customers indoors at any one time.<br />
<br />
The coronavirus pandemic has precipitated one of the worst economic downturns in generations across the world. But few major economies are likely to suffer as much as Italy’s, or take longer to recover.<br />
The health emergency has already left hundreds of thousands of Italians unable to pay for their own food for the first time. Experts warn that the poverty crisis is only just beginning, and that many of those who abruptly plunged into poverty may never be able to lift themselves out of it – even once the pandemic is over. Italy, more than its Western European neighbors, is ill-prepared to deal with a crisis of this magnitude. Its big problem is that its economy never really recovered from the 2008 financial crisis, leaving families poorer an
    CIPG_20200511_WSJ_NewPoor_7M306530.jpg
  • NAPLES, ITALY - 11 MAY 2020: Bruno De Crescenzo, owner of three bars in the city’s Spanish Quarters, poses for a portrait in front of his first bar - Spuzzulè Winebar - in Naples, Italy, on May 11th 2020.<br />
<br />
When he threw a New Year’s Eve party to inaugurate his third bar in this city’s Spanish Quarters, he had reason to be optimistic: The once-rough neighbourhood was attracting foreign tourists and well-to-do Neapolitans willing to spend €5 on a glass of wine. That ended abruptly when Italy went into lockdown in March. And Mr. De Crescenzo isn’t sure it’s ever going to come back, even once the pandemic is over. “The real problem isn’t what we are facing right now,” says Mr. De Crescenzo, who applied for the €600 emergency payment from the government but hasn’t received it yet. “The real problem is what we’ll face tomorrow.” He recently had a taste of tomorrow could bring when he opened one of his bars for takeaway service earlier this month. Nobody came, and he shut down again. Even once bars and restaurants will be allowed to reopen properly – likely over the next few days – social distancing rules means he won’t be able to fit more than a handful of customers indoors at any one time.<br />
<br />
The coronavirus pandemic has precipitated one of the worst economic downturns in generations across the world. But few major economies are likely to suffer as much as Italy’s, or take longer to recover.<br />
The health emergency has already left hundreds of thousands of Italians unable to pay for their own food for the first time. Experts warn that the poverty crisis is only just beginning, and that many of those who abruptly plunged into poverty may never be able to lift themselves out of it – even once the pandemic is over. Italy, more than its Western European neighbors, is ill-prepared to deal with a crisis of this magnitude. Its big problem is that its economy never really recovered from the 2008 financial crisis, leaving families poorer and the
    CIPG_20200511_WSJ_NewPoor_7M306487.jpg
  • NAPLES, ITALY - 11 MAY 2020: Bruno De Crescenzo, owner of three bars in the city’s Spanish Quarters, poses for a portrait in front of his first bar - Spuzzulè Winebar - in Naples, Italy, on May 11th 2020.<br />
<br />
When he threw a New Year’s Eve party to inaugurate his third bar in this city’s Spanish Quarters, he had reason to be optimistic: The once-rough neighbourhood was attracting foreign tourists and well-to-do Neapolitans willing to spend €5 on a glass of wine. That ended abruptly when Italy went into lockdown in March. And Mr. De Crescenzo isn’t sure it’s ever going to come back, even once the pandemic is over. “The real problem isn’t what we are facing right now,” says Mr. De Crescenzo, who applied for the €600 emergency payment from the government but hasn’t received it yet. “The real problem is what we’ll face tomorrow.” He recently had a taste of tomorrow could bring when he opened one of his bars for takeaway service earlier this month. Nobody came, and he shut down again. Even once bars and restaurants will be allowed to reopen properly – likely over the next few days – social distancing rules means he won’t be able to fit more than a handful of customers indoors at any one time.<br />
<br />
The coronavirus pandemic has precipitated one of the worst economic downturns in generations across the world. But few major economies are likely to suffer as much as Italy’s, or take longer to recover.<br />
The health emergency has already left hundreds of thousands of Italians unable to pay for their own food for the first time. Experts warn that the poverty crisis is only just beginning, and that many of those who abruptly plunged into poverty may never be able to lift themselves out of it – even once the pandemic is over. Italy, more than its Western European neighbors, is ill-prepared to deal with a crisis of this magnitude. Its big problem is that its economy never really recovered from the 2008 financial crisis, leaving families poorer and the
    CIPG_20200511_WSJ_NewPoor_7M306487.jpg
  • NAPLES, ITALY - 11 MAY 2020: Bruno De Crescenzo, owner of three bars in the city’s Spanish Quarters, poses for a portrait in front of his first bar - Spuzzulè Winebar - in Naples, Italy, on May 11th 2020.<br />
<br />
When he threw a New Year’s Eve party to inaugurate his third bar in this city’s Spanish Quarters, he had reason to be optimistic: The once-rough neighbourhood was attracting foreign tourists and well-to-do Neapolitans willing to spend €5 on a glass of wine. That ended abruptly when Italy went into lockdown in March. And Mr. De Crescenzo isn’t sure it’s ever going to come back, even once the pandemic is over. “The real problem isn’t what we are facing right now,” says Mr. De Crescenzo, who applied for the €600 emergency payment from the government but hasn’t received it yet. “The real problem is what we’ll face tomorrow.” He recently had a taste of tomorrow could bring when he opened one of his bars for takeaway service earlier this month. Nobody came, and he shut down again. Even once bars and restaurants will be allowed to reopen properly – likely over the next few days – social distancing rules means he won’t be able to fit more than a handful of customers indoors at any one time.<br />
<br />
The coronavirus pandemic has precipitated one of the worst economic downturns in generations across the world. But few major economies are likely to suffer as much as Italy’s, or take longer to recover.<br />
The health emergency has already left hundreds of thousands of Italians unable to pay for their own food for the first time. Experts warn that the poverty crisis is only just beginning, and that many of those who abruptly plunged into poverty may never be able to lift themselves out of it – even once the pandemic is over. Italy, more than its Western European neighbors, is ill-prepared to deal with a crisis of this magnitude. Its big problem is that its economy never really recovered from the 2008 financial crisis, leaving families poorer and the
    CIPG_20200511_WSJ_NewPoor_7M306468.jpg
  • VENICE, ITALY - 8 MAY 2019: Visitors watch "Glass Factory II" (2019) by Selasi Awusi Sosu in the Ghana Pavilion at the Arsenale during the 58th International Art Exhibition of La Biennale di Venezia in Venice, Italy, on May 8th 2019.<br />
<br />
The 58th International Art Exhibition of La Biennale di Venezia, titled "May You Live In Interesting Times”,is curated by Ralph Rugoff.  The Exhibition is is divided into two separate presentations, Proposition A in the Arsenale and Proposition B in the Giardini’s Central Pavilion, comprising 79 artists from all over the world.  “May You Live In Interesting Times highlights artworks whose forms function in part to call attention to what forms conceal and the multifarious purposes that they fulfil. In an indirect manner, then, perhaps these artworks can serve as a kind of guide for how to live and think in ‘interesting times’.
    CIPG_20190509_NYT_Biennale_M3_7300.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_8039.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7977.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7968.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7935.jpg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7923.jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Olive oil is poured into a glass for a tasting session at Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018.<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    CIPG_20181127_SAVEUR-LakeGarda_M3_86...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Olive oil is poured into a glass for a tasting session at Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018.<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    CIPG_20181127_SAVEUR-LakeGarda_M3_85...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: The Janarius dessert, with Avola almonds, Bronte pistacchios and a heart of Vesuvius apricot, is seen here with a glass of  Passito from Siracusa (Sicily) are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_49...jpg
  • LUCCA, ITALY - 25 OCTOBER 2018: (First top row) Antique brooch and earrings in gold with onyx and pearls (USA, circa 1880), antique earrings with Piqué tops and segments of the telegraphic cable between Europe and North America (USA, Tiffany, 1858), Earrings in gold and alluminium with engravings and amethyst (France, circa 1860) and Earrings in gold and alluminium with engravings and rock crystal (France, circa 1860); followed by (4 earrings in the left half of frame) American antique earrings  in gold with black enamel and carved onyx (USA, late 1800s); followed by (right half of frame) antique earrings and brooch in japanned metal with reverse glass painting (France, mid-1800s) from Annette Klein's private collection, are shown here in her home in Lucca, Italy, on October 25th 2018.<br />
<br />
Annette Klein, who grew up near Cologne in Germany, graduated with a PhD in the History of Theatre. She is an Art Historian, a collector and researcher of antique earrings. Her current research focuses on antique earrings from the 17th and 18th centuries and their geographical, historical, social and cultural context.
    CIPG_20181025_NYT_Klein_M3_1676.jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while the 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: A dish of pennette with Genovese is seen here 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: 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: Customers have lunch 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: 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: Customers are seen here 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 - 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 cooks the 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 - 20 DECEMBER 2017: Visitors are seen here in the Royal Chapel of the Treasure of St. Januarius, or the Reale cappella del Tesoro di San Gennaro, located in the Cathedral of Naples, Italy, and dedicated to St. Januarius, patron saint of the city, in Naples, Italy, on December 20th 2017.<br />
<br />
Januarius, who lived between the 3rd and 5th century AD, is the patron saint of Naples, where the faithful gather three times a year in Naples Cathedral to witness the liquefaction of what is claimed to be a sample of his blood kept in a sealed glass ampoule.
    CIPG_20171220_NAPOLI-Misc_M3_4214.jpg
  • CERRIONE, ITALY - 24 JUNE 2017: Gold flakes found by a gold panner are stored here in a glass phial in Cerrione, Italy, on June 24th 2017.<br />
<br />
Gold Panners from Italy, Switzerland, France, UK, US and Slovenia gathered in Vermogno (Zubiena) for the 36th Italian Gold Panning Championship.<br />
<br />
Gold panning is a form of placer mining and traditional mining that extracts gold from a placer deposit using a pan. The process is one of the simplest ways to extract gold, and is popular with geology enthusiasts especially because of its cheap cost and the relatively simple and easy process. Once a suitable placer deposit is located, some alluvial deposit are scooped into a pan, where it is then gently agitated in water and the gold sinks to the bottom of the pan. Materials with a low specific gravity are allowed to spill out of the pan, whereas materials with a higher specific gravity sink to the bottom of the sediment during agitation and remain within the pan for examination and collection by the prospector.
    CIPG_20170624_NYT_GoldPanners_M3_026...jpg
  • CERRIONE, ITALY - 24 JUNE 2017: A gold panner stores a gold flake he found in a glass phial on the Elmo River in Cerrione, Italy, on June 24th 2017.<br />
<br />
Gold Panners from Italy, Switzerland, France, UK, US and Slovenia gathered in Vermogno (Zubiena) for the 36th Italian Gold Panning Championship.<br />
<br />
Gold panning is a form of placer mining and traditional mining that extracts gold from a placer deposit using a pan. The process is one of the simplest ways to extract gold, and is popular with geology enthusiasts especially because of its cheap cost and the relatively simple and easy process. Once a suitable placer deposit is located, some alluvial deposit are scooped into a pan, where it is then gently agitated in water and the gold sinks to the bottom of the pan. Materials with a low specific gravity are allowed to spill out of the pan, whereas materials with a higher specific gravity sink to the bottom of the sediment during agitation and remain within the pan for examination and collection by the prospector.
    CIPG_20170624_NYT_GoldPanners_M3_025...jpg
  • ROME, ITALY - 20 MARCH 2017: An image of the Virgin in a frame attached to a wall, with above it was a bare LED street lamp with its glass panes removed, is seen here in the Monti neighborhood in Rome, Italy, on March 20th 2017.<br />
<br />
Rome is undergoing a city-wide plan to change its public illumination from the current yellow sodium street lights CK to white LED lamps. In making the change, Rome joins a long line of cities around the world that have switched to the cheaper, and more environmentally friendly LED lighting, and it is not the first city where that change has come at the price of protest.<br />
<br />
Since July, some 100,000 led lights have already been installed, just over half the number that will be substituted in the 53 million euro changeover that is expected to save the city millions of euros in electrical bills. But when Rome’s municipal electrical utility ACEA began to substitute the lamps in Rome’s historic center, residents began to take note.
    CIPG_20170320_NYT_RomeLights__M3_639...jpg
  • ROME, ITALY - 20 MARCH 2017: White LED street lamps with their glass panes removed light up a street in the Monti neighborhood in Rome, Italy, on March 20th 2017.<br />
<br />
Rome is undergoing a city-wide plan to change its public illumination from the current yellow sodium street lights CK to white LED lamps. In making the change, Rome joins a long line of cities around the world that have switched to the cheaper, and more environmentally friendly LED lighting, and it is not the first city where that change has come at the price of protest.<br />
<br />
Since July, some 100,000 led lights have already been installed, just over half the number that will be substituted in the 53 million euro changeover that is expected to save the city millions of euros in electrical bills. But when Rome’s municipal electrical utility ACEA began to substitute the lamps in Rome’s historic center, residents began to take note.
    CIPG_20170320_NYT_RomeLights__M3_637...jpg
  • ROME, ITALY - 20 MARCH 2017: White LED street lamps with their glass panes removed light up a street in the Monti neighborhood in Rome, Italy, on March 20th 2017.<br />
<br />
Rome is undergoing a city-wide plan to change its public illumination from the current yellow sodium street lights CK to white LED lamps. In making the change, Rome joins a long line of cities around the world that have switched to the cheaper, and more environmentally friendly LED lighting, and it is not the first city where that change has come at the price of protest.<br />
<br />
Since July, some 100,000 led lights have already been installed, just over half the number that will be substituted in the 53 million euro changeover that is expected to save the city millions of euros in electrical bills. But when Rome’s municipal electrical utility ACEA began to substitute the lamps in Rome’s historic center, residents began to take note.
    CIPG_20170320_NYT_RomeLights__M3_636...jpg
  • ROME, ITALY - 27 AUGUST 2016: Maria Santori pours crushed ice into a glass as she prepares a grattachecca at "Il Tempio della Grattachecca" in Rome, Italy, on August 27th 2016.<br />
<br />
The “grattachecca” is a serving of crushed ice topped with a medley of fruit syrups. Today’s grattacheccari can be divided into two distinct categories: the purists vs. the hygienicals. The former insist that the ice must be grated by hand from a large block of fresh ice using a metal device that resembles a carpenter’s hand plane. Those in the latter category use a mechanical ice crusher.
    CIPG_20160827_NYT_Grattachecche_5M3_...jpg
  • ROME, ITALY - 5 FEBRUARY 2016: A faithful touches  the glass box where the relic of Saint Pio is exposed, in the church of San Salvatore in Lauro, in Rome, Italy, on February 5th 2016.<br />
<br />
Crowds of tens of thousands faithfuls and pilgrims greeted the arrival of the relics of Saint Pius of Pietrelcina – better known as Padre Pio – and Saint Leopold Mandic in Rome. On the afternoon of February 5h, the two saint will be taken in procession to St-Peter's basilica.<br />
<br />
Saint Pio and Saint Leopold were two Franciscans that lived in the 20th century and that are well known as confessors and spiritual guides. Pope Francis himself requested that the relics of the saints come to Rome, in part to inspire the ministry of the priests who have been chosen as Missionaries of Mercy for the Jubilee.
    CIPG_20160205_NYT-PadrePio__M3_4976.jpg
  • MILANO, ITALY - 1 MARCH 2016: Amuse-bouches (cheese mousse  with mustard, curry crunchies and dill) are served as welcome snack together with a glass of prosecco to all the customers of the "InGalera" restaurant upon their arrival, here in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • ROME, ITALY - 15 JULY 2015: The Casina delle Civette (House of the Owls) is here in Villa Torlonia, Rome, Italy, on July 15th 2015.<br />
<br />
 The Casina delle Civette, which was the residence of Prince Giovanni Torlonia until his death in 1938, is the result of a series of transformations and additions to the nineteenth century “Swiss Cabin”, which, positioned at the edge of the park and hidden by an artificial hillock, was originally intended as a refuge from the formality of the main residence. Today the Casina delle Civette is a Museum of Stained Glass.<br />
<br />
Villa Torlonia is a villa and surrounding gardens formerly belonging to the Torlonia family, a Roman noble family who acquired a huge fortune in the 18th and 19th centuries through administering the finances of the Vatican. In 1925 the Villa was given to Mussolini as a residence, where he remained until 1943, with few changes to the aboveground structures. Between 1942 and 1943 an air-raid shelter was first built in the garden of the villa, and then a much larger and more complex airtight bunker was built under the villa itself, with the intention of resisting both aerial bombardment and chemical warfare.
    CIPG_20150715_NYT-VillaTorlonia__M3_...jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, tastes a glass of sherry. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Sherry_021.jpg
  • 2 December, 2008. New York, NY. A woman hold her glass of sherry wine during the tasting at the Tinto Fino spanish wine shop in the East Village. Behind her hand is a bottle of Alvear's Fino, a sherry wine. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Sherry_014.jpg
  • 2 December, 2008. New York, NY. Basil Reyes, 37, tastes a glass of Sherry at the Tinto Fino spanish wine shop. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Sherry_001.jpg
  • 30 October, 2008. New York, NY. Various types of sauces such as tomato sauce and apple sauce are stored in glass can here in the root cellar Cindy Worley is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_029.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry004.jpg
  • LECCE, ITALY - 29 July 2013: Abstract lamps made from half-melted glass bottles at Doppiozero, a hip modern deliatessen-style restaurant in Lecce, Italy, on July 29th 2013.
    CIPG_20130729_NYT_Lecce__MG_3347.jpg
  • Harlem, New York, USA - March 24. A fan on a glass table with funeral home director Isaiah Owens' picture and the slogan "Where beauty softens your grief" and "Leading funeral service into the 21st century" on March 24, 2008 in Harlem, New York, USA. This fan is distributed to family and friends of the deceased during the viewing and the funeral service in the chapel of the Isaiah Owens Funeral Home.
    cipriano_funeral_012.jpg
  • 25 June 2012. Palermo, Italy. Glass bottles used for homemade tomato sauce are in the kitchen of the villa of Cosa Nostra boss Salvatore Riina in Palermo, Italy. Cosa Nostra's boss Salvatore Riina's villa in via Bernini, Palermo, was confiscated after his arrest on January 15, 1993 and will host a Caraninieri station. Salvatore Riina lived in the villa during the last years of his absconding ### 25 giugno 2012. Palermo, Italia. Bottiglie di vetro vuote usate per la salsa di pomodoro fatta in casa nella villa del boss di Cosa Nostra Salvatore Riina a Palermo. La villa del boss di Cosa Nostra Salvatore Riina in via Bernini è stata confiscata dopo il suo arresto il 15 gennaio 1993, e ospiterà una stazione dei carabinieri nel 2013. Salvatore Riina ha vissuto nella villa durante gli ultimi anni della sua latitanza.
    OnOff_CIG_2012_06_VillaRiina_D-036.jpg
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