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  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_390...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_279...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Pedestrians stop and photograph Gino Sorbillo, a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) as hey hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_390...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_388...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) pose for a selfie with a customer, to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_377...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_373...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_371...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_370...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), are seen here as waiting customers and pedestrians pose for pictures as they reach out to Gino Sorbillo's free pizzas, offered to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_369...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), are seen here as waiting customers and pedestrians pose for pictures as they reach out to Gino Sorbillo's free pizzas, offered to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_368...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_276...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left) pose for pictures and selfies with a customers and pedestrians as they hold commemorative pizzas to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_386...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Waiting customers and pedestrians reach out to the free pizzas offered by Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo,  together with his brother Toto (right) and a pizzaiuolo (left), to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here by his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_372...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares a commemorative pizza to celebrate the art of Pizzaiuolo added to Unesco's list of Intangible Cultural Heritage of Humanity, here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_278...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_296...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_401...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress serves pizzas to customers here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_401...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter serves pizzas to customers here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_398...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers eat pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_396...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers are seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_391...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizza Margherita is seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_367...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A baker pulls out a pizza from the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_351...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_328...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_326...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas by the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_323...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizzaiuolo (pizza maker) prepares pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_304...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_302...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_301...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_293...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares pizzas with his co-worker here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_287...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, prepares pizzas with his co-worker here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_286...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_284...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_281...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_270...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Pizzaiuolos (pizza makers) are seen here at work at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_269...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries pizzas here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_402...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries a pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waitress carries a pizza here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Donato Putignano (23, center), a customers visiting Naples from Apulia, eats a Neapolitan pizza for the first time, here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_400...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Customers are seen here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_394...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Amateur singer Antonio Borrelli, aka Topolino (Mickey Mouse), sings a song quoting Pizzaiuolo Gino Sorbillo, here on his balcony next Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_386...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas for customers as the bakers check on the pizzas in the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_363...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Bakers are seen here at work y the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_354...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A baker checks on the pizzas in the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_349...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas by the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_346...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizza is baked in a wood-fired oven here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_340...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_325...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, stretches pizza dough here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_325...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A waiter picks up freshly baked pizzas for customers as the bakers check on the pizzas in the wood-fired oven at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_319...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: A pizzaiuolo (pizza maker) stretches the pizza dough here at Pizzeria Gino Sorbillo in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_318...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, places a Margerita Pizza on a shovel before it is transferred to the oven here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_300...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, delivers a Pizza Margerita on the counter here in his pizzeria in Naples, Italy, on December 8th 2017.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_295...jpg
  • NAPLES, ITALY - 8 DECEMBER 2017: Gino Sorbillo (39, center), a Master Pizzaiuolo (pizza chef) and owner of Pizzeria Gino Sorbillo, performs in front of his co-workers as he twirls a pizza dough in the air, here in his pizzeria in Naples, Italy, on December 8th 2017. According to Gino Sorbillo, twirling pizza in the air is a performance practiced by older generations of pizziauolis that doesn't benefit the pizza making.<br />
<br />
On Thursday December 7th 2017, UNESCO added the art of Neapolitan “Pizzaiuolo” to its list of Intangible Cultural Heritage of Humanity.<br />
<br />
The art of the Neapolitan ‘Pizzaiuolo’ is a culinary practice comprising four different phases relating to the preparation of the dough and its baking in a wood-fired oven, involving a rotatory movement by the baker. The element originates in Naples, the capital of the Campania Region, where about 3,000 Pizzaiuoli now live and perform. Pizzaiuoli are a living link for the communities concerned. There are three primary categories of bearers – the Master Pizzaiuolo, the Pizzaiuolo and the baker – as well as the families in Naples who reproduce the art in their own homes. The element fosters social gatherings and intergenerational exchange, and assumes a character of the spectacular, with the Pizzaiuolo at the centre of their ‘bottega’ sharing their art.<br />
<br />
In Naples, pizza makers celebrated the victory by giving away free pizzas.
    CIPG_20171208_NYT_UnescoPizza_M3_282...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Antonio (68) is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Grazia (60) serves a dish of pasta with eggplants, tomatoes and provola cheese to a customer at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here behind the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here before browning fresh tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Sausage and friarelli are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia, 60, is seen here at the entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A pan of pasta with eggplants, tomatoes and provola cheese is seen here cooking in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Cheeses and cold cuts are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Olives are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60, center) is seen here behind the delicatessen counter chatting with customers at  Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A dish of pasta with eggplants, tomatoes and provola cheese is seen here in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A pan of pasta with eggplants, tomatoes and provola cheese is seen here cooking in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-owner Antonio (68), his son Rosario and two custerms are seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Caciotta cheese hangs over the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Cheeses and cold cuts are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Olives are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
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