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  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_014.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_010.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_013.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_012.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_008.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, pick some fragola (strawberry) gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_007.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_004.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop. NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_002.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_001.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_011.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops a fragola (strawberry) gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_009.jpg
  • 24 October, 2008. New York, NY. An assortment of gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_006.jpg
  • 24 October, 2008. New York, NY. An assortment of gelato at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_005.jpg
  • 24 October, 2008. New York, NY. Sales and marketing associate of Pierre Marcolini Chocolatier, Tracey Cowie, 22, scoops an apple cider gelato into a cone at the Pierre Marcolini Chocolatier shop in Manhattan, NY.<br />
The gelato free-standing case is new feature of the shop.<br />
NOTE: The gelato displayed here is produced by Taste Gelato Artigianale, and not by Pierre Marcolini Chocolatier.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    gelato_003.jpg
  • ROME, ITALY - 20 JUNE 2017: A Roman policewoman, entrusted to protect the Fountain of Trevi, blows his whistle at tourists that are eating ice cream by the fountain in Rome, Italy, on June 20th 2017.<br />
<br />
The warm weather has brought a menacing whiff of tourists behaving badly in Rome. On April 12, a man went skinny-dipping in the Trevi fountain resulting in a viral web video and a 500 euro fine.<br />
<br />
Virginia Raggi, the mayor of Rome and a national figurehead of the anti-establishment Five Star Movement,  issued an ordinance involving harsher fines for eating, drinking or sitting on the fountains, for washing animals or clothes in the fountain water or for throwing anything other than coins into the water of the Trevi Fountain, Bernini’s Four Fountains and 35 other city fountains of artistic or historic significance around the city.  “It is unacceptable that someone use them to go swimming or clean themselves, it’s an historic patrimony that we must safeguard,” Ms. Raggi said.
    CIPG_20170620_NYT_TreviFountain__M3_...jpg
  • ROME, ITALY - 20 JUNE 2017: Tourists eating ice cream by the Trevi Fountain walk away after being warned by a policewoman entrusted to protect the fountain, in Rome, Italy, on June 20th 2017.<br />
<br />
The warm weather has brought a menacing whiff of tourists behaving badly in Rome. On April 12, a man went skinny-dipping in the Trevi fountain resulting in a viral web video and a 500 euro fine.<br />
<br />
Virginia Raggi, the mayor of Rome and a national figurehead of the anti-establishment Five Star Movement,  issued an ordinance involving harsher fines for eating, drinking or sitting on the fountains, for washing animals or clothes in the fountain water or for throwing anything other than coins into the water of the Trevi Fountain, Bernini’s Four Fountains and 35 other city fountains of artistic or historic significance around the city.  “It is unacceptable that someone use them to go swimming or clean themselves, it’s an historic patrimony that we must safeguard,” Ms. Raggi said.
    CIPG_20170620_NYT_TreviFountain__M3_...jpg
  • 11 December, 2008. New York, NY. An assistant of Waldy Malouf serves a souffle of chocolate and smoked vanilla ice cream at the Beacon restauran. Waldy Malouf is "on stage" for a small birthday party of six people in the open kitchen of Beacon's dining room, a New York restaurant. Several restaurants offer special seatings with their celebrity chefs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081211_NYT_CHEF-beacon_M...jpg
  • GIGLIO (GR), ITALY - 9 APRIL, 2012: An ice-cream maker is in his shop by the Giglio harbor. Giglio, a Tuscan island famous for its pristine waters and quiet living style, faces the challenges of starting a tourist season with a 225,000-tonne ship stuck at the entrance of its tiny port. Months after the Costa Concordia shipwreck, the Tuscany Region and Ministry for Tourism financed a 50,000-euro promotional campaign to encourage visitors to go to Giglio for the summer, while islanders are creating new walking paths and wine tasting tours to diversify their offer, trying to take advantage of the popularity that the tiny island has gained globally last January. The new attraction on Giglio has already caused an increase in the number of tourists who go to the island just for one day. <br />
<br />
Ph. Gianni Cipriano for The New York Times
    giglio_39.jpg
  • GIGLIO (GR), ITALY - 9 APRIL, 2012: An ice-cream maker is in his shop by the Giglio harbor. Giglio, a Tuscan island famous for its pristine waters and quiet living style, faces the challenges of starting a tourist season with a 225,000-tonne ship stuck at the entrance of its tiny port. Months after the Costa Concordia shipwreck, the Tuscany Region and Ministry for Tourism financed a 50,000-euro promotional campaign to encourage visitors to go to Giglio for the summer, while islanders are creating new walking paths and wine tasting tours to diversify their offer, trying to take advantage of the popularity that the tiny island has gained globally last January. The new attraction on Giglio has already caused an increase in the number of tourists who go to the island just for one day. <br />
<br />
Ph. Gianni Cipriano for The New York Times
    giglio_38.jpg