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  • 8 October, 2008. New York, NY. Michael Burke, 33, one of the managers, serves 2 glasses of juice to customers having breakfast at the  Cookshop Restaurant & Bar in Chelsea, NYC.<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
    HOURS_Breakfast_013.jpg
  • 8 October, 2008. New York, NY. Menus and orange juice are here on a table of the Cookshop Restaurant & Bar in Chelsea, NYC.<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
    HOURS_Breakfast_004.jpg
  • 8 October, 2008. New York, NY. A waiter serves breakfast to customers at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_016.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_006.jpg
  • 8 October, 2008. New York, NY. Customers are here in front of the Cookshop Restaurant & Bar in Chelsea, NYC, before having breakfast. <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
    HOURS_Breakfast_001.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_022.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_012.jpg
  • 8 October, 2008. New York, NY. Customers chat and have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_011.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_005.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NYC.<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
    HOURS_Breakfast_003.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_023.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_021.jpg
  • 8 October, 2008. New York, NY. A waiter serves coffee to customers at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_020.jpg
  • 8 October, 2008. New York, NY. A waiter serves breakfast to customers at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_019.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_018.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_017.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_015.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_014.jpg
  • 8 October, 2008. New York, NY. Customers chat and have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_010.jpg
  • 8 October, 2008. New York, NY. Customers chat and have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_009.jpg
  • 8 October, 2008. New York, NY. A waiter serves cappucinos for breakfast  at a table of the Cookshop Restaurant & Bar in Chelsea, NYC.<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
    HOURS_Breakfast_008.jpg
  • 8 October, 2008. New York, NY. Customers have breakfast at the Cookshop Restaurant & Bar in Chelsea, NY.<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
    HOURS_Breakfast_007.jpg
  • 8 October, 2008. New York, NY. Customers enter the Cookshop Restaurant & Bar in Chelsea, NYC, to have breakfast.<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
    HOURS_Breakfast_002.jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A Pizza Cafona (peasant pizza,  topped with oregano, cheese tomato juice and chopped tomatoes) is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A crucifix is seen here in the makeshift temporary kitchen oft Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A car is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Roberto bakes a pizza in the oven at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A fried pizza is seen here in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A view of the ceiling in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks a pasta with potatoes and provola cheese in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Arancinas (fried rice balls) are fried here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Montanaras (fried pizzas with tomato sauce and mozzarella) are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizzas are baked in the pizza oven here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: (L-R) Roberto and Luigi are seen at work as they prepare pizzas at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A view of the interior of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: The pizza oven is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Panzarotti with fresh tomatoes and arugula are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizza boxes are stacked in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Alfonso cuts ciccioli,  pressed cakes of fatty pork, here in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A car is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A customer enters the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter for home deliveries is parked here outside the Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A customer has lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pasta with potatoes and provola cheese is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: (L-R) Alessandro and Roberto prepare pizzas here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Fried dough for montanara pizzas are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizza boxes are stacked in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Fried dough for montanara pizzas are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • CALTANISSETTA, ITALY - 13 NOVEMBER 2014: Pakistani asylum seekers walk back to the Pian del Lago CARA (Accommodation Centre for Asylum Seekers) with a cart of purchased juices and sodas in Caltanissetta, Italy, on November 13th 2014. To this date, the Pian de Lago CARA hosts 491 asylum seekers, while 40 illegal immigrants are held in the CIE (Center for Identification and Deportation), before being deported.
    CIPG_20141114_LEMONDE_Immigration__M...jpg
  • CALTANISSETTA, ITALY - 13 NOVEMBER 2014: Pakistani asylum seekers walk back to the Pian del Lago CARA (Accommodation Centre for Asylum Seekers) with a cart of purchased juices and sodas in Caltanissetta, Italy, on November 13th 2014. To this date, the Pian de Lago CARA hosts 491 asylum seekers, while 40 illegal immigrants are held in the CIE (Center for Identification and Deportation), before being deported.
    CIPG_20141114_LEMONDE_Immigration__M...jpg