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  • NAPLES, ITALY - 30 SEPTEMBER 2019:  Fried meatballs are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Boiled broccolis are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi, Vittorio's helper, is  seen here cutting parsley in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A view of the kitchen stove at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • 11 December, 2008. New York, NY. A special seating of six is here forthe open kitchen of  Waldy Malouf at the Beacon restaurant. 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
  • 11 December, 2008. New York, NY. Waldy Malouf serves hot smoked bass to a customer of the open kitchen special seating at the Beacon restaurant. 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
  • 11 December, 2008. New York, NY. Waldy Malouf waits for the orders at the kitchen of the Beacon restaurant. He 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
  • 11 December, 2008. New York, NY. Waldy Malouf waits for the orders at the kitchen of the Beacon restaurant. He 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
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stair that lead from the root cellar to the kitchen, holding fresh food she stored. She is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_018.jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019:  Baccalà is seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Zucchini Scapece are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) fries meatballs in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) fries meatballs in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Meatballs are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: (R-L) Vittorio Correale (74) and his helper Antonio Ziccardi are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is  seen here working in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares meatballs in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (center) and Vittorio Correale (74, left) are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, is seen here as it cooks in the kitchen of  La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • 15 December, 2008. New York, NY. A special seating of five is here in the Open Kitchen of Ed Witt at Bloomingdale Road restaurant. Ed Witt is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_018.jpg
  • 15 December, 2008. New York, NY. A special seating of five is here in the Open Kitchen of Ed Witt at Bloomingdale Road restaurant. Ed Witt is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_014.jpg
  • 15 December, 2008. New York, NY. A special seating of five is here in the Open Kitchen of Ed Witt at Bloomingdale Road restaurant. Ed Witt is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_013.jpg
  • 15 December, 2008. New York, NY. A special seating of five is here in the Open Kitchen of Ed Witt at Bloomingdale Road restaurant. Ed Witt is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_003.jpg
  • 15 December, 2008. New York, NY. A special seating of five is here in the Open Kitchen of Ed Witt at Bloomingdale Road restaurant. Ed Witt is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_001.jpg
  • 11 December, 2008. New York, NY. A special seating of six is here forthe open kitchen of  Waldy Malouf at the Beacon restaurant. 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
  • 11 December, 2008. New York, NY. Customers of a special seating enjoy a self-cooked kobe beef on hot stone in the open kitchen of Waldy Malouf at the Beacon restaurant. NOTE: the cook in the background is not Wandy. 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
  • 11 December, 2008. New York, NY. A special seating of six is here forthe open kitchen of  Waldy Malouf at the Beacon restaurant. 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
  • 11 December, 2008. New York, NY. A special seating of six is here forthe open kitchen of  Waldy Malouf at the Beacon restaurant. 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
  • 11 December, 2008. New York, NY. Waldy Malouf waits for the orders at the kitchen of the Beacon restaurant while his special seating customers wait in the back. He 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
  • 11 December, 2008. New York, NY. A special seating of six is here forthe open kitchen of  Waldy Malouf at the Beacon restaurant. 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
  • 11 December, 2008. New York, NY. Waldy Malouf waits for the orders at the kitchen of the Beacon restaurant while his special seating customers wait in the back. He 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
  • 11 December, 2008. New York, NY. Waldy Malouf picks roasted oysters from the kitchen at the Beacon restaurant. He 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
  • 9 December, 2008. New York, NY. A cook and assistant of Tom Collichio is here in the kitchen while Mr Collichio is "on stage" for customers in the open kitchen of Craft'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
    Chef_007.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_034.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_033.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in the kitchen where she cooks the fresh food. She then stores the sauces in cans she preserves in the root cellar she is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_017.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_016.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_015.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_014.jpg
  • 30 October, 2008. New York, NY. A cabbage and an acor squash are here in the Cindy Worley's kitchen. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_022.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_006.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_011.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_010.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_009.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_008.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_007.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_005.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_004.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_003.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_001.jpg
  • 18 December, 2008. New York, NY. Choir director Gregg Breinberg, 36, directs his fifth grade students from the Graniteville School chorus in Staten Island, at the Kitchen Club restaurant for a Bruce Weber private party in Manhattan, NY. <br />
<br />
The story of P.S. 22 Chorus began in the fall of 1999 when Breinberg arrived at the 1,250 student K-5 elementary school after being excised from his first music teaching job at nearby P.S. 60 in Staten Island.   Unfortunately for Mr. Breinberg, himself a Staten Island native, P.S. 22 didn't have any available music jobs so he found himself in the unfamiliar position of second grade teacher.<br />
<br />
"It was never my intention to be a classroom teacher," Breinberg dressed casually in a pair of blue jeans and grey sweatshirt, said.  "In the absence of a music job, I used music to teach second grade. Everything I taught from math to english, I taught with music."<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
    PS22_002.jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: A blackboard saying "Danger!! The meatballs of this place can provoke a sindrome of nostalgia and addiction" is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A banner of La Taverna a Santa Chiara is seen here by the campanile (bell tower) of the Monastery of Santa Chiara , in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A starter dish made of raw shoulder, cold cuts of Castelpoto and cheese produced by Giovanni Pucciarelli, are seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • 15 December, 2008. New York, NY. Ed Witt at Bloomingdale Road is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_016.jpg
  • 15 December, 2008. New York, NY. Chef Ed Witt prepares dishes of stone broke farm beef heart for a special seating of five at the Bloomingdale Road restaurant.  Ed Witt at Bloomingdale Road is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_012.jpg
  • 15 December, 2008. New York, NY. Ed Witt at Bloomingdale Road is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_007.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_010.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks towards the door that leads to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Cellar_003.jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Spaghetti  with clams are seen here at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares spaghetti with clams at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Pasta with beans is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (left, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (right, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (center) is seen here with customers at the entrance of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Stocksfish with olives are seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018:  banner of La Taverna a Santa Chiara hangs from its balcony here in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A passer-by walks by La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    SMAS_20181010_CULBACK_SantaChiara_DS...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chili peppers with Vesuvian cherry tomatoes are cooked here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cuts raw shoulder here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A wine supplier of La Taverna a Santa Chiara is seen here at the entrance of the tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo prepares the "melanzane a funghetto", a side dish made of egglplants and Vesuvian cherry tomatoes, at La Taverna a Santa Chiara, in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: (L-R) Nives Monda and Potito Izzo, founders of La Taverna a Santa Chiara, pose for a portrait in their tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: A waiter serves customers having lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Anchovies are seen here as they cook in olive oil at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo (center) and Nives Monda (center-right), founders of La Taverna a Santa Chiara, chat with "O Professore" (The Professor"), a well-known character of the historical center, here in their tavern in Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Scialatelli, alici, pomodoro e tarallo sbriciolato", a fresh pasta anchovies, Vesuvian cherry tomatoes and crumbled taralli, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: The daily menu is seen here at the entrance of La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Customers have lunch at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, is seen here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Ziti al ragù", a classical Neapolitan dish which consists in an ancient pasta with meat sauce, here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo serves "Maccheroncini alla Briganta", a pasta with  chili peppers Vesuvian cherry tomatoes and conciato romano cheese here at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 10 OCTOBER 2018: Chef Potito Izzo cooks at La Taverna a Santa Chiara, a tavern in the historical center of Naples, Italy, on October 10th 2018.<br />
<br />
The idea of the founders Nives Monda and Potito Izzo (two really unusual names in southern Italy) was to create a “taste gate" of Campania products. La Taverna a Santa Chiara, founded in 2013, is a modern tavern whose strengths are the choice of regional and seasonal products and mostly small producers. Small restaurant, small producers.<br />
The two partners tried to put producers and consumers in direct contact, skipping the distribution, and managing to reduce the costs of the products considerably. Nives and Potito managed to create a simple kitchen, at moderate costs but with high quality raw materials.<br />
"A different restaurant idea," says Nives, "the producers deliver their products at low prices and the tavern manages to make traditional dishes with niche products".<br />
Nives Monda has been a labor consultant for 20 years. Potito Izzo is the chef who has always been loyal to the  family cuisine. When he embraced the idea of Nives he found in the tavern the natural place to express the tradition of Neapolitan cuisine. Nives defines him as a "comfort food chef". Their partnership is a true friendship that has lasted for over 10 years.
    CIPG_20181010_CULBACK_TavernaSantaCh...jpg
  • NAPLES, ITALY - 20 MARCH 2018: Raffaele Esposito is seen here at work in the kitchen of the Pizzeria e Trattoria Vigliena in Naples, Italy, on March 20th 2018.<br />
<br />
Pizzeria e Trattoria Vigliena is a restaurant outside of the city center and adjacent to the port. At lunch, the place is packed with workers from the docks and ship owners and workers from the recently built Marina Vigliena.<br />
<br />
The restaurant is owned by Raffaele Esposito, Concetta’s son and the third generation of a family of chefs who founded this restaurant in the middle of the 20th century
    CIPG_20180320_CULBACK_TrattoriaVigli...jpg
  • NAPLES, ITALY - 20 MARCH 2018: Carmine Esposito checks the pasta in the kitchen at the Pizzeria e Trattoria Vigliena in Naples, Italy, on March 20th 2018.<br />
<br />
Pizzeria e Trattoria Vigliena is a restaurant outside of the city center and adjacent to the port. At lunch, the place is packed with workers from the docks and ship owners and workers from the recently built Marina Vigliena.<br />
<br />
The restaurant is owned by Raffaele Esposito, Concetta’s son and the third generation of a family of chefs who founded this restaurant in the middle of the 20th century
    CIPG_20180320_CULBACK_TrattoriaVigli...jpg
  • NAPLES, ITALY - 20 MARCH 2018: Clams in an oil, garlic and Piennolo tomato sauce are seen here cooking in the kitchen of the Pizzeria e Trattoria Vigliena in Naples, Italy, on March 20th 2018.<br />
<br />
Pizzeria e Trattoria Vigliena is a restaurant outside of the city center and adjacent to the port. At lunch, the place is packed with workers from the docks and ship owners and workers from the recently built Marina Vigliena.<br />
<br />
The restaurant is owned by Raffaele Esposito, Concetta’s son and the third generation of a family of chefs who founded this restaurant in the middle of the 20th century
    CIPG_20180320_CULBACK_TrattoriaVigli...jpg
  • NAPLES, ITALY - 20 MARCH 2018: An order for a spaghetti with clams is seen here in the kitchen of the Pizzeria e Trattoria Vigliena in Naples, Italy, on March 20th 2018.<br />
<br />
Pizzeria e Trattoria Vigliena is a restaurant outside of the city center and adjacent to the port. At lunch, the place is packed with workers from the docks and ship owners and workers from the recently built Marina Vigliena.<br />
<br />
The restaurant is owned by Raffaele Esposito, Concetta’s son and the third generation of a family of chefs who founded this restaurant in the middle of the 20th century
    CIPG_20180320_CULBACK_TrattoriaVigli...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queens members Micescu Mieila (49) and Maria Miglescu (20) cut savoy cabbage used in sarmales (a typica Roma roll made of savoy cabbage stuffed with rice and ground meat) for their food stand at the iFest, an alternative music festival, in the kitchen of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_55...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Micescu Mieila (49) and Maria Miglescu (20) cut savoy cabbage used in sarmales (a typica Roma roll made of savoy cabbage stuffed with rice and ground meat) for their food stand at the iFest, an alternative music festival, in the kitchen of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_54...jpg
  • 15 December, 2008. New York, NY. Ed Witt at Bloomingdale Road is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_019.jpg
  • 15 December, 2008. New York, NY. Ed Witt at Bloomingdale Road is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_017.jpg
  • 15 December, 2008. New York, NY. Chef Ed Witt slices a stone broke farm beed heart at the Bloomingdale Road restaurant. Ed Witt is "on stage" for a small birthday party of five people in the open kitchen of Bloomingdale Road'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
    EdWitt_011.jpg
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