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  • NAPLES, ITALY - 16 APRIL 2019: A butcher cuts cow meat here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Lorenzo Iavarone, co-owner of the family-owned Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), weighs ground meat in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Pork meat is seen here in the cold storage room of the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Goat meat is seen here in the cold storage room of the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher handles pork meat here at at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Pork meat is sold here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher weighs pork meat at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Pork meat is seen here in the cold storage room of the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Goat meat is seen here in the cold storage room of the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Goat meat is seen here in the cold storage room of the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Goat meat is seen here in the cold storage room of the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Pork meat is seen here in the cold storage room of the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher weighs pork meat at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Chicken meat is sold here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Turkey meat is sold here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Meats are displayed here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • 9 July, 2008. New York, NY. Customers in front of the meat and poultry section of the Whole Foods in Tribeca. A new assortment of kabobs and spiedini is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today,  on July 9th 2008.<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
    wholefds020.jpg
  • NAPLES, ITALY - 20 FEBRUARY 2019: at Tandem, a restaurant specialized in Neapolitan Ragù in Naples, Italy, on February 20th 2019.<br />
<br />
The Neapolitan ragù is a taditional variety of meat sauce.<br />
<br />
The first Tandem restaurant was founded by Silvia Corsi in the historical center of Naples in 2013. Today there are 5 Tandem restaurants in Naples.
    CIPG_20190220_CULBACK_Tandem_M3_8266.jpg
  • 9 July, 2008. New York, NY. Whole Foods employee Casid Narvaez, 32, arranges the flanks that are displayed. A new assortment of kabobs and spiedini is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today,  on July 9th 2008.<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
    wholefds016.jpg
  • 9 July, 2008. New York, NY. Two elderly women look at the new assortment of kabobs and spiedini that is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca, on July 9th 2008.<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
    wholefds015.jpg
  • 9 July, 2008. New York, NY.  (L-R) - Flank with sundried tomatoes, pesto and provolone cheese; Spinach sundried tomato, mustard panko crusted rack of lamb and Pork bunderloin caprese are displayed. A new assortment of kabobs and spiedini is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today, on July 9th 2008.<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
    wholefds014.jpg
  • 9 July, 2008. New York, NY. (L-R) - Chimmichurri beef kabobs; Kung Pao beef kabobs; Smoky tomato beef and portobello kabobs; Beef spiedini arugula and Flank with bleu cheese and asparagus  are displayed. A new assortment of kabobs and spiedini is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today,  on July 9th 2008.<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
    wholefds013.jpg
  • 9 July, 2008. New York, NY. Flank with bleu cheese and asparagus (center), beef spiedini arugula (left) and flank with sundried tomatoes, pesto and provolone cheese (right) are displayed. A new assortment of kabobs and spiedini is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today, on July 9th 2008.<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
    wholefds012.jpg
  • 9 July, 2008. New York, NY. Whole Foods employee Casid Narvaez, 32, arranges the new assortment of kabobs and spiedini that is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today,  on July 9th 2008.<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
    wholefds017.jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher working at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), enters shop's cold storage room down the street in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Ribs are displayed here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Cold cuts and cheese are seen here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: The Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), is seen here in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A customer is seen here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: The Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), is seen here in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Lorenzo Iavarone, co-owner of the family-owned Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), poses for a portrait as he holds ribs, in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Lorenzo Iavarone, co-owner of the family-owned Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), holds ribs in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher arranges sausages at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher working at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), steps outside of the shop's cold storage room in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher working at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), steps outside of the shop's cold storage room in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Lorenzo Iavarone, co-owner of the family-owned Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), is seen here behind the counter in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: Passerby are seen walking by the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A knife ised by a butcher is seen here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A customer is seen here at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • 9 July, 2008. New York, NY. Lynn Clurman points out the turkey primavera spiedini to Whole Foods employee Casid Narvaez, 32.  A new assortment of kabobs and spiedini is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today,  on July 9th 2008.<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
    wholefds019.jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher arranges sausages at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    SMAS_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A picture hangs inside the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • NAPLES, ITALY - 16 APRIL 2019: A butcher working at the Macelleria Iavarone, a butcher shop in the market of the Borgo of Sant'Antonio Abate (called Buvero in Neapolitan), walks towards the shop's cold storage room down the street in Naples, Italy, on April 26th 2019.
    CIPG_20190416_CULBACK_Macelleria-Iav...jpg
  • 9 July, 2008. New York, NY. Lynn Clurman looks at the new assortment of kabobs and spiedini that is presented at the meat and poultry section of the Whole Foods Market, which opened in Tribeca today,  on July 9th 2008.<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
    wholefds018.jpg
  • NAPLES, ITALY - 29 MARCH 2019: A menu is seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A waiter serves spaghetti with clams to a customer at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Paccheri with seafood are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Paccheri with seafood are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Spaghetti with clams are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A waiter walks out of the kitchen with a dish of spaghetti with clams and with a dish of paccheri with seafood at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Garlic and oil spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Carbonara spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A waiter walks out of the kitchen with a dish of garlic and oil spaghetti and with a dish of Carbonara spaghetti at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Customers have lunch at Anonymous Trattoria in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A menu is seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Menu are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Spaghetti with clams are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Garlic and oil spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Carbonara spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Customers have lunch at Anonymous Trattoria in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Customers have lunch at Anonymous Trattoria in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 11 JUNE 2019: A "40 Puort" cuzzetiello (filled with Genovese meat with onions) is seen here at O' Cuzzetiello, a panini take away in Naples, Italy, on June 11th 2019.<br />
<br />
The cuzzetiello (bread bowl) is among the oldest and most traditional snacks in the city of Naples. It is made out of the “cozzetto” (the extremities of the bread), emptied of the crumb and filled with a traditional Neapolitan side contour : ragù sauce, fried meatballs, eggplant parmigiana, sausage and friarelli, etc.<br />
“O’ Cuzzetiello” is a Cuzzetiello panic take-away founded by Dario Troise in 2016, who succeeded in creating a project that he had been caressing for at least 15 years: a panini bar that serves only sandwiches in the shape of the cuzzetiello.
    CIPG_20190611_CULBACK-Cuzzetiello_M3...jpg
  • NAPLES, ITALY - 30 MAY 2019: Matured meat is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    SMAS_20190530_CULBACK_Ausilio_DSCF05...jpg
  • NAPLES, ITALY - 30 MAY 2019: Matured meat is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    SMAS_20190530_CULBACK_Ausilio_DSCF05...jpg
  • NAPLES, ITALY - 30 MAY 2019: A child looks at matured meat at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    SMAS_20190530_CULBACK_Ausilio_DSCF05...jpg
  • NAPLES, ITALY - 30 MAY 2019: The "Rubia Gallega" matured meat is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_477...jpg
  • NAPLES, ITALY - 30 MAY 2019: A customers looks at matured meat here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_473...jpg
  • NAPLES, ITALY - 4 JANUARY 2019: Bucatini with sautéed meat are seen here at Janarius, a restaurant in Naples, Italy, on January 4th 2019.<br />
<br />
Janarius is a typical Neapolitan gourmet restaurant and shop founded by Francesco Andoli in September 2018 in via Duomo, in front of the Naples’s Duomo and treasure of Saint Janarius.
    CIPG_20190104_CULBACK_Janarius_M3_48...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: A chef prepares the "Cuzzatiello", the typical Neapolitan ragù meat recipe served in bread, here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...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
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens member Micescu Mieila (49) grills meat at their food stand at the iFest, an alternative music festival  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_64...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens member Aninfa Hokic (31) grills meat at their food stand at the iFest, an alternative music festival  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_62...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens member Darmaz Florentina (33) prepares sarmales, a typical Roma dish made of savoy cabbage rolls stuffed with rice and ground meat, for a food stand at the iFest, an alternative music festival, here in 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_56...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
  • NAPLES, ITALY - 11 JUNE 2019: A pot with genovese sauce (meat with onions), used for filling the cuzzetiellos, are seen here at O' Cuzzetiello, a panini take away in Naples, Italy, on June 11th 2019.<br />
<br />
The cuzzetiello (bread bowl) is among the oldest and most traditional snacks in the city of Naples. It is made out of the “cozzetto” (the extremities of the bread), emptied of the crumb and filled with a traditional Neapolitan side contour : ragù sauce, fried meatballs, eggplant parmigiana, sausage and friarelli, etc.<br />
“O’ Cuzzetiello” is a Cuzzetiello panic take-away founded by Dario Troise in 2016, who succeeded in creating a project that he had been caressing for at least 15 years: a panini bar that serves only sandwiches in the shape of the cuzzetiello.
    CIPG_20190611_CULBACK-Cuzzetiello_M3...jpg
  • NAPLES, ITALY - 30 MAY 2019: Steer meat hangs here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    SMAS_20190530_CULBACK_Ausilio_DSCF06...jpg
  • NAPLES, ITALY - 30 MAY 2019: A butcher cuts meat here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_471...jpg
  • NAPLES, ITALY - 30 MAY 2019: A butcher opens the cabinet containing fresh meat at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_468...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The "Cuzzatiello", the typical Neapolitan ragù meat recipe served in bread, is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The "Cuzzatiello", the typical Neapolitan ragù meat recipe served in bread, is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: Mezzi ziti (a type of pasta) with genovese ragù is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Onions are cooked until they are caramelized with small bovine meat pieces.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: Mezzi ziti (a type of pasta) with genovese ragù is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Onions are cooked until they are caramelized with small bovine meat pieces.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 13 JULY 2017: A meat vendor is seen here at the Porta Capuana market in Naples, Italy, on July 13th 2017.
    SMAS_20170327_CULBACK_NapoliTour__DS...jpg
  • NAPLES, ITALY - 13 JULY 2017: A meat vendor is seen here at the Porta Capuana market in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A meat vendor is seen here at the Porta Capuana market in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - 13 JULY 2017: A meat vendor is seen here at the Porta Capuana market in Naples, Italy, on July 13th 2017.
    CIPG_20170713_CULBACK_NapoliTour__M3...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Cooked side dishes such as peppers, fried meat balls and fried egglplants ready to be served or to-go are seen here at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Aninfa Hokic (31) and Codruta Balteau (24) grill meat at their food stand at the iFest, an alternative music festival  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_62...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens member Darmaz Florentina (33) prepares sarmales, a typical Roma dish made of savoy cabbage rolls stuffed with rice and ground meat, for a food stand at the iFest, an alternative music festival, here in 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_56...jpg
  • PAOLA, MALTA - 7 DECEMBER 2015: The Timapana, a Maltese baked macaroni and meat pie, can be seen here in a family-run pastry shop in Paola, Malta, on December 7th 2015. Malta hasthe highest overweight and obesity rates in the European Union, according to a report from the World Health Organisation.
    CIPG_20151207_NYT_Malta-Obesity__M3_...jpg
  • ROME, ITALY - 7 January 2014: Two women buy meat at the open-air market in Via del Pigneto, a two block-long pedestrian zone in the Pigneto neighborhood of Rome, Italy, on February 7th 2014.
    CIPG_20140207_NYT_Pigneto__M3_7058.jpg
  • NAPLES, ITALY - 30 MAY 2019: A selection of meats is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_467...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: A chef prepares the "Tagliere" (Cutting Board), a mix of cheese, mozzarella and  cure meats here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    SMAS_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The "Tagliere" (Cutting Board), a mix of cheese, mozzarella and  cure meats, is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The "Tagliere" (Cutting Board), a mix of cheese, mozzarella and  cure meats, is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The "Tagliere" (Cutting Board), a mix of cheese, mozzarella and  cure meats, is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 27 OCTOBER 2018: The "Tagliere" (Cutting Board), a mix of cheese, mozzarella and  cure meats, is seen here at Salumeria Upnea, a restaurant in the historical center of Naples, Italy, on October 27th 2018.<br />
<br />
Salumeria Upnea was founded in 2015 by four friends: Gennaro, Luigi, Stefano and Antonello.
    CIPG_20181027_CULBACK_SalumeriaUpnea...jpg
  • NAPLES, ITALY - 30 MAY 2019: A selection of meats is seen here at D'Ausilio, a butcher shop in Naples, Italy, on May 30th 2019.<br />
<br />
Raffaele D’Ausilio comes from a family of butchers. His grandfather, Alfredo d’Ausilio, opened a butcher shop in 1947. All four of his children became butchers, including Raffaele’s father Vincenzo. In the early 2000s, Raffaele and his wife Roberta took over the family business with their touch of innovation: a butcher shop during the day, a take-away burger shop at night.
    CIPG_20190530_CULBACK_Ausilio_M3_478...jpg
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