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  • NAPLES, ITALY - 13 JULY 2019: Francesco Bianchini, Mario Bianchini's son, is seen here managing orders at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...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: 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: 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 - 13 JULY 2019: Francesco Bianchini, Mario Bianchini's son, is seen here at the entrance of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Pasta with potatoes and provola cheese is seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Fried panzarotti, crocchè and vegatable are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Fried panzarotti, crocchè and vegatable are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Fried calamari are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019:  Mussels are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Spaghetti with clams are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Paccheri  with Baccalà (salted codffish) are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Beppe Sica, the pizzaiolo (pizza maker) of the Osteria Totò Eduardo e Pasta e Fagioli, prepares a pizza,  in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Chef Gaetano Bianchini (left), Mario Bianchini's son, is seen here stepping out of the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Chef Gaetano Bianchini (left), Mario Bianchini's son, is seen here stepping out of the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Chef Gaetano Bianchini, Mario Bianchini's son, cooks in the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Beppe Sica, the pizzaiolo (pizza maker) of the Osteria Totò Eduardo e Pasta e Fagioli, jokes around with a local resident in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Customers are seen here at the entrance of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Francesco Bianchini, Mario Bianchini's son, takes orders from customers at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...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: 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: 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: 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 - 13 JULY 2019: Customers are seen here in the terrace of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    SMAS_20190713_CULBACK-TotoEduardo_DS...jpg
  • NAPLES, ITALY - 13 JULY 2019:  Children are seen here in the terrace of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    SMAS_20190713_CULBACK-TotoEduardo_DS...jpg
  • NAPLES, ITALY - 13 JULY 2019: A girl looks at chef Gaetano Bianchini working in the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Chef Gaetano Bianchini, Mario Bianchini's son, cooks in the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...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: 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 - 7 NOVEMBER 2019: A Neapolitan pastiera is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...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: 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 - 13 JULY 2019: Beppe Sica, the pizzaiolo (pizza maker) of the Osteria Totò Eduardo e Pasta e Fagioli, prepares a pizza,  in Naples, Italy, on July 13th 2019.<br />
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The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    SMAS_20190713_CULBACK-TotoEduardo_DS...jpg
  • NAPLES, ITALY - 13 JULY 2019: Customers are seen here in the terrace of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
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The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    SMAS_20190713_CULBACK-TotoEduardo_DS...jpg
  • NAPLES, ITALY - 13 JULY 2019: A view of Mount Vesuvius is seen here from the terrace of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
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The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of fried anchovies is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
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Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A view of the entrance of the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_010...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with soffritto are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of zucchinis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A slice of Neapolitan Pastiera is show here at Scaturchio, a historic bakery and pastry shop founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_056...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_042...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_038...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Patissiers discuss by freshly baked Neapolitan Pastieras at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_034...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A large counter of side dishes is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A large counter of side dishes is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with clams are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with clams are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Babas are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of friarellis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A view of the entrance of the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_005...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_003...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_041...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_023...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here in an oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_022...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are shown here before they're taken to the oven at Scaturchio, a historic bakery and pastry shop founded in 1905 in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_014...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: The interior of Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of octopus salad is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of peppers is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of sausage and friarellis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_046...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_033...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A view of the entrance of the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A large counter of side dishes is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_012...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Fresh bufala mozzarellas are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A Neapolitan Pastiera is for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_024...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_000...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Customers walk out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_051...jpg
  • NAPLES, ITALY - 11 APRIL 2017:  The sign ofScaturchio, a historic bakery and pastry shop founded in 1905, is shown here in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_050...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A waiter steps out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_049...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer buys pastries and a pastiera at at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_045...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer make an order at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...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 - 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: 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 (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: 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: 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 - 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: 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: Lentil soup 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
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