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  • NAPLES, ITALY - APRIL 10th 2018: A waiter hold an order of pennette with Genovese sauce in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while the owner Marianna Sorrentino is seen in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: A waiter fills a bottle of white wine 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in her kitchen 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
  • NAPLES, ITALY - APRIL 10th 2018: A customer receives a dish a fried meatballs 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
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Customers 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of 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
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni CiprianoTunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on internation
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Giulia Malinconico, daughter of owner Marianna Sorrentino and granddaughter of the founders, serves pennette with Genovese sauce 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen  while talking to a customer 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
  • NAPLES, ITALY - APRIL 10th 2018: A dish of pennette with Genovese is 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino gives a dish of pennette with Genovese sauce to the waiter 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino calls the waiter to serve a dish of pennette with Genovese sauce 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
  • NAPLES, ITALY - APRIL 10th 2018: A photograph of soccer player Diego Armando Maradona with the deceased Mario Malinconico, owner of the Trattoria Malinconico and son of the the founders, is seen here in the trattoria in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico, a popular restaurant in the Vomer district of Naples, 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
  • NAPLES, ITALY - APRIL 10th 2018: Giulia Malinconico, daughter of owner Marianna Sorrentino and granddaughter of the founders, serves pennette with Genovese sauce and a fried veal cutlet 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
  • NAPLES, ITALY - APRIL 10th 2018: A man walks by 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in the kitchen of 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
  • NAPLES, ITALY - APRIL 10th 2018: Waiter Nando De Fortis Nadi serves pennette with Genovese sauce to a customer 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
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino cooks the Genovese sauce in the kitchen of 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
  • 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
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni CiprianoTunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on internation
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni CiprianoTunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on internation
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni CiprianoTunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on internation
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni CiprianoTunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on internation
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni CiprianoTunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on internation
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A sign stating "There is no Wi-Fi here. Talk among yourselves" is seen here at the entrance of 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
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and studentsonly Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni Cipriano
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • 11 May 2012, Palermo. Marco Fuscaldo, a 28 years old economist, shops at the "Capo", a historical and popular market in Palermo, Italy. Marco, originally from Trento, arrived in Palermo in May 2012. ### 11 maggio 2012, Palermo. Marco Fuscaldo, un economista di 28 anni, fa compere al Capo, lo storico e popolare mercato di Palermo. Marco, originario di Trento, è arrivato a Palermo a maggio 2012.
    CIPG_20120511_D-REPUBBLICA_Immigrati...jpg
  • Tunis, Tunisia - 19 December, 2011: Lina Ben Mhenni, 28, cyber activist author of the popular blog "A Tunisian Girl" and teaching assistant of linguistics at the University of Tunis, is photographed in Tunis, Tunisia, on December 19, 2011. Her influential blog, which was censored under Zine El Abidine Ben Ali’s rule, was one of the most revealing and scathing criticisms of Tunisian society, focusing particularly on issues like women’s rights and press freedom. When unrest began in Tunisia in January 2011, Ben Mhenni began traveling across the country to take photos and video footage of both the protests and people she says were killed in the ensuing government crackdowns. She visited local hospitals and took pictures of those injured or killed by the police. She risked her safety as one of the only Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and studentsonly Tunisians to criticize the repressive government openly on international broadcasts before the “Jasmine Revolution" began. Described as one of the bravest bloggers in the world, much of Ben Mhenni’s writing focuses on freedom of expression and the rights of women and students.<br />
<br />
Ph. Gianni Cipriano
    CIPG_20111219_TUNISIA_Lina-Ben-Mhenn...jpg
  • ROME, ITALY - 18 DECEMBER 2018: A view of the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: A view of the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: A view of the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: A view of the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • ROME, ITALY - 18 DECEMBER 2018: Rossella Rea (54), Director of the Colosseum, poses for a portrait at the Colosseum in Rome, Italy, on December 18th 2018.
    CIPG_20181218_POPSCI_RossellaRea_M3_...jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1787.jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121006_BALARM_Street-Food__MG...jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1787-2.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1772.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1751.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1740.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1722.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1722-2.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013...The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy's center-left Democratic Party, to work with others to govern the country. Mr. Grillo's Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament...Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1772.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013...The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy's center-left Democratic Party, to work with others to govern the country. Mr. Grillo's Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament...Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1751.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013...The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy's center-left Democratic Party, to work with others to govern the country. Mr. Grillo's Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament...Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1740.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013...The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy's center-left Democratic Party, to work with others to govern the country. Mr. Grillo's Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament...Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1722.jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121007_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121006_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 6 OCTOBER 2012: Street food in Palermo, on October 6, 2012.
    CIPG_20121006_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 29 SEPTEMBER 2012: Street food in Palermo, on September 29, 2012.
    CIPG_20120929_BALARM_Street-Food__MG...jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1772-2.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1751-2.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013.<br />
<br />
The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy’s center-left Democratic Party, to work with others to govern the country. Mr. Grillo’s Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1740-2.jpg
  • MARINA DI BIBBONA, ITALY - 3 MARCH 2013: Beppe Grillo, founder and leader of the Five Stars Movement, is interviewed in him home in Marina di Bibbona, Italy, on March 2013...The comedian, Beppe Grillo, the leader of the Five Star Movement, rejected an appeal by Pier Luigi Bersani, the leader of Italy's center-left Democratic Party, to work with others to govern the country. Mr. Grillo's Five Star Movement won 25 percent of the vote, becoming the third-largest bloc in Parliament...Gianni Cipriano for The New York Times
    CIPG_20130303_NYT_Grillo__MG_1787.jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • PALERMO, ITALY - 8 OCTOBER 2012: Street food in Palermo, on October 8, 2012.
    CIPG_20121008_BALARM_Street-Food__MG...jpg
  • POMPEII, ITALY - 29 SEPTEMBER 2015: The cast of a victim (a child of approximately 4 years old) of the 79 AD Mount Vesuvius eruption is placed here on a CAT scanner that has been set up to scan approximately 86 casts that were restored in the archeological site of Pompeii, Italy, on September 29th 2015.<br />
<br />
Pompeii, along with Herculaneum, was buried under 4 to 6 meters (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. After its initial discovery in 1599, Pompeii was rediscovered as the result of intentional excavations in 1748 by the Spanish military engineer Rocque Joaquin de Alcubierre.<br />
<br />
Pompeii is an UNESCO World Heritage Site and one of the most popular tourist attractions of Italy, with approximately 2.5 million visitors every year. here on a CAT scanner that has been set up to scan approximately 86 casts that were restored in the archeological site of Pompeii, Italy, on September 29th 2015.<br />
<br />
Pompeii, along with Herculaneum, was buried under 4 to 6 meters (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. After its initial discovery in 1599, Pompeii was rediscovered as the result of intentional excavations in 1748 by the Spanish military engineer Rocque Joaquin de Alcubierre.<br />
<br />
Pompeii is an UNESCO World Heritage Site and one of the most popular tourist attractions of Italy, with approximately 2.5 million visitors every year.
    CIPG_20150929_INYT_Pompeii-Casts__M3...jpg
  • POMPEII, ITALY - 4 APRIL 2013: Teresa Elena Cinquantaquattro, superintendent of Pompeii since 2013, poses for a portrait by Porta Marina, at the entrance of the Pompeii archeological site, in Pompeii, Italy, on April 4th, 2013.<br />
<br />
In recent years, a series of collapses at the site have alarmed conservationists, who warn that the ancient Roman city is dangerously exposed to the elements ? and poorly served by the red tape, lack of strategic planning and limited personnel of the site's historically troubled management. <br />
<br />
Pompeii, along with Herculaneum, was buried under 4 to 6 meters (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. After its initial discovery in 1599, Pompeii was rediscovered as the result of intentional excavations in 1748 by the Spanish military engineer Rocque Joaquin de Alcubierre.<br />
<br />
Pompeii is an UNESCO World Heritage Site and one of the most popular tourist attractions of Italy, with approximately 2.5 million visitors every year.<br />
<br />
Gianni Cipriano for The New York Times  in Pompeii, Italy, on April 4th, 2013.<br />
<br />
In recent years, a series of collapses at the site have alarmed conservationists, who warn that the ancient Roman city is dangerously exposed to the elements ? and poorly served by the red tape, lack of strategic planning and limited personnel of the site's historically troubled management. <br />
<br />
Pompeii, along with Herculaneum, was buried under 4 to 6 meters (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. After its initial discovery in 1599, Pompeii was rediscovered as the result of intentional excavations in 1748 by the Spanish military engineer Rocque Joaquin de Alcubierre.<br />
<br />
Pompeii is an UNESCO World Heritage Site and one of the most popular tourist attractions of Italy, with approximately 2.5 million visitors every year.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20130404_NYT_Pompei__MG_4556.jpg
  • POMPEII, ITALY - 4 APRIL 2013:   Architect Valerio Papaccio, resposible of the Technical Office of Pompeii, explains the strategy of the Great Pompeii Project, which will be focused less on individual monuments and more on a comprehensive and global maintenance of the site, including improving drainage, in Pompeii, Italy, on April 4th, 2013. "Stones are like words",  Papaccio said. "It's our job to give these words a syntax in order to preserve the testimony of a civilization that  was passed on to us, and that we must pass on to who will come after us"...In recent years, a series of collapses at the site have alarmed conservationists, who warn that the ancient Roman city is dangerously exposed to the elements ? and poorly served by the red tape, lack of strategic planning and limited personnel of the site's historically troubled management. ..Pompeii, along with Herculaneum, was buried under 4 to 6 meters (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. After its initial discovery in 1599, Pompeii was rediscovered as the result of intentional excavations in 1748 by the Spanish military engineer Rocque Joaquin de Alcubierre...Pompeii is an UNESCO World Heritage Site and one of the most popular tourist attractions of Italy, with approximately 2.5 million visitors every year...Gianni Cipriano for The New York Times  in Pompeii, Italy, on April 4th, 2013...In recent years, a series of collapses at the site have alarmed conservationists, who warn that the ancient Roman city is dangerously exposed to the elements ? and poorly served by the red tape, lack of strategic planning and limited personnel of the site's historically troubled management. ..Pompeii, along with Herculaneum, was buried under 4 to 6 meters (13 to 20 ft) of ash and pumice in the eruption of Mount Vesuvius in 79 AD. After its initial discovery in 1599, Pompeii was rediscovered as the result of intentional excavations in 1748 by the Spanish military engineer Rocque Joaquin de A
    CIPG_20130404_NYT_Pompei__MG_4149.jpg
  • ROME, ITALY - 29 OCTOBER 2020: (L-R) Gianni Oddi (74, saxophonist), Giorgio Carnini (92, organist and composer) and Bruno Battisti D'Amario (83, guitarist and composer) are seen here during the listening session of the "Morricone Segreto" in the recording studio of the Forum Music Village (formerly called Ortophonic), the renowned recording studio founded by Ennio Morricone himself in 1970, here in Rome on October 29th 2020.<br />
<br />
Ennio Morricone has been, without a doubt, themost important Italian artist of the last 60 years and possibly the most well-known film music composer of the 20th century. Behind the mainstream Morricone, hugely celebrated by critics and acclaimed by his audience, there is a hidden Morricone, a Morricone Segreto: an eccentric, underground genius who used his refined education to implant cultured materials in a daily, popular context. <br />
<br />
“Morricone Segreto” is a compilation explores what perhaps is the richest creative period of the Maestro, between the end of the 60s and the early 80s.<br />
<br />
The Morricone Segreto reunion is a special meeting with some of the key collaborators of the Maestro: the musician who originally played on the songs of the Morricone Segreto compilation.<br />
<br />
The sit-down took place in the rooms of the Forum Music Village (formerly called Ortophonic), the renowned recording studio founded by Morricone himself in 1970. Here, Morricone’s “Dream Team” was interviewed: his jazz player, guitarist, drummer, saxophonist and electric organist - as they were invited to a group listening session of the music of the Morricone Segreto, starting from the original master tapes recovered inside the historical CAM Sugar archive. On this occasion, we will also meet Marco and Andrea Morricone, the sons of the Mestro. These musician areare the last witnesses of a unique golden age during which the Maestro expressed himself at the peak of his creativity and talent. Gathere together for this occasion, they revealed the secrets of Morricone’s
    CIPG_20201029_SUGAR_MorriconeSegreto..jpeg
  • ROME, ITALY - 29 OCTOBER 2020: Bruno Battisti D'Amario (83, guitarist and composer), poses for a portrait at the Forum Music Village (formerly called Ortophonic), the renowned recording studio founded by Ennio Morricone himself in 1970, here in Rome on October 29th 2020.<br />
<br />
Bruno Battisti D'Amario plays the Fender Stratocaster in For A Few Dollars More (1965) and The Good, the Bad and the Ugly (1966), but also the classical guitar from dozens of other movies. D'Amario has also been part of the activities of the “Gruppo di<br />
Improvvisazione Nuova Consonanza” in the early '70s, when Morricone had managed to involve his fellows, acclaimed academic composers, in the recording. <br />
<br />
Ennio Morricone has been, without a doubt, themost important Italian artist of the last 60 years and possibly the most well-known film music composer of the 20th century. Behind the mainstream Morricone, hugely celebrated by critics and acclaimed by his audience, there is a hidden Morricone, a Morricone Segreto: an eccentric, underground genius who used his refined education to implant cultured materials in a daily, popular context. <br />
<br />
“Morricone Segreto” is a compilation explores what perhaps is the richest creative period of the Maestro, between the end of the 60s and the early 80s.<br />
<br />
The Morricone Segreto reunion is a special meeting with some of the key collaborators of the Maestro: the musician who originally played on the songs of the Morricone Segreto compilation.<br />
<br />
The sit-down took place in the rooms of the Forum Music Village (formerly called Ortophonic), the renowned recording studio founded by Morricone himself in 1970. Here, Morricone’s “Dream Team” was interviewed: his jazz player, guitarist, drummer, saxophonist and electric organist - as they were invited to a group listening session of the music of the Morricone Segreto, starting from the original master tapes recovered inside the historical CAM Sugar archive. On this occasion, we will also meet Marco and Andrea Morricone
    CIPG_20201029_SUGAR_MorriconeSegreto..jpeg
  • ROME, ITALY - 29 OCTOBER 2020: Giorgio Carninii (92), organist and composer, poses for a portrait at the Forum Music Village (formerly called Ortophonic), the renowned recording studio founded by Ennio Morricone himself in 1970, here in Rome on October 29th 2020.<br />
<br />
The Argentinean Giorgio Carnini has been Ennio Morricone’s beloved organist for many years. His electric organ can be found in dozens of Maestro’s soundtracks from the late '60s onwards, setting the sound for cult scores such as Eat It (1969), Incontro (1971) and La tarantola dal ventre nero (The Black Belly of Tarantula – 1971).<br />
<br />
Ennio Morricone has been, without a doubt, themost important Italian artist of the last 60 years and possibly the most well-known film music composer of the 20th century. Behind the mainstream Morricone, hugely celebrated by critics and acclaimed by his audience, there is a hidden Morricone, a Morricone Segreto: an eccentric, underground genius who used his refined education to implant cultured materials in a daily, popular context. <br />
<br />
“Morricone Segreto” is a compilation explores what perhaps is the richest creative period of the Maestro, between the end of the 60s and the early 80s.<br />
<br />
The Morricone Segreto reunion is a special meeting with some of the key collaborators of the Maestro: the musician who originally played on the songs of the Morricone Segreto compilation.<br />
<br />
The sit-down took place in the rooms of the Forum Music Village (formerly called Ortophonic), the renowned recording studio founded by Morricone himself in 1970. Here, Morricone’s “Dream Team” was interviewed: his jazz player, guitarist, drummer, saxophonist and electric organist - as they were invited to a group listening session of the music of the Morricone Segreto, starting from the original master tapes recovered inside the historical CAM Sugar archive. On this occasion, we will also meet Marco and Andrea Morricone, the sons of the Mestro. These musician areare the last witnesses of a unique g
    CIPG_20201029_SUGAR_MorriconeSegreto..jpeg
  • NAPLES, ITALY - 17 APRIL 2019: at Cammarota Spritz in Naples, Italy, on April 19th 2019.<br />
<br />
Cammarota Spritz is one of the oldest and most popular spritz-bars in Naples, in the Spanish quarters, next to the mythical overcrowded restaurant Nennella. The bar was born as an evolution of the simple wine shop in which customers took a glass of wine while waiting for a seat in a trattoria, or waiting for the evening to begin at the theater. Cammarota sells budget spritz at 1 euro.
    CIPG_20190417_CULBACK_Spritz_M3_7977.jpg
  • VERMOGNO (ZUBIENA), ITALY - 24 JUNE 2017: Gold panners participate at the Gold nugget race during the Italian Gold Panning Championship at the Victimula Gold Panner's Arena in the Bessa Natural Reserve in Vermogno (Zubiena), Italy, on June 24th 2017.<br />
<br />
Gold Panners from Italy, Switzerland, France, UK, US and Slovenia gathered in Vermogno (Zubiena) for the 36th Italian Gold Panning Championship.<br />
<br />
Gold panning is a form of placer mining and traditional mining that extracts gold from a placer deposit using a pan. The process is one of the simplest ways to extract gold, and is popular with geology enthusiasts especially because of its cheap cost and the relatively simple and easy process. Once a suitable placer deposit is located, some alluvial deposit are scooped into a pan, where it is then gently agitated in water and the gold sinks to the bottom of the pan. Materials with a low specific gravity are allowed to spill out of the pan, whereas materials with a higher specific gravity sink to the bottom of the sediment during agitation and remain within the pan for examination and collection by the prospector.
    CIPG_20170624_NYT_GoldPanners_M3_198...jpg
  • VERMOGNO (ZUBIENA), ITALY - 24 JUNE 2017:  Gold Panner James Linnett (34), from Swindon (UK), is seen here gold panning with the Italian tradition "trulla" tool during the triathlon contest at the Victimula Gold Panner's Arena in the Bessa Natural Reserve in Vermogno (Zubiena), Italy, on June 24th 2017. James Linnett has been a gold panning hobbyist for the past 4 years, mainly in Scotland. He’s passionate about geology and drove 12 hours from the UK in his Land Rover Defender to participate athe Italian Gold Panning Championship.<br />
<br />
<br />
Gold Panners from Italy, Switzerland, France, UK, US and Slovenia gathered in Vermogno (Zubiena) for the 36th Italian Gold Panning Championship.<br />
<br />
Gold panning is a form of placer mining and traditional mining that extracts gold from a placer deposit using a pan. The process is one of the simplest ways to extract gold, and is popular with geology enthusiasts especially because of its cheap cost and the relatively simple and easy process. Once a suitable placer deposit is located, some alluvial deposit are scooped into a pan, where it is then gently agitated in water and the gold sinks to the bottom of the pan. Materials with a low specific gravity are allowed to spill out of the pan, whereas materials with a higher specific gravity sink to the bottom of the sediment during agitation and remain within the pan for examination and collection by the prospector.
    CIPG_20170624_NYT_GoldPanners_M3_125...jpg
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