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  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_003.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_001.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_011.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_006.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_004.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_008.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_009.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_005.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_012.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_010.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_002.jpg
  • 20 December, 2008. New York, NY. Stephen Mancini, wine and spirits director at Union Square Cafe, serves Prosecco brut Valdobbiadene D.O.C. Mionetto Non Vintage.  Prosecco, a sparkling wine, outsells champaign 2 to 1.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    peosecco_007.jpg
  • LENTINI, ITALY - 14 NOVEMBER 2020: Giuseppina Grasso (73, right), an Italian immigrant in Switzerland who returned to her hometown after she retired,  has prosecco for an aperitif before lunch with her extended family at her house in Lentini, Sicily, Italy, on November 14th 2020.<br />
<br />
In 1964, at the age of 17 years old, Giuseppina Grasso emigrated to Zurich where she joined her two older sisters. She worked in a typography and then in an insurance company for 20 years until her retirement in 2010. Returned in 2011 to her hometown of Lentini to live in the house she built with her sisters. <br />
<br />
Italians first immigrated to Switzerland on a large scale between 1950 and 1970, mainly working the construction, engineering and catering industries.<br />
<br />
They now number approximately 320,000 - the largest foreign community in Switzerland, according to official statistics for 2019.
    CIPG_20201114_NZZ-ItalianImmigrants_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Amuse-bouches (cheese mousse  with mustard, curry crunchies and dill) are served as welcome snack together with a glass of prosecco to all the customers of the "InGalera" restaurant upon their arrival, here in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg