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  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, gives a pat on the back to each team member of his restaurant, as they walk towards the restaurant for the beginning of their shift, in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-044...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Spaghetti alla Nerano is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Pasta alla Genovese is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_26...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57) is seen here playing with his daughter at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_24...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57, center) is seen here preparing a dish of pasta with beans in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57) is seen here at the entrance of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57) is seen here at the entrance of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Pasta alla Genovese is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_26...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of bonito fish Sicilian style is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_25...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Customers are seen here having lunch at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_25...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Chef Salvatore Cozzolino is seen here preparing spaghetti alla Nerano in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_25...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Interior view of  Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_24...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A waiter is seen here walking back after taking an order from a customer at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_24...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Chef Salvatore Cozzolino (left) is seen here with his aid in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: The chef aid is seen here at work in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Mare in Orto is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Amberjack burger and green peppers is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A dish of Amberjack burger and green peppers is seen here at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_27...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57) is seen here taking orders at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_M3_26...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: Owner Mario Lombardi (57, center) is seen here in the kitchen of Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • NAPLES, ITALY - 17 SEPTEMBER 2019: A customers is seen here having lunch at Cap'Alice, a restaurant in Naples, Italy, on September 17th 2019.<br />
<br />
Cap’Alice is a small restaurant founded by Mario Lombardi, 53 years old - many of which spent in the restaurant business. Mario had a dream; after years of experience gained in other Neapolitan restaurants, together with other partners, he had the desire to create something of his own, a small restaurant that had a precise identity, to enhance the resources of the territory. That is why he called it cap'alice, anchovy's head, which is precisely the symbol of a small thing of your own; his high school teacher told him and he never forgot it. Better to be the boss of a small thing of your own than to be the last wheel of a huge wagon.
    CIPG_20190917_CULBACK-CapAlice_DSCF4...jpg
  • 24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres15.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres13.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres16.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres12.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres11.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres09.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres07.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres05.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres02.jpg
  • 24 July, 2008. New York, NY. A customer has lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres01.jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: The interior of Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of peppers is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of sausage and friarellis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • 24 July, 2008. New York, NY. A dish of steamed littleneck clams, garlic-oregano butter, pickled corn and cilantro (right) and a dish of market heirloom tomatoes with feta and basel (left) are here at the bar of the Hundred Acres restaurant in the Village. In the background customers have lunch. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres18.jpg
  • 24 July, 2008. New York, NY. A dish of market heirloom tomatoes with feta and basel is here at the bar of the Hundred Acres restaurant in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres14.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres10.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres08.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres06.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres04.jpg
  • 24 July, 2008. New York, NY. Customers have lunch at the Hundred Acres restaurant and bar in the Village. Vicki Freeman and her husband Marc Meyer, co-owners of the Hundred Acres, opened the restaurant on May 22nd, 2008. "I wanted to open a great neighborhood restaurant. The Hundred Acres is a sustainable restaurant and 90% of the products we use are organic" says co-owner Vicki Freeman.<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
    100acres03.jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with soffritto are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Customers are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of fried anchovies is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A view of the entrance of the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A large counter of side dishes is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A large counter of side dishes is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with clams are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Spaghetti with clams are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Fresh bufala mozzarellas are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: Babas are seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A Neapolitan pastiera is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of octopus salad is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of zucchinis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A side dish of friarellis is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A view of the entrance of the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • NAPLES, ITALY - 7 NOVEMBER 2019: A view of the entrance of the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah (left), an inmate and waiter from Marocco, ties his shoe laces in the changing room of the "InGalera" restaurantat the Bollate prison in Milan, Italy, on March 1st 2016. On the right are two regular students of the local hotel and catering school that walk the restaurant guests from the entrance gate of the prison to restaurant.<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
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 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
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 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
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 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
  • NAPLES, ITALY - 7 NOVEMBER 2019: A large counter of side dishes is seen here at the Trattoria Avellinese, a family-run restaurant in Naples, Italy, on November 7th 2019.<br />
<br />
Peppino is the typical restaurant of the Neapolitan residents living  around the central station of Naples. Avellinese is not a surname; it was the nickname of Peppino (Giuseppe) Cipriano. He was called Avellinese because he came from Avellino, a city in the interior of the region. When Peppino he arrived in Naples in 1928, his inspired his Neapolitan trattoria to the characteristics of Avellino cuisine. "The will to propose the simple things of gastronomy was the inspiring principle of our father; and we, after almost a hundred years from the foundation, continue to keep the trattoria's mission intact", says Carmela, the daughter of Peppino, one of the three brothers who runs the restaurant.<br />
Since the 1980s his three children - Salvatore (56), Carmela (55), and Tina (52) - keep the restaurant open every day of the week.
    CIPG_20191107_CULBACK_PeppinoAvellin...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-113...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31, center) is seen here with his marketing team in the offices of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-095...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-085...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, shows photos of dishes under conceptual watchwords in his research kitchen in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-015...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-111...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-110...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) pose for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-107...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) is seen here in front of covers and promotional deals here at the office at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-099...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Covers and promotional deals are seen here framed on the wall of the office at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-098...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) crosses a mat reading “Welcome to Brosland,” here at the entrance of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-090...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: "Oyster, Black Truffle", one of the 13 courses of the tasting menu, is ready to be served at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-090...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (L-R) Head chef Isabella Poti (26) and chef Floriano Pellegrino (31) prepare a cuttlefish with picked artichokes, here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-083...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (L-R) Head chef Isabella Poti (26) and chef Floriano Pellegrino (31) prepare a cuttlefish with picked artichokes, here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-081...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A chef prepares pasta with garlic, rancid oil and hot chili peppers here in the kitchen of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-073...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A "Limoniamo" (Let's make out), a citrus palate cleanser  in which diners lick orange foam out of a ceramic mold of the chef’s open mouth, is ready to be served here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-060...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) slices a clover gelato that will be served as one of the 13 courses of the tasting menu, here in the kitchen at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-059...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Head chef Isabella Poti (26) slices a clover gelato that will be served as one of the 13 courses of the tasting menu, here in the kitchen at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-057...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter aligns chairs in the dining room before the first customers walk in at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-047...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter prepares the service as he waits the first customers to walk in at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-047...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino demanded a perfect service as his team huddled and put in their hands shouting “1,2,3. Be Bros”, here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-044...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: The team at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, gathers in the research kitchen in front of the chef and founder Floriano Pellegrino before the beginning of their shift in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-033...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) are seen here by Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-027...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (L-R) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) are seen here by Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-021...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, is seen here by a board with photos under conceptual watchwords in his research kitchen in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-013...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) poses for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-115...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) pose for a portrait here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-105...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Waiters serve the last dish of a 13 courses tasting menu here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-105...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A chef prepares an "Oyster, Black Truffle", one of the 13 courses of the tasting menu, here in the kitchen of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-089...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter checks the progress on the 13 courses menu for two tables, here in the kitchen at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-055...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: (R-L) Chef Floriano Pellegrino (31) and head chef Isabella Poti (26) are seen here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-053...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Chef Floriano Pellegrino (31) is seen here at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-049...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: A waiter prepares sets a table before the first customers walk in at Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-048...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Floriano Pellegrino (31), chef and founder of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, is seen here in his company's office in Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-031...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Photos of dishes under conceptual watchwords are seen here in the research kitchen of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-010...jpg
  • LECCE, ITALY - 15 DECEMBER 2021: Images of head chef Isabella Poti (26, top and bottom) and of chef Floriano Pellegrino (31, center), posing for brands and magazines, are seen here in the office of Bros, the only Michelin-starred restaurant in the southern Italy city of Lecce, Italy, on December 15th 2021.<br />
<br />
Floriano Pellegrino became the most ridiculed chef in the world when a travel blogger’s epically bad review of his restaurant Bros, and its chef’s kiss of a mouth mold, went viral. “There was nothing even close to an actual meal served,” wrote Geraldine DeRuiter on her blog, the Everywherist, in which she reviewed and the derided the only Michelin-starred restaurant in the southern Italy city of Lecce.<br />
<br />
Floriano Pellegrino, the chef at Bros', responded by calling the food "art" in a three-page statement published in full by TODAY food. At the end of the response Pellegrino addressed "Limoniamo", the plaster mold mentioned by DeRuiter in her review:<br />
<br />
“We thank Mrs. XXX — I don’t remember her name — for making us get to where we had not yet arrived. We are out of stock of ‘Limoniamo’, thank you very much.”
    CIPG_20211215_NYT-Bros-Lecce_A73-001...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 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
    CIPG_20090129_NYT_FRUGAL-craft_MG_22...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 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
    CIPG_20090129_NYT_FRUGAL-craft_MG_19...jpg
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