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  • NAPLES, ITALY - 6 MARCH 2019: at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di neve are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A view of the interior of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di nevere are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    SMAS_20190306_CULBACK-Poppella_IMG_9...jpg
  • NAPLES, ITALY - 6 MARCH 2019: A statue of Pulcinella is seen here at the entrance of Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    SMAS_20190306_CULBACK-Poppella_IMG_9...jpg
  • NAPLES, ITALY - 6 MARCH 2019: A Pulcinella mask is here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    SMAS_20190306_CULBACK-Poppella_IMG_9...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Customers and passer-by are seen by Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    SMAS_20190306_CULBACK-Poppella_IMG_9...jpg
  • NAPLES, ITALY - 6 MARCH 2019: A view of the pastry counter at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    SMAS_20190306_CULBACK-Poppella_IMG_8...jpg
  • NAPLES, ITALY - 6 MARCH 2019: at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_11...jpg
  • NAPLES, ITALY - 6 MARCH 2019: at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_11...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Ciro Scognamiglio, owner of the Poppella pastry shop, poses for a portrait with the fiocchi di neve - his specialty - here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di neve are sprinkled with sugar here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di neve are sprinkled with sugar here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Ciro Scognamiglio, owner of the Poppella pastry shop, sprinkles sugar over the fiocchi neve - his specialty - here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Ciro Scognamiglio, owner of the Poppella pastry shop, fills fiocchi neve - his specialty - here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Ciro Scognamiglio, owner of the Poppella pastry shop, fills fiocchi neve - his specialty - here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di neve are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Tradittional fiocchi di neve, as well as pistacchio and chocolate fiocchi neve are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Pistacchio and chocolate fiocchi neve are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: A customer orders pastries at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di neve are seen here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: A customer orders pastries at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_09...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di neve (bottom) and other pastries are seen here in the counter of Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_08...jpg
  • NAPLES, ITALY - 6 MARCH 2019: A view of the pastry counter at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_08...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A fried pizza is seen here in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Interior decorations are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A crucifix is seen here in the makeshift temporary kitchen oft Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A view of the ceiling in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A car is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A Pizza Cafona (peasant pizza,  topped with oregano, cheese tomato juice and chopped tomatoes) is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks a pasta with potatoes and provola cheese in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Arancinas (fried rice balls) are fried here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Montanaras (fried pizzas with tomato sauce and mozzarella) are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Customers have lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: (L-R) Alessandro and Roberto prepare pizzas here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizzas are baked in the pizza oven here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Roberto bakes a pizza in the oven at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: (L-R) Roberto and Luigi are seen at work as they prepare pizzas at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Luigi, a pizzaiolo (pizza-maker), is seen here at work at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: The pizza oven is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Panzarotti with fresh tomatoes and arugula are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizza boxes are stacked in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Fried dough for montanara pizzas are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Alfonso cuts ciccioli,  pressed cakes of fatty pork, here in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A car is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A customer enters the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter for home deliveries is parked here outside the Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 6 MARCH 2019: at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_11...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Fiocchi di neve are sprinkled with sugar here at Poppella, a pastry shop in the Sanità district, in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A scooter is parked in the garage of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018. The garage is located inside a huge cave dug into the soft tufa stone. First excavated by the Romans, this now urban grotto was used in the Second World War as a shelter during aerial bombings.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    SMAS_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: A customer has lunch at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pasta with potatoes and provola cheese is seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Sergio, 42, cooks in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Fried dough for montanara pizzas are seen here at Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 1 AUGUST 2018: Pizza boxes are stacked in the makeshift temporary kitchen of Cantina del Gallo, a family-owned restaurant in the Rione Sanità in Naples, Italy, on August 1st 2018.<br />
<br />
Cantina del Gallo, in the Rione Sanità, was established in 1898 and run by four generations of the Silvestri family. The cantina began as a store selling bulk wine and oil. It was only in the 1950s, when the legendary Aunt Cuncetta began cooking, that it became the simple and genuine tavern it is today.<br />
There are three dishes that are the restaurant’s workhorses, and the ones we always seem to rotate between: the pennette alla sorrentina (a variation of the classic gnocchi alla sorrentina, seasoned with tomato, basil and stringy mozzarella), the baked cod (although the fried cod is just as mouth-watering) and the pizza cafona (peasant pizza), topped with oregano, cheese, chile and with double the tomatoes (tomato juice and chopped tomatoes).
    CIPG_20180801_CULBACK_CantinaDelGall...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Ciro Scognamiglio, owner of the Poppella pastry shop, poses for a portrait in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 6 MARCH 2019: Ciro Scognamiglio, owner of the Poppella pastry shop, poses for a portrait in Naples, Italy, on March 6th 2019.
    CIPG_20190306_CULBACK-Poppella_M3_10...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Customers have lunch at the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    CIPG_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 30 JULY 2018: Roberto Saviano (center), an Italian journalist, writer and essayist poses for a selfie with the young actors and organisers of the collective "Nuovo Teatro Sanità" (New Sanità Theatre) in the Sanità neighborhood in Naples, Italy, on July 30th 2018.<br />
<br />
In 2017 the 17-year-old innocent victim Genny Cesarano was shot and killed by stray bullet  in cross fire between 2 rival gangs vying for territorial control in the Sanità neighborhood.<br />
The  isolation of the neighborhood Sanità over the years provided an ideal location for the Camorra to expand their illicit activities and profit from soaring unemployment rates and economic instability,<br />
<br />
After the first death threats of 2006 by the Casalese clan , a cartel of the Camorra, which he denounced in his exposé and in the piazza of Casal di Principe during a demonstration in defense of legality, Roberto Saviano was put under a strict security protocol. Since 2006 Roberto Saviano has lived under police protection.<br />
<br />
Saviano's latest novel "The Piranhas", which tells the story of the rise of  a paranza (or Children's gang) and it leader Nicolas, will be released in the United States on September 4th 2018.
    CIPG_20180730_NYT-Saviano__M3_2472.jpg
  • NAPLES, ITALY - 30 JULY 2018: Roberto Saviano (left), an Italian journalist, writer and essayist chats with the young actors of the collective "Nuovo Teatro Sanità" (New Sanità Theatre) in the Sanità neighborhood in Naples, Italy, on July 30th 2018.<br />
<br />
In 2017 the 17-year-old innocent victim Genny Cesarano was shot and killed by stray bullet  in cross fire between 2 rival gangs vying for territorial control in the Sanità neighborhood.<br />
The  isolation of the neighborhood Sanità over the years provided an ideal location for the Camorra to expand their illicit activities and profit from soaring unemployment rates and economic instability,<br />
<br />
After the first death threats of 2006 by the Casalese clan , a cartel of the Camorra, which he denounced in his exposé and in the piazza of Casal di Principe during a demonstration in defense of legality, Roberto Saviano was put under a strict security protocol. Since 2006 Roberto Saviano has lived under police protection.<br />
<br />
Saviano's latest novel "The Piranhas", which tells the story of the rise of  a paranza (or Children's gang) and it leader Nicolas, will be released in the United States on September 4th 2018.
    CIPG_20180730_NYT-Saviano__M3_2346.jpg
  • NAPLES, ITALY - 30 JULY 2018: Roberto Saviano (left), an Italian journalist, writer and essayist chats with the young actors and organisers of the collective "Nuovo Teatro Sanità" (New Sanità Theatre) during lunch in the Sanità neighborhood in Naples, Italy, on July 30th 2018.<br />
<br />
In 2017 the 17-year-old innocent victim Genny Cesarano was shot and killed by stray bullet  in cross fire between 2 rival gangs vying for territorial control in the Sanità neighborhood.<br />
The  isolation of the neighborhood Sanità over the years provided an ideal location for the Camorra to expand their illicit activities and profit from soaring unemployment rates and economic instability,<br />
<br />
After the first death threats of 2006 by the Casalese clan , a cartel of the Camorra, which he denounced in his exposé and in the piazza of Casal di Principe during a demonstration in defense of legality, Roberto Saviano was put under a strict security protocol. Since 2006 Roberto Saviano has lived under police protection.<br />
<br />
Saviano's latest novel "The Piranhas", which tells the story of the rise of  a paranza (or Children's gang) and it leader Nicolas, will be released in the United States on September 4th 2018.
    CIPG_20180730_NYT-Saviano__M3_2300.jpg
  • NAPLES, ITALY - 30 JULY 2018: Roberto Saviano (center), an Italian journalist, writer and essayist is seen here with his police escort in the Sanità neighborhood, where in 2017 the 17-year-old innocent victim Genny Cesarano was shot and killed by stray bullet  in cross fire between 2 rival gangs vying for territorial control, in Naples, Italy, on July 30th 2018.<br />
<br />
The  isolation of the neighborhood Sanità over the years provided an ideal location for the Camorra to expand their illicit activities and profit from soaring unemployment rates and economic instability,<br />
<br />
After the first death threats of 2006 by the Casalese clan , a cartel of the Camorra, which he denounced in his exposé and in the piazza of Casal di Principe during a demonstration in defense of legality, Roberto Saviano was put under a strict security protocol. Since 2006 Roberto Saviano has lived under police protection.<br />
<br />
Saviano's latest novel "The Piranhas", which tells the story of the rise of  a paranza (or Children's gang) and it leader Nicolas, will be released in the United States on September 4th 2018.
    CIPG_20180730_NYT-Saviano__M3_1821.jpg
  • NAPLES, ITALY - 7 JULY 2020: Customers have lunch at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Michele Massa, father of Lello Massa, is seen here at the cash register at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: An employee of Lello Massa is seen here at work behind the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Customers are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Interior view of Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - poses for a portrait, in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Cheeses and prosciuttos are seen here hanging above the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Two employees of Lello Massa prepare sandwiches at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A variety of premade dishes are seen here in the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Tortano Napoletano is seen here on the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer eats his sandwich with grillled chicken and cherry tomatoes prepared here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer shows his sandwich with grillled chicken and cherry tomatoes prepared here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - is seen here behind the counter in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A past timbale is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: An employee is seen here at work in the Pizzeria Isabella De Cham, in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Pizza maker Isabella De Cham poses with a fried pizza in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, right) prepares a fried pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
  • NAPLES, ITALY - 6 FEBRUARY 2020: Isabella De Cham (26, center) fries a pizza in her pizzeria in the Sanità district in Naples, Italy, on February 6th 2020.<br />
<br />
The fried pizza is the original: it was born before the pizza baked in the oven.<br />
<br />
Isabella De Cham is a creative pizzaiola that makes creative and exceptional quality fried food. At Isabella De Cham’s pizzeria, all production processes are visible: the preparation of the dough, the addition of the filling, the pressing of the edges with powerful strokes, the immersion in boiling oil, through the windows of the workplace.<br />
<br />
“I was still a young girl and was already working in a pizzeria of the Sanità quarter, but they didn't let me touch the dough; but I, looking, learned many things from the master pizza chefs " Isabella says.<br />
In 2018 she decided to challenge the sacred monsters of Neapolitan pizza art, opening a pizzeria alone. Today she is one of the best known pizza chefs in Naples.
    SMAS_20200206_CULBACK_IsabellaDeCham...jpg
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