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  • 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 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: 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: 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: 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: 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: 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: 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
  • NAPLES, ITALY - 23 OCTOBER 2020: (L-R) Giuliano Granata and Federica Palumbo, managers of the Vineria Bandita, a wine bar in the Vomero district in Naples, pose for a portrait on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Saracen black bread with patanegra lard is seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Pastrami with limae and pepper mayonnaise are seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Pastrami with limae and pepper mayonnaise are prepared here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: "Patatas Nana" potato chips with Così Com'è ketchup made of Piennolo tomatoes are seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Interior of the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: A glass of Sampagnino Bulli, sparkling rosé wine, is seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: A glass of Sampagnino Bulli, sparkling rosé wine, is seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Customers have a glass of wine at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Customers have a glass of wine at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Wine bottles are seen here on display at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: (L-R) Giuliano Granata and Federica Palumbo, managers of the Vineria Bandita, a wine bar in the Vomero district in Naples, pose for a portrait on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: (L-R) Giuliano Granata and Federica Palumbo, managers of the Vineria Bandita, a wine bar in the Vomero district in Naples, pose for a portrait on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Exterior view of the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Wine bottles are seen here on display at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry013.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry010.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry008.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry004.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Owner of the Temeca woodworking shop Emanuele Tedeschi, 49, works in his office in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2401.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: The Tedeschi family (L-R, Emanuele, 49; Lorenzo, 23 and Annarita, 47) are here at the Temeca woodorking shop's office in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2375.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Emanuele Tedeschi, the 49 years old owner of the Temeca woodworking shop, poses in front of the machinery in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2348.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Lorenzo Tedeschi, 23, checks a machine at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Lorenzo is the son of Temeca owner Emanuele Tedeschi; he has been working at his father's business for 2 years after dropping out of goldsmithry school in Milan. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2310.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: The control panel of a saw at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2250.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Carlo Salvatelli, 50, assembles a wooden door at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Carlo Savatelli has been working at Temeca for 33 years, since he was 17. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2117.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry015.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry014.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry012.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry011.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry009.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry007.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry006.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry005.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry003.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry002.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<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
    curry001.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: (L-R) Owner of the Temeca woodorking shop Emanuele Tedeschi discusses about the EU economy with his son Lorenzo, 23, while his wife Annarita Neroni, 47, works at her computer in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2362.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Emanuele Tedeschi, the 49 years old owner of the Temeca woodworking shop, poses in front of the machinery in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2322.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Cesare Alessandrini, 53, cuts wood before assembling a door at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Cesare Alessandrini has been working at Temeca for 7 years. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2275.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Cesare Alessandrini, 53, cuts wood before assembling a door at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Cesare Alessandrini has been working at Temeca for 7 years. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2256.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: A list of the measures of the wooden pieces that need to be but at Emanuele Tedeschi's Temeca woordworking shop in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2227.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: The machinery at the entrance of the Emanuele Tedeschi's Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2200.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Wooden windows made by Emanuele Tedeschi's Temeca woodworking shop are here in the shop in Guidonia, Italy, on March 7, 2013. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2198.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Daniele, a 38 years old polish worker, moves a wooden window after assembling it at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Daniele has been working at the Temeca woodworking shop for 6 years. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2185.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Cesare Alessandrini, 53, cuts wood before assembling a door at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Cesare Alessandrini has been working at Temeca for 7 years. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2180.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Cesare Alessandrini, 53, cuts wood before assembling a door at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Cesare Alessandrini has been working at Temeca for 7 years. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2139.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Carlo Salvatelli, 50, assembles a wooden door at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Carlo Savatelli has been working at Temeca for 33 years, since he was 17. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2096.jpg
  • GUIDONIA, ITALY - 7 MARCH 2013: Carlo Salvatelli, 50, assembles a wooden door at the Temeca woodworking shop in Guidonia, Italy, on March 7, 2013. Carlo Savatelli has been working at Temeca for 33 years, since he was 17. The Temeca woodworking shop was founded in 1959 by Renzo Tedeschi, 84, father of the current owner Emanuele Tedeschi. Until the 80's the Temeca woodworking shop had 16 employees; after the shop to Emanuele, Renzo's son, four employees retired and the number of the carpenters was reduced to 12.  After the 2009 crisis, the number of workers at the Temeca woodworking were reduced to 7..Gianni Cipriano for The International Herald Tribune
    CIPG_20130307_IHT_Business__MG_2075.jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Antonio (68) is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here before browning fresh tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60, center) is seen here behind the delicatessen counter chatting with customers at  Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Grazia (60) serves a dish of pasta with eggplants, tomatoes and provola cheese to a customer at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A dish of pasta with eggplants, tomatoes and provola cheese is seen here in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A pan of pasta with eggplants, tomatoes and provola cheese is seen here cooking in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here behind the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-owner Antonio (68), his son Rosario and two custerms are seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Sausage and friarelli are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia, 60, is seen here at the entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
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