Gianni Cipriano Photography | Archive

  • Archive
    • All Galleries
    • Search
    • Cart
    • Lightbox
    • Client Area
  • About
  • Contact
  • PORTFOLIO
  • Facebook
  • Twitter
x

Search Results

Refine Search
Match all words
Match any word
Prints
Personal Use
Royalty-Free
Rights-Managed
(leave unchecked to
search all images)
89 images found
twitterlinkedinfacebook

Loading ()...

  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_460...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_449...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_456...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_454...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_451...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_460...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_459...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_459...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_457...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_451...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_449...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_449...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_449...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_444...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_457...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_456...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_454...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_453...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_449...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_449...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_444...jpg
  • ROME, ITALY - 27 August 2013: Film director Paolo Sorrentino in his home in Rome, Italy, on August 27th 2013.
    CIPG_20130827_NYT_Sorrentino__M3_453...jpg
  • ROME, ITALY - 3 JUNE 2015: Film director Paolo Sorrentino (2nd from left) and film director Bernardo Bertolucci (right) are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015. McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Film director Paolo Sorrentino and actress Valeria Golino walk down from the stage where they gave a speech for McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: (Center) Film director Bernardo Bertolucci laughs during Paolo Sorrentino's speech at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Film director Paolo Sorrentino pose for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Actress Valeria Golino walks on towards the stage where she will introduce Film Director Paolo Sorrentino at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Film director Paolo Sorrentino is here at the  McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: (L-R) President of the American Academy Mark Robbins and film director Paolo Sorrentino pose for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Chef Alice Waters poses for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests sit at their table at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: President of Slow Food Carlo Petrini poses for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Film director Paolo Sorrentino gives a speech after receiving the McKim Medal Award at the Gala honouring him and Carlo Petrini at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: President of Slow Food Carlo Petrini gives a speech after receiving McKim Medal Award at the Gala honouring him and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Chef Alice Waters introduces Slow Food President Carlo Petrini at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests sit at their table at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Gala Chair Ginevra Elkann gives a speech at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Gala Chair Ginevra Elkann gives a speech at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: (R-L) Chair of the Board of Trustees Mary Margaret Jones and Gala Chair Ginevra Elkann give a speech at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Cooks are here at work at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Waiters at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: (L-R) President of Slow Food Carlo Petrini and chef Alice Waters pose for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: (Center) President of Slow Food Carlo Petrini chats with President of the American Academy Mark Robbins and Gala chair Ginevra Elkann at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: President of the American Academy Mark Robbins pose for a for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Gala chair Ginevra Elkann poses for for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests sit at their table at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests sit at their table at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: A DJ is at work here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: A waiter at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Gala chair Ginevra Elkann chats during the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: (L-R) Gala chair Ginevra Elkann and President of the American Academy Mark Robbins pose for a for a portrait at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Director of the American Academy in Rome Kimberly Bowes poses for a portrait at the  McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Guests are here at the McKim Medal Gala honouring Carlo Petrini and Paolo Sorrentino at the American Academy  in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • ROME, ITALY - 3 JUNE 2015: Villa Aurealia, the headquarters of the American Academy in Rome, Italy, on June 3rd 2015.
    CIPG_20150603_NYT-T-MAG_AmericanAcad...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while the owner Marianna Sorrentino is seen in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Giulia Malinconico, daughter of owner Marianna Sorrentino and granddaughter of the founders, serves pennette with Genovese sauce at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino gives a dish of pennette with Genovese sauce to the waiter at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino calls the waiter to serve a dish of pennette with Genovese sauce at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Giulia Malinconico, daughter of owner Marianna Sorrentino and granddaughter of the founders, serves pennette with Genovese sauce and a fried veal cutlet at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in her kitchen at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino cooks the Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen  while talking to a customer at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Owner Marianna Sorrentino prepares pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch while owner Marianna Sorrentino is seen in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers have lunch at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A waiter hold an order of pennette with Genovese sauce in the kitchen of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A dish of pennette with Genovese is seen here at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A photograph of soccer player Diego Armando Maradona with the deceased Mario Malinconico, owner of the Trattoria Malinconico and son of the the founders, is seen here in the trattoria in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico, a popular restaurant in the Vomer district of Naples, was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A waiter fills a bottle of white wine at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A customer receives a dish a fried meatballs at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A man walks by the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Customers are seen here at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Waiter Nando De Fortis Nadi serves pennette with Genovese sauce to a customer at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: Cooked side dishes such as peppers, fried meat balls and fried egglplants ready to be served or to-go are seen here at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A sign stating "There is no Wi-Fi here. Talk among yourselves" is seen here at the entrance of the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg