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  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Interior view of Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer shows his sandwich with grillled chicken and cherry tomatoes prepared here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Customers have lunch at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Customers are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - poses for a portrait, in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Cheeses and prosciuttos are seen here hanging above the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A variety of premade dishes are seen here in the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Tortano Napoletano is seen here on the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - prepares a sandwich behind the counter in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Lello Massa - founder and owner of the delicatessen "Lello Massa A' Muzzarella Mia Parla" - is seen here behind the counter in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A Mozzarella and cherry tomatoes are seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A past timbale is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Michele Massa, father of Lello Massa, is seen here at the cash register at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: An employee of Lello Massa is seen here at work behind the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer is seen here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    SMAS_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: Two employees of Lello Massa prepare sandwiches at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A variety of premade dishes are seen here in the counter at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 7 JULY 2020: A customer eats his sandwich with grillled chicken and cherry tomatoes prepared here at Lello Massa A' Muzzarella Mia Parla, a delicatessen in Naples, Italy, on July 7th 2020.<br />
<br />
In 2009, a customer entered Lello Massa’s deli in Naples and, after biting into a ball of Lello’s mozzarella, exclaimed, “This mozzarella speaks.” “I didn’t think for a moment. I took a large sheet of paper and a red marker and wrote: my mozzarella speaks,” says 46-year-old Lello. And from that day on, this served as the new name of his rosticceria.<br />
<br />
Lello Massaa describes his rosticceria, technically a shop selling premade dishes, as a real Neapolitan bistro. The son of Michele Massa, one of the most famous and oldest restaurateurs in the Sanità district, Lello decided in 2008 to move the family business to Via Foria, where it still stands today. “I started as a simple delicatessen and then gradually I added ready-made meals, first courses, pizzas of all kinds… in short, a Napoli-style bistro,” says Lello, who is always enthusiastic and smiling.<br />
<br />
But the strong point of the delicatessen from the beginning was certainly the mozzarella, “the white gold of Campania,” a product that he receives fresh every morning from a dairy in Caserta. “I won’t reveal the manufacturer’s name, it’s a secret, but I can assure you that the quality is unbeatable,” says Lello.
    CIPG_20200707_CULBACK_LelloMozzarell...jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio,  puts babas to dry after soaking them in a mix of rum, water and sugar, here in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0477.jpg
  • NAPLES, ITALY - 14 JULY 2017: Babas are seen here as they bake in an oven at Pasticceria Capriccio,  in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0003.jpg
  • NAPLES, ITALY - 6 JUNE 2017:  A customers waits for her fried pizza at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  Customers are seen here in line at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A basket of "Mini Fritto",  an assortment of typical fried snacks, is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Tortano" is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Primavera" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Workers are seen as they prepare fried pizzas at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A frying pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 24 MAY 2017: A baker is seen here with freshly baked  almond, lard and pepper taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170524_CULBACK_Taralli__M3_47...jpg
  • NAPLES, ITALY - 13 JULY 2019: Customers are seen here in the terrace of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    SMAS_20190713_CULBACK-TotoEduardo_DS...jpg
  • NAPLES, ITALY - 13 JULY 2019: A girl looks at chef Gaetano Bianchini working in the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Pasta with potatoes and provola cheese is seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Fried panzarotti, crocchè and vegatable are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Fried panzarotti, crocchè and vegatable are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Francesco Bianchini, Mario Bianchini's son, is seen here managing orders at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Spaghetti with clams are seen here at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Beppe Sica, the pizzaiolo (pizza maker) of the Osteria Totò Eduardo e Pasta e Fagioli, prepares a pizza,  in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Chef Gaetano Bianchini (left), Mario Bianchini's son, is seen here stepping out of the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Chef Gaetano Bianchini (left), Mario Bianchini's son, is seen here stepping out of the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Chef Gaetano Bianchini, Mario Bianchini's son, cooks in the kitchen of the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Beppe Sica, the pizzaiolo (pizza maker) of the Osteria Totò Eduardo e Pasta e Fagioli, jokes around with a local resident in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 13 JULY 2019: Francesco Bianchini, Mario Bianchini's son, takes orders from customers at the Osteria Totò Eduardo e Pasta e Fagioli, a restaurant in Naples, Italy, on July 13th 2019.<br />
<br />
The name of the Osteria is dedicated to the two masters of Neapolitan theatre and cinema: Totò (Antonio de Curtis) and Eduardo de Filippo. The idea came from Mario Bianchini, an aficionado of Neapolitan culture who wanted to pay tribute to his wife Rosaria de Curtis, a distant relative of Totò, the most famous actor in the history of Naples.<br />
The osteria was founded in the 1970s by Mario Bianchini who wanted to base its menu on traditional Neapolitan dishes. Mr Bianchini learned the art of cooking from his mother Anna.
    CIPG_20190713_CULBACK-TotoEduardo_M3...jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0610.jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0601.jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0596.jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0588.jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0575.jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0567.jpg
  • NAPLES, ITALY - 14 JULY 2017: A babà made bu Raffaele Capparelli (52), owner of the Pasticceria Capriccio, in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0564.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio,  puts babas to dry after soaking them in a mix of rum, water and sugar, here in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0485.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio,  puts babas to dry after soaking them in a mix of rum, water and sugar, here in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0447.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, soaks freshly baked babas in a mix of rum, water and sugar in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0425.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, pulls out of the freshly baked babas out of their alluminium cups in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0380.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, pulls out of the freshly baked babas out of their alluminium cups in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0368.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, and his assistant pull out of the freshly baked babas out of their alluminium cups in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0299.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, pulls out of the freshly baked babas out of their alluminium cups in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0266.jpg
  • NAPLES, ITALY - 14 JULY 2017: Freshly baked babas are seen here in the workshop of the Pasticceria Capriccio in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0253.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of the Pasticceria Capriccio, adds rum to the mix of rum, water and sugar before soaking the babas, here in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0236.jpg
  • NAPLES, ITALY - 14 JULY 2017: Freshly baked babas are seen here in the workshop of the Pasticceria Capriccio in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0190.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of Pasticceria Capriccio, checks the baking of babas in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0154.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of Pasticceria Capriccio, shows a freshly baked baba in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0115.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of Pasticceria Capriccio, checks the baking of babas in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0113.jpg
  • NAPLES, ITALY - 14 JULY 2017: Raffaele Capparelli (52), owner of Pasticceria Capriccio, checks the baking of babas in his workshop in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0098.jpg
  • NAPLES, ITALY - 14 JULY 2017: Leavining babas are seen here in the workshop of Pasticceria Capriccio,  in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0057.jpg
  • NAPLES, ITALY - 14 JULY 2017: Babas are seen here as they bake in an oven at Pasticceria Capriccio,  in Naples, Italy, on July 14th 2017. Raffaele Capparelli is a patissier since 1984, when he inherited the art of pastry making from his father.<br />
<br />
The babà is a small yeast cake saturated in syrup made with hard liquor, usually rum, and sometimes filled with whipped cream or pastry cream.<br />
<br />
The original form of the baba was similar to the babka, a tall, cylindrical yeast cake (babka is still cooked in Ukraine, Poland and in Ukrainian and Polish communities over the world). The name means "old woman" or "grandmother" in the Slavic languages; babka is a diminutive of baba.<br />
<br />
The modern baba au rhum (rum baba), with dried fruit and soaking in rum, was invented in the rue Montorgueil in Paris, France, in 1835 or before.<br />
<br />
The baba was later brought to Naples by Neapolitan cooks sent by Maria Carolina of Austria, the wife of the Spanish King Ferdinand I of Bourbon, to her sister Marie Antoinette.
    CIPG_20170714_CULBACK-Baba_M3_0031.jpg
  • NAPLES, ITALY - 6 JUNE 2017:  A customers waits for his fried pizza at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  Customers are seen here in line at La Masardona, a friggitoria (fried-food shop), waiting for a fried pizza in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    SMAS_20170217_CULBACK-Masardona__DSF...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A fried pizza with pistacchio gelato is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: The sitting area of La Masardona, a friggitoria (fried-food shop), is seen here in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A basket of "Mini Fritto",  an assortment of typical fried snacks, is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Tortano" is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A bag of fried pizzas is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A frying pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Workers are seen as they prepare fried pizzas at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: Workers are seen as they prepare fried pizzas at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A tourist eats a fried pizza here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: An employee delivers a fried pizza to a tourist here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Primavera" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Primavera" fried pizza is being prepared here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  Pizza doughs are seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  The vegan "Veganella" fried pizza is prepared here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017:  Customers are seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 6 JUNE 2017: A "Battilocchio" fried pizza is seen here at La Masardona, a friggitoria (fried-food shop) in Naples, Italy, on June 6th 2017.<br />
<br />
“La Masardona” was founded in 1945 by Anna Manfredi, aka “La Masardona”, who started selling the pizza fritta (fried pizza) in front of her “vascio”, a modest ground floor dwelling, to make up her wages. Today “La Masardona” is ran by Enzo Piccirillo, Anna Manfredi’s grandson.
    CIPG_20170606_CULBACK-Masardona__M3_...jpg
  • NAPLES, ITALY - 24 MAY 2017: A baker puts freshly prepared lard, pepper and almond taralli in the oven at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    SMAS_20170204_CULBACK_Taralli__DSF90...jpg
  • NAPLES, ITALY - 24 MAY 2017: Bakers prepare lard, pepper and almond taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    SMAS_20170204_CULBACK_Taralli__DSF90...jpg
  • NAPLES, ITALY - 24 MAY 2017: A baker prepares the dough for lard, pepper and almond taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    SMAS_20170204_CULBACK_Taralli__DSF89...jpg
  • NAPLES, ITALY - 25 MAY 2017: Family photos and a poster of Mount Vesuvius and taralli are seen here at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_55...jpg
  • NAPLES, ITALY - 25 MAY 2017: Taralli made with friarellis (left) and taralli made with almonds, lard and pepper (right) are seen here at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_55...jpg
  • NAPLES, ITALY - 25 MAY 2017: Domenico Esposito (60) is seen here behind the counter at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_54...jpg
  • NAPLES, ITALY - 25 MAY 2017: Domenico Esposito (60) pulls out freshly baked almond, lard and pepper taralli from the oven at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_54...jpg
  • NAPLES, ITALY - 25 MAY 2017: Domenico Esposito (60) pulls out freshly baked almond, lard and pepper taralli from the oven at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_54...jpg
  • NAPLES, ITALY - 25 MAY 2017: Domenico Esposito (60) pulls out freshly baked almond, lard and pepper taralli from the oven at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_53...jpg
  • NAPLES, ITALY - 25 MAY 2017: Domenico Esposito (60) pulls out freshly baked almond, lard and pepper taralli from the oven at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_53...jpg
  • NAPLES, ITALY - 25 MAY 2017: Domenico Esposito (3), grandson of Domenico Esposito senior (60, left) is seen here playing with dough at the Tarallificio Esposito in Naples, Italy, on May 25th 2017.<br />
<br />
Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170525_CULBACK_Taralli__M3_53...jpg
  • NAPLES, ITALY - 24 MAY 2017: Freshly baked taralli made with almonds, lard and pepper are seen here  at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170524_CULBACK_Taralli__M3_51...jpg
  • NAPLES, ITALY - 24 MAY 2017: A baker puts freshly prepared lard, pepper and almond taralli in the oven at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170524_CULBACK_Taralli__M3_50...jpg
  • NAPLES, ITALY - 24 MAY 2017: Bakers prepare the dough for lard, pepper and almond taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds. prepares the dough for lard and pepper taralli at the Tarallificio Leopoldo in Naples, Italy, on May 24th 2017.<br />
<br />
 Taralli are little dough rings, fairly widespread in southern Italy in their many variations.  In Naples, they are traditionally made with lard, pepper and almonds.
    CIPG_20170524_CULBACK_Taralli__M3_48...jpg
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