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  • 5 November, 2008. New York, NY. Cream tea and a sweet dish are on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Cream tea and a sweet dish are on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Cream tea and a sweet dish are on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Cream tea and a sweet dish are on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Cream tea and a sweet dish are on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Cream tea and a sweet dish are on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Customers are seen here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_042...jpg
  • NAPLES, ITALY - 7 JUNE 2018: The entrance sign of  Pasticcielo bakery  in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Amarena cookies are seen here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Vincenzo Sgambati is seen here behind the counter of Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Amarena cookies are seen here baking in the oven at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela cuts quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: (R-L) Sisters Anita and Lucia Tagliatela, and Lucia's daughter Roberta Sgambati prepare amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Lucia Tagliatela pulls a tray of quaresimale cookies out of the oven here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Sisters Anita and Lucia Tagliatela prepare quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares quaresimale cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Lucia Tagliatela prepares the dough for quaresimali cookies, here at Pasticcielo, a bakery she opened 34 years ago in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Quaresimali cookies are seen here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...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_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_0477.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: 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 the Pasticceria Capriccio, pulls freshly baked babas out of the oven 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_0136.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: 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 - 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 - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer make an order at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A Neapolitan Pastiera is for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_024...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_003...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A slice of Neapolitan Pastiera is show here at Scaturchio, a historic bakery and pastry shop founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_056...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Customers walk out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_051...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_046...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer buys pastries and a pastiera at at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_045...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_041...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_038...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Patissiers discuss by freshly baked Neapolitan Pastieras at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_034...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are shown here before they're taken to the oven at Scaturchio, a historic bakery and pastry shop founded in 1905 in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_014...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_010...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_000...jpg
  • 5 November, 2008. New York, NY. Podunk is a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Podunk is a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Podunk is a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. An assortment of tea sandwiches is on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002.  The interior of the tearoom includes country-decor bookshelves, a wooden sled, benches and garden chairs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. An assortment of tea sandwiches is on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002.  The interior of the tearoom includes country-decor bookshelves, a wooden sled, benches and garden chairs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Customers leave the Podunk,  a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Podunk is a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. The interior of the tearoom includes country-decor bookshelves, a wooden sled, benches and garden chairs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. A black & white picture of a "Podunk" road sign is here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Podunk is a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. The interior of the tearoom includes country-decor bookshelves, a wooden sled, benches and garden chairs.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Owner Elspeth Treadwel talks to customers at the, Podunk, a self-styled "American tearoom" in the East Village. She left a career in publishing to open Podunk six years ago, in 2002.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. An assortment of tea sandwiches is on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. An assortment of tea sandwiches is on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Owner Elspeth Treadwel talks to a customer at the, Podunk, a self-styled "American tearoom" in the East Village. She left a career in publishing to open Podunk six years ago, in 2002.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Robust tea with a slice blueberry lemon cake and an assortment of savories are on a tray here at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Customers have tea and relax at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Customers have tea and relax at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 5 November, 2008. New York, NY. Customers have tea and relax at the Podunk, a self-styled "American tearoom" in the East Village.The owner, Elspeth Treadwell, left a career in publishing to open Podunk six years ago, in 2002. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081105_NYT_UNDER-podunk_...jpg
  • 24 October, 2008. New York, NY. An assortment of bon bons made by  Eric Girerd, owner of the "L'atelier du chocolat" is here displayed at the entrance of the shop. There are flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_019.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_018.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_016.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_015.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_013.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_012.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_010.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a small bag at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_008.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, picks an assortment of bon bons and fills a box at the boutique "L'atelier du chocolat". The chocolates are made by her husband, Eric Girerd. The stand at the entrance of the shop displays an assortment of chocolate bon bons, including flavors such as herbs. salt, fruit, spices, and classic chocolates.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_007.jpg
  • 24 October, 2008. New York, NY. A box of bon bons made by Eric Girerd, owner of the boutique "L'atelier du chocolat".<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_003.jpg
  • 24 October, 2008. New York, NY. Owner Namhee Girerd Kim, 53, shows a box of bon bons to the photographer at the boutique "L'atelier du chocolat" . The chocolates are made by her husband, Eric Girerd.<br />
NOTE: Since no customers were at the shop, the subject posed for the photographer.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    chocolate_002.jpg
  • NAPLES, ITALY - 7 JUNE 2018: Amarena cookies are seen here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Amarena cookies are seen here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: The entrance of  Pasticcielo bakery  in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Lucia Tagliatela prepares amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: Anita Tagliatela prepares amarena cookies here at Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
  • NAPLES, ITALY - 7 JUNE 2018: (L-R) Lucia Tagliatela and her daughter Roberta Sgambati are seen here in the kitchen of Pasticcielo, a bakery in Naples, Italy, on June 7th 2018.<br />
<br />
Pasticciello was founded 34 years ago by Lucia Tagliatela.
    CIPG_20180607_CULBACK_Pasticciello_M...jpg
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