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  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry010.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry012.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry011.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry007.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry006.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry004.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry005.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry015.jpg
  • 24 July, 2008. New York, NY. A dish of Berkshire pork cutlet curry and marinated roasted vegetables are here one the table of the  new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry014.jpg
  • 24 July, 2008. New York, NY. A glass cylinder of marinated roasted vegetables is here on the table of  the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry002.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_033.jpg
  • 30 October, 2008. New York, NY. Various types of sauces such as tomato sauce and apple sauce are stored in glass can here in the root cellar Cindy Worley is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_029.jpg
  • 30 October, 2008. New York, NY. Cabbages and onions are stored here in a baskets in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_026.jpg
  • 30 October, 2008. New York, NY. Potatoes are stored here in a basket in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_025.jpg
  • 30 October, 2008. New York, NY. Cindy Worley's cat is here behind the door that leads to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_020.jpg
  • 30 October, 2008. New York, NY. Cindy Worley pretends (posing for photographer) to cut a cabbage she would then cook and store in cans. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_019.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stair that lead from the root cellar to the kitchen, holding fresh food she stored. She is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_018.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_012.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_010.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_009.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a butternut squash in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_007.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks down the stairs that lead to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_004.jpg
  • 30 October, 2008. New York, NY. Cindy Worley walks towards the door that leads to the root cellar, on the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_003.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in her Harlem brownstone, where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_002.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry013.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry009.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry008.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in her Harlem brownstone, where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_035.jpg
  • 30 October, 2008. New York, NY. Cindy Worley goes up the stairs that lead the ground floor to the first floor, where the kitchen is. She is setting up a root cellar in the ground floor of her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_034.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here with her in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_032.jpg
  • 30 October, 2008. New York, NY. Cindy Worley picks a can of lemon peach preserve in the root cellar she is setting  in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_031.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in the root cellar she is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_030.jpg
  • 30 October, 2008. New York, NY. (L-R) Potatoes, butternut squashes, acorn squashes, onions and cabbages are momentarily stored in baskets in the ground floor of Cindy Worley's Harlem brownstone, waiting for her to finish setting up the root cellar.Cindy Worley is setting up a root cellar in her Harlem brownstone. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_028.jpg
  • 30 October, 2008. New York, NY. Onions are stored here in a baskets in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_027.jpg
  • 30 October, 2008. New York, NY. Potatoes are stored here in a basket in the root cellar Cindy Worley is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_024.jpg
  • 30 October, 2008. New York, NY. This is the root cellar Cindy Worley is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_023.jpg
  • 30 October, 2008. New York, NY. A cabbage and an acor squash are here in the Cindy Worley's kitchen. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_022.jpg
  • 30 October, 2008. New York, NY. Cindy Worley pretends (posing for photographer) to cut a cabbage she would then cook and store in cans. Cindy Worley is setting up a root cellar in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_021.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in the kitchen where she cooks the fresh food. She then stores the sauces in cans she preserves in the root cellar she is setting in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_017.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_016.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_015.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads her from the first floor kitchen to to the ground floor root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_014.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_013.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here at the door that leads to the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_011.jpg
  • 30 October, 2008. New York, NY. Cindy Worley is here in root cellar in her Harlem brownstone, next to the baskets of fresh food she stores. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_008.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a cabbage in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_006.jpg
  • 30 October, 2008. New York, NY. Cindy Worley holds a cabbage in her hands, in the root cellar she is setting up in her Harlem brownstone. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_005.jpg
  • 30 October, 2008. New York, NY. The entrance of Cindy Worley's brownstone in Harlem, NY., where she is setting up a root cellar. Potatoes, butternut squashes, acorn squashes, onions and cabbage are momentarily stored in baskets, waiting for Cindy Worley to finish setting up the cellar. They would normally be store in sand or wooden cases. Cindy Worley grew up using root cellars and she now preserves fresh food produced either at the Joseph Daniel Wilson Memorial Garden in Harlem, or at the Community Supported Agriculture (CSA) farm in Upstate New York, which she is member of. The food she store is both consumed by her and her husband, and sold to support the Kitchen, a service provided by the Food Bank for New York City.   ©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
    Cellar_001.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry003.jpg
  • 24 July, 2008. New York, NY. Customers have dinner at the new Japanese curry restaurant, Curry-Ya, which opened  in the East Village last month on June 24th.<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    curry001.jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016: 82-years old Fenisia La Greca steps out of her vegetable garden next to her house in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Fenisia La Greca grows fruit and vegetables in her own garden.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0202.jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016: 82-years old Fenisia La Greca poses for a portrait in her vegetable garden next to her house in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Fenisia La Greca grows fruit and vegetables in her own garden.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0193.jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016: 82-years old Fenisia La Greca steps out of her vegetable garden next to her house in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Fenisia La Greca grows fruit and vegetables in her own garden.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0208.jpg
  • PRATO, ITALY - 26 NOVEMBER 2019: A local policewoman confiscates the vegetables sold illegally by a Chinese immigrant in the Chinatown of Prato, Italy, on November 26th 2019.<br />
<br />
Today, roughly one-tenth of the city’s 200,000 inhabitants are Chinese immigrants who have arrived legally, while many estimates put the total number at 45,000 after accounting for those without proper documents. <br />
Chinese grocery stores and restaurants have emerged to serve the local population. On the outskirts of the city, Chinese entrepreneurs oversee warehouses teeming with racks of clothing destined for markets across the continent. Estimates have it that 80 percent of clothing sold in street markets within the European Union is made by Chinese workers in Prato.<br />
<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian fashion brands. They affixe
    CIPG_20191126_NYT_Italy-Cris_M3_3084.jpg
  • NAPLES, ITALY - 13 MAY 2019: Enzo cooks a Pizza Giardiniera (with the eight points and stuffed with mixed grilled, sautéed or mushroomed vegetables) here at the Pizzeria Trattoria da Attilio in Naples, Italy, on May 13th 2019.<br />
<br />
The pizzeria was founded in 1938 by Attilio Bachetti. In the 60s, his son Mario will manage the pizzeria together with his young wife Maria Francesca. They had 3 children, two twins and little Attilio (like his grandfather); but Maria Francesca soon became a widow and the historic pizzeria went through a difficult time.<br />
She decided to invest all her energy in carrying on the pizzeria of the late husband. His son Attilio, just six years old, after the school every day came to the pizzeria and began to learn the job of a pizza maker. But he was too small and then he had to use a stool to reach the height of the pizza counter.<br />
Attilio jr grows and in the 80's he supports his mother in the management of the pizzeria; today they are still there, together, mother and son.
    CIPG_20190513_CULBACK_Attilio_M3_999...jpg
  • NAPLES, ITALY - 13 MAY 2019: Attlio Bachetti (56) prepares (L-R) a Pizza Attilio (with 9 flavors) and a Pizza Giardiniera (eight points and stuffed with mixed grilled, sautéed or mushroomed vegetables), here at the Pizzeria Trattoria da Attilio in Naples, Italy, on May 13th 2019.<br />
<br />
The pizzeria was founded in 1938 by Attilio Bachetti. In the 60s, his son Mario will manage the pizzeria together with his young wife Maria Francesca. They had 3 children, two twins and little Attilio (like his grandfather); but Maria Francesca soon became a widow and the historic pizzeria went through a difficult time.<br />
She decided to invest all her energy in carrying on the pizzeria of the late husband. His son Attilio, just six years old, after the school every day came to the pizzeria and began to learn the job of a pizza maker. But he was too small and then he had to use a stool to reach the height of the pizza counter.<br />
Attilio jr grows and in the 80's he supports his mother in the management of the pizzeria; today they are still there, together, mother and son.
    CIPG_20190513_CULBACK_Attilio_M3_960...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Paccheri with seafood are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Customers have lunch at Anonymous Trattoria in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Customers have lunch at Anonymous Trattoria in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • PALERMO, ITALY - 16 JANUARY 2019: A fruits and vegetables seller from Bangladesh is seen here in the Ballarò market in Palermo, Italy, on January 16th 2019.<br />
<br />
The historic market Ballarò of Palermo, in the neighbourhood known as Albergheria, is the oldest and biggest among the markets of the city.<br />
For about half a century, after World War II, Ballarò was increasingly depopulated as families moved to airier suburbs. Today there are over 14 ethnicities in Ballarò and more than 25 languages spoken: migrant communities, students, professionals, historic merchants and new entrepreneurs coexist.
    CIPG_20190116_NYT_Palermo_M3_8175-BW.jpg
  • PALERMO, ITALY - 16 JANUARY 2019: (L-R) Parul and her nephew Hiro Khan, 26, from Bangladesh, clean vegetables in their shop in the historic market of Ballarò in Palermo, Italy, on January 16th 2019.<br />
<br />
In May 2016, ten mafia-linked criminals  were arrested for harassing migrants and demanding payment of "pizzo"(protection) money. Addiopizzo, an anti-mafia movement founded by university graduates in 2004, supported the Bangladeshi stallholders in getting these mafiosi arrested.<br />
<br />
The historic market Ballarò of Palermo, in the neighbourhood known as Albergheria, is the oldest and biggest among the markets of the city.<br />
For about half a century, after World War II, Ballarò was increasingly depopulated as families moved to airier suburbs. Today there are over 14 ethnicities in Ballarò and more than 25 languages spoken: migrant communities, students, professionals, historic merchants and new entrepreneurs coexist.
    CIPG_20190116_NYT_Palermo_M3_7662-BW.jpg
  • PALERMO, ITALY - 16 JANUARY 2019: Migrants walk by the fruit and vegetables stands in the historic market of Ballarò in Palermo, Italy, on January 16th 2019.<br />
<br />
The historic market Ballarò of Palermo, in the neighbourhood known as Albergheria, is the oldest and biggest among the markets of the city.<br />
For about half a century, after World War II, Ballarò was increasingly depopulated as families moved to airier suburbs. Today there are over 14 ethnicities in Ballarò and more than 25 languages spoken: migrant communities, students, professionals, historic merchants and new entrepreneurs coexist.
    CIPG_20190116_NYT_Palermo_M3_7209-BW.jpg
  • PALERMO, ITALY - 16 JANUARY 2019: A fruits and vegetables seller from Bangladesh is seen here in the Ballarò market in Palermo, Italy, on January 16th 2019.<br />
<br />
The historic market Ballarò of Palermo, in the neighbourhood known as Albergheria, is the oldest and biggest among the markets of the city.<br />
For about half a century, after World War II, Ballarò was increasingly depopulated as families moved to airier suburbs. Today there are over 14 ethnicities in Ballarò and more than 25 languages spoken: migrant communities, students, professionals, historic merchants and new entrepreneurs coexist.
    CIPG_20190116_NYT_Palermo_M3_8175.jpg
  • PALERMO, ITALY - 16 JANUARY 2019: (L-R) Parul and her nephew Hiro Khan, 26, from Bangladesh, clean vegetables in their shop in the historic market of Ballarò in Palermo, Italy, on January 16th 2019.<br />
<br />
In May 2016, ten mafia-linked criminals  were arrested for harassing migrants and demanding payment of "pizzo"(protection) money. Addiopizzo, an anti-mafia movement founded by university graduates in 2004, supported the Bangladeshi stallholders in getting these mafiosi arrested.<br />
<br />
The historic market Ballarò of Palermo, in the neighbourhood known as Albergheria, is the oldest and biggest among the markets of the city.<br />
For about half a century, after World War II, Ballarò was increasingly depopulated as families moved to airier suburbs. Today there are over 14 ethnicities in Ballarò and more than 25 languages spoken: migrant communities, students, professionals, historic merchants and new entrepreneurs coexist.
    CIPG_20190116_NYT_Palermo_M3_7662.jpg
  • PALERMO, ITALY - 16 JANUARY 2019: (L-R) Parul and her nephew Hiro Khan, 26, from Bangladesh, clean vegetables in their shop in the historic market of Ballarò in Palermo, Italy, on January 16th 2019.<br />
<br />
In May 2016, ten mafia-linked criminals  were arrested for harassing migrants and demanding payment of "pizzo"(protection) money. Addiopizzo, an anti-mafia movement founded by university graduates in 2004, supported the Bangladeshi stallholders in getting these mafiosi arrested.<br />
<br />
The historic market Ballarò of Palermo, in the neighbourhood known as Albergheria, is the oldest and biggest among the markets of the city.<br />
For about half a century, after World War II, Ballarò was increasingly depopulated as families moved to airier suburbs. Today there are over 14 ethnicities in Ballarò and more than 25 languages spoken: migrant communities, students, professionals, historic merchants and new entrepreneurs coexist.
    CIPG_20190116_NYT_Palermo_M3_7570.jpg
  • ACCIAROLI, ITALY - 14 SEPTEMBER 2018: Chiara Di Martino (64) poses for a portrait by the homgrown fresh fruit and vegetables she sells in Acciaroli, a small fishing village in the municipality of Pollica, Italy, on September 14th 2018.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20180914_DE-VOLKSKRANT_Acciarol...jpg
  • TOSCOLANO MADERNO, ITALY - 19 APRIL 2018: Customers are seen here at a fruits vegetables stand at the Thursday market in Toscolano Maderno, Italy, on April 19th 2018.<br />
<br />
Lake Garda is the largest lake in Italy. It is a popular holiday location located in northern Italy, about halfway between Brescia and Verona, and between Venice and Milan on the edge of the Dolomites. The lake and its shoreline are divided between the provinces of Verona (to the south-east), Brescia (south-west), and Trentino (north).
    CIPG_20180419_GOURM-TRAV_LakeGarda_M...jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0097.jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0085.jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0074.jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0068.jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0033.jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0047.jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0020.jpg
  • NOTO, ITALY - 19 JULY 2017: Sculptor David Harber shops at a fruit and vegetables stand in Noto, Italy, on July 18th 2017.
    CIPG_20170714_FT-DavidHarber_M3_0011.jpg
  • PIOPPI (POLLICA), ITALY - 5 OCTOBER 2016: Delia Morinelli (79) poses for a portrait in front of local vegetables, fruits and olive oil in the terrace of her home, which recently opened to the public for lunch and dinner in Pioppi, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Starting in the 60's, Delia Morinelli was the cook of Ancel Keys, the American scientist who studied the influence of diet on health and the promoter of the Mediterranean Diet.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0663.jpg
  • PIOPPI (POLLICA), ITALY - 5 OCTOBER 2016: Local vegetables, fruits and olive oil are displayed here in the terrace of Delia Morinelli's home, which recently opened to the public for lunch and dinner in Pioppi, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Starting in the 60's, Delia Morinelli was the cook of Ancel Keys, the American scientist who studied the influence of diet on health and the promoter of the Mediterranean Diet.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0635.jpg
  • PIOPPI (POLLICA), ITALY - 5 OCTOBER 2016: Local vegetables, fruits and legumes are displayed here in the terrace of Delia Morinelli's home, which recently opened to the public for lunch and dinner in Pioppi, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Starting in the 60's, Delia Morinelli was the cook of Ancel Keys, the American scientist who studied the influence of diet on health and the promoter of the Mediterranean Diet.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0603.jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016: 82-years old Fenisia La Greca is here on her balcony overlooking the harbor in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Fenisia La Greca grows fruit and vegetables in her own garden.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0131.jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016: 82-years old Fenisia La Greca is here on her balcony overlooking the harbor in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Fenisia La Greca grows fruit and vegetables in her own garden.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0115.jpg
  • ACCIAROLI (POLLICA), ITALY - 5 OCTOBER 2016: 82-years old Fenisia La Greca steps out on her balcony overlooking the harbor in Acciaroli, a hamlet in the municipality of Pollica, Italy, on October 5th 2016. Fenisia La Greca grows fruit and vegetables in her own garden.<br />
<br />
To understand how people can live longer throughout the world, researchers at University of California, San Diego School of Medicine have teamed up with colleagues at University of Rome La Sapienza to study a group of 300 citizens, all over 100 years old, living in Acciaroli (Pollica), a remote Italian village nestled between the ocean and mountains in Cilento, southern Italy.<br />
<br />
About 1-in-60 of the area’s inhabitants are older than 90, according to the researchers. Such a concentration rivals that of other so-called blue zones, like Sardinia and Okinawa, which have unusually large percentages of very old people. In the 2010 census, about 1-in-163 Americans were 90 or older.
    CIPG_20161005_NYT-Longevity_5M3_0102.jpg
  • CETARA, ITALY - 10 March 2014: Local vegetables are here on a table with an Itailan fin the farmhouse of Antonio Polverino, a 64 years old peasant living and working  in Cetara, a village of fishermans in the Amalfi Coast, Italy, on March 10th 2014.<br />
Antonio Polverino was interviewed by Daniele De Michele, aka Donpasta, a DJ-economist with a passion for gastronomy.
    CIPG_20140310_NYT_DonPasta__M3_1766.jpg
  • Zurrieq, Malta - 19 August, 2012:  Two Sudanese migrants cut up and clean vegetables for the dinner, organized by the co-founder of the Migrant's Network for Equity Shami Taha Mohammed, celebrating the end of Ramadan in a farm house in Zurrieq, Malta, on 19 August, 2012.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6757.jpg
  • TIGGIAON, ITALY - 17 NOVEMBER 2020: Vegetables are seen here growing in the land of Bartolo Ricchiuto (65), an Italian immigrant in Switzerland who returned to his hometown, in Tiggiano, Apulia, Italy, oon November 17th 2020.<br />
<br />
Bartolo Ricchiuto (65) emigrated to Switzerland for the first time in 1970. He then lived and worked in Switzerland from 1978 to 2000, and again from 2010 to 2013. He held a variety of jobs: construction work, garbage collection, foundry and other.<br />
<br />
Italians first immigrated to Switzerland on a large scale between 1950 and 1970, mainly working the construction, engineering and catering industries.<br />
<br />
They now number approximately 320,000 - the largest foreign community in Switzerland, according to official statistics for 2019. emirgated to Switzerland for the first time in 1970. He then lived and worked in Switzerland from 1978 to 2000, and again from 2010 to 2013. He held a variety of jobs: construction work, garbage collection, foundry and other.<br />
<br />
Italians first immigrated to Switzerland on a large scale between 1950 and 1970, mainly working the construction, engineering and catering industries.<br />
<br />
They now number approximately 320,000 - the largest foreign community in Switzerland, according to official statistics for 2019.
    CIPG_20201117_NZZ-ItalianImmigrants_...jpg
  • PRATO, ITALY - 26 NOVEMBER 2019: Chinese immigrants gathered as the local police confiscated the vegetables sold illegally by a Chinese immigrant in the Chinatown of Prato, Italy, on November 26th 2019.<br />
<br />
Today, roughly one-tenth of the city’s 200,000 inhabitants are Chinese immigrants who have arrived legally, while many estimates put the total number at 45,000 after accounting for those without proper documents. <br />
Chinese grocery stores and restaurants have emerged to serve the local population. On the outskirts of the city, Chinese entrepreneurs oversee warehouses teeming with racks of clothing destined for markets across the continent. Estimates have it that 80 percent of clothing sold in street markets within the European Union is made by Chinese workers in Prato.<br />
<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian
    CIPG_20191126_NYT_Italy-Cris_M3_3097.jpg
  • PRATO, ITALY - 26 NOVEMBER 2019: Chinese immigrants gathered as the local police confiscated the vegetables sold illegally by a Chinese immigrant in the Chinatown of Prato, Italy, on November 26th 2019.<br />
<br />
Today, roughly one-tenth of the city’s 200,000 inhabitants are Chinese immigrants who have arrived legally, while many estimates put the total number at 45,000 after accounting for those without proper documents. <br />
Chinese grocery stores and restaurants have emerged to serve the local population. On the outskirts of the city, Chinese entrepreneurs oversee warehouses teeming with racks of clothing destined for markets across the continent. Estimates have it that 80 percent of clothing sold in street markets within the European Union is made by Chinese workers in Prato.<br />
<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian
    CIPG_20191126_NYT_Italy-Cris_M3_3090.jpg
  • NAPLES, ITALY - 29 MARCH 2019: A menu is seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A menu is seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Menu are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A waiter serves spaghetti with clams to a customer at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Paccheri with seafood are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Spaghetti with clams are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Spaghetti with clams are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A waiter walks out of the kitchen with a dish of spaghetti with clams and with a dish of paccheri with seafood at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Garlic and oil spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Garlic and oil spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Carbonara spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Carbonara spaghetti are seen here at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: A waiter walks out of the kitchen with a dish of garlic and oil spaghetti and with a dish of Carbonara spaghetti at Anonymous Trattoria, a restaurant in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
  • NAPLES, ITALY - 29 MARCH 2019: Customers have lunch at Anonymous Trattoria in Naples, Italy, on March 29th 2019.<br />
<br />
Anonymous Trattoria is a traditional Neapolitan trattori which focuses on some dishes of the Neapolitan culinary tradition that have by now disappeared from the Neapolitan trattorias: from the “minestra maritata” (married soup, a happy marriage of vegetables and meat) to the soup of soffritto (a strong sauce of tomatoes, peppers and meats) to the tripe in the sauce (the recovery of the waste parts of the meat), to the very simple garlic and oil spaghetti.
    CIPG_20190329_CULBACK_AnonymousTratt...jpg
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