Gianni Cipriano Photography | Archive

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

Search Results

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

Loading ()...

  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-founder Antonio (68) shows old pictures of Torre Annunziata to customers  at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60, center) is seen here behind the delicatessen counter chatting with customers at  Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Olives are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Antonio (68) is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Grazia (60) serves a dish of pasta with eggplants, tomatoes and provola cheese to a customer at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Sausage and friarelli are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60, center) is seen here behind the delicatessen counter chatting with customers at  Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here behind the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Sausage and friarelli are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Caciotta cheese hangs over the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Cheeses and cold cuts are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A dish of pasta with eggplants, tomatoes and provola cheese is seen here in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here before browning fresh tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia, 60, is seen here at the entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) cooks prepares pasta with eggplants, tomatoes and provola cheese in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Rosario, the youngest son of Antonio and Maria, is seen here preparing an antipasto behind the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia, 60, is seen here at the entrance of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-founder Grazia (60) chooses a Setaro pasta, the best known and appreciated artisan pasta in southern Italy, here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A pan of pasta with eggplants, tomatoes and provola cheese is seen here cooking in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here behind the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here cutting tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A pan of pasta with eggplants, tomatoes and provola cheese is seen here cooking in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here before browning fresh tomatoes in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-owner Antonio (68), his son Rosario and two custerms are seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Cheeses and cold cuts are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) weighs in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Grazia (60) serves a dish of pasta with eggplants, tomatoes and provola cheese to a customer at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_61...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A banner advertising sandwiches, cheeses, cold cuts and other southern specialties is seen here nearby Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: The Pasta Setaro, the best known and appreciated artisan pasta in southern Italy, is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Customers chat at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF8...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: (L-R) Co-owner Antonio (68), his son Rosario and two custerms are seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_58...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Olives are seen here in the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Antonio (68) is seen here at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    SMAS_20200103_CULBACK_Oplontis_DSCF7...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: A dish of pasta with eggplants, tomatoes and provola cheese is seen here in the kitchen of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_60...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Co-owner Grazia (60) is seen here by the delicatessen counter of Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_59...jpg
  • TORRE ANNUNZIATA, ITALY - 3 JANUARY 2020: Caciotta cheese hangs over the delicatessen counter at Doc Sicil Oplontis, a delicatessen and small restaurant in Torre Annunziata, Italy, on January 3rd 2020.<br />
<br />
Doc Sicil Oplontis is next to the excavations of Oplontis archeological site, a World Heritage Site since 1997.<br />
<br />
The idea of expanding the delicatessen into a small restaurant came about 20 years ago when John Clarke, an American archaeologist and Professor of Archeology at the University of Austin, Texas, came here to Oplontis for an Archaeological Excavation campaign.<br />
Professor Clarke came here every day to make sandwiches for his students from the University of Austin. But at lunchtime there were also many students from the adjacent school and he could not speak to his own students during the break. So the Professor asked Antonio if he could set up a small room for him where he could have a quick lunch with his students and also take stock of the situation every day.
    CIPG_20200103_CULBACK_Oplontis_M3_57...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: Marked shacks soon to be demolished are seen here in the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: Annunziata Stori (100) poses for a portrait in her house in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: An elderly woman living next to the recently evacuated Alta Annunziata slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: An interior view of a shack of the Alta Annunziata slum after being recently evacuated, in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: A shack built after the devastating 1908 eartquake in Messina, is seen here in the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: A shack built after the devastating 1908 eartquake in Messina, is seen here in the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: Annunziata Stori (100) waves to her son as he walks aways, in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: The entrance door to a shack in the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: Marked shacks soon to be demolished are seen here in the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: Annunziata Stori (100) is seen here in her house, in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: Annunziata Stori (100) looks outside her window as visitors leave her house, in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: Annunziata Stori (100) is seen here at her doorstel as visitors leave her house in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: A photograph of Annunziata Stori (now 100) together with here brother is in her house in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: A view of the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: Marked shacks soon to be demolished are seen here in the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: A view of the shacks is seen here in the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg
  • Naro, Italia - il 16 September 2012: sacrestia in legno ad opera degli scultori agrigentini Gabriele Terranova e Giuseppe Casalicoli del 1725 nella Chiesa Madre Maria Santissima Annunziata,  a Naro, Italia, il 16 September 2012.
    CIPG_20120916_NATGEO_Naro__MG_1177.jpg
  • Naro, Italia - il 16 September 2012:  Interno della Chiesa Madre Maria Santissima Annunziata del 1619 con una tela dell'annunciazione  di Domenico Provenzali, a Naro, Italia, il 16 September 2012.
    CIPG_20120916_NATGEO_Naro__MG_1176.jpg
  • Naro, Italia - il 16 September 2012:  Interno della Chiesa Madre Maria Santissima Annunziata del 1619 a Naro, Italia, il 16 September 2012.
    CIPG_20120916_NATGEO_Naro__MG_1162.jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: Annunziata Stori (100) is seen here as she prepares fregola  - or fregula, a type of Sardinian pasta - here in her house in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • PERDASDEFOGU, ITALY - 9 JUNE 2022: Annunziata Stori (100) is seen here as she prepares fregola  - or fregula, a type of Sardinian pasta - here in her house in Perdasdefogu, Sardinia, Italy, on June 9th 2022.<br />
<br />
The World Guinness Record of the largest concentration of centenarians - 0.449 percent per capita - was achieved by the town of Perdasdefogu, in the island of Sardinia, Italy, in April 2022. At the time the record was set, there were 8 centenarians in a population of 1,778.<br />
<br />
Sardinia has been identified as one of five regions in the world that have high concentrations of people over 100 years old: a total of 534 people across or 33.6 for every 100,000 inhabitants. But Perdasdefogu is unique because the number of centenarians in a town of its size is 16 times the national average.<br />
<br />
Perdasdefogu shot to fame in 2012 when the Melis family, made up of nine brothers and sisters, entered the Guinness World Records as the oldest living siblings on Earth, with a combined age at the time of 818. The town’s longest-surviving citizen to date is Consolata Melis, the eldest of the siblings, who died in 2015, two months short of 108 years old. Antonio Brundu, who turned 104 in March, is the current oldest resident.
    CIPG_20220609_NYT-Centenarians_A7IV-...jpg
  • MESSINA, ITALY - 8 SEPTEMBER 2021: A view of the recently evacuated Annunziata Alta slum in Messina, Italy, on September 8th 2021.<br />
<br />
In 1908, a devastating earthquake struck Messina, a city wedged between pine and eucalyptus forests and the narrow straits separating Sicily from the Italian mainland. About 90 percent of the city collapsed, killing half of the population. From the rubble, authorities built temporary shacks in anticipation of sturdier housing for the displaced. More than a hundred years later, about 6,500 Italians still live in makeshift hovels scattered around the city. After decades of broken promises, salvation appears to be triggered by a more recent disaster: the coronavirus spread across the close quarters of the slums generating a public health alarm that attracted national attention.<br />
<br />
Last May, the government inserted within a covid relief package an allocation of 100 million euros to free Messina from the barracks within three years.<br />
<br />
In the humid huts, built in large part with asbestos, residents suffer from high rates of cancer, asthma and pneumonia and on average live seven years less than the rest of the population, according to the local Community Foundation.
    CIPG_20210908_NYT_Messina-Slums_A73_...jpg