SEP / OCT 2017
NO. 4
DISCOVER
NAPLES TRAVEL AND FOOD MAGAZINE
DISCOVER the Costiera Amalfitana
PINA IORIO E ALLERIA
STREET FOOD
Interview to owener of the first Vegan Home Restaurant in Naples
Caffè & pizza a portafoglio
PHOTOGRAPHED BY ALMA BOULEVARD
The Italian proverb says: “See Naples and die” but I say, see Naples and live; for there seems a great deal worth living for.” ARTHUR JOHN STRUTT
#DISCOVERNAPLESMAGAZINE
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DISCOVER NAPLES MAGAZINE
THE MAGAZINE PROJECT
To tell and to offer to the tourists what Naples represents for Neapolitan people. To tell through the photos that Naples is a city full of history, culture, traditions, folklore, food, sea and football. This city has over 2800 years of history and preserve traditions that we want to make you know. Discover Naples is a magazine that offers to the Italian and foreigners tourists, the gastronomic suggestions and a lot of places to visit. We write for helping tourists to understand how much the city is magic, rich of civilization and generosity. Always Neapolitan people to face the difficulties with a smile on the lips and with a disarming optimism.
The magazine is two-monthly and is born online because we believe in a #zerowaste ideology, our site is not by chance entertained on server with a system of cooling to low environmental impact. The team of Discover Naples magazine has to care about the future of our planet and the habits of the readers, in fact, among our important objectives to be concretized, there is that to stamp the magazine on certified ecological paper. We just wish you a good trip to Naples, thanks also to the pages of Discover Naples.
CONTENTS 08
04
05
Pina & Alleria..
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THE MAGAZINE PROJECT
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STREET FOOD
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SEP/OCT EVENTS
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HOW AND WHEN
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NEAPOLITAN LESSON N.4
Interview to Pina Iorio, owener of the firt Vegan Home Restaurant in Naples di Ciro Cuozzo
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Neapolitan Recipe Colatura di Alici and Percoche with wine. Di Discover Naples Magazine
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Discover The Costiera Amalfitana by Giorgio Nugnes Photo Alma Boulevard
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Forcella district by Ciro Cuozzo Photo Pietro Scolorato
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Visit Naples, dive into its blue sea and sunbathing? here everything is possible. What "Kayak" do you want? I CONSIGLI DI DISCOVER NAPLES #1
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PINA IORIO AND HER CATS.
PINA &ALLERIA... The first Vegan Home Restaurant in Naples by CIRO CUOZZO, photo LISA SICIGNANO
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THE INTERVIEW
Via Tribunali 181. Heart of the historic center of Naples. At the last building there is Pina Iorio, the creator of "Alleria", the first vegan home-restaurant. Here, twice a month, 18 people find themselves in its charming home to taste special food cooked by the hostess. A habit that has been going on for about two and a half years and that month after month has become more and more a fixed appointment for lovers of Vegan Mediterranean cuisine. Then Pina, how did this idea come about? "I always had the passion for cooking, I had the sweet oven when I was little. Several years ago I also had an omnivorous cooking blog, it was known and it was fine. Then I closed it because my mother became ill and I was close to her until the end. After his death, I came, for a search, to the healthy diet that inevitably brought me to vegan. " "Alleria" was born after this research? "Having been vegetarian as a kid, some thirty years ago, when many thought it was a disease,
I always had a predisposition to not eat animals and so I came near the vegan diet. I remember one night I was reading the Sun 24 Hours because there was an interesting article about social eating and home-restaurant. I tried to create the page and started writing a lot of people. So first was born "Alleria" and then sharing my dishes. " What does it mean for you to cook? "I love to cook for people. Cooking is a form of love, is taking care of people. I like to think that they come to the conclusion that being vegan is not sad, there are a variety of dishes to try. I had dinner with friends but for two years to this part, for the sake of precision since March 2015, I organize dinners open to everyone at my house. There are two events a month for a maximum of 18 people because it does not become really difficult for us all to come home. I want to point out that it is an activity that does not make me "camp", it is just a cost reimbursement. Kitchens on their own, I prepare everything: from liqueurs to bread with mother's yeast, to cheeses and sweets, real specialties of the house. "
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THE INTERVIEW
Where do you buy them?
Cooking puts me in a good mood but because it is a passion. If it
"It's a meticulous search for the various markets in Naples. The dinner preparation, always scheduled on Saturday (because Monday to Friday I work and always have to reconcile everything with my two children), starts early in the week with the drawing up of the menu and the purchase of all the necessary products to the realization ".
were to become a job maybe I could not manage everything and have fun at the same time having a whole set of times to be respected. In addition, I should also have legal constraints that are not currently available for this type of activity. "
What is the menu you propose to your 18 guests? "There are three appetizers, a first,
Are there any landmarks where you always go?
a second and a side dish, in addition to bread, sweet, wine and bitter. Everything, I repeat,
"For dry fruits, I go to a market in the old town. The vegetables instead buy from a fruit grower in Fuorigrotta, near the headquarters of the Municipality. Finally, the pasta at the supermarket (or Garofalo or De Cecco) or the Setaro directly at the factory. I do not really believe in organic because it does not forbid you to use pesticides, so long you find them in your body. Only flour and sugar buy organic ". Have you ever thought about opening up a vegan cooking business?
produced by me except wine. On my Facebook page, "Alleria" publishes the menu a dozen days before the event and I collect reservations as soon as they expire within 3-4 days.
What price do you have to pay for your dinners? A figure ranging from 15 to 18 euros. Children do not pay anything at all.
Are your guests only Neapolitans or are there some tourists? "Foreign tourists at the moment not yet. People booking come from regions all over southern Italy. Find
"In many people, I have been asked but to date, I am very doubtful.
yourself from a one-year-old child up to eighty.
Pina
Iorio's
Portrait.
THE INTERVIEW
It is a very varied environment. People who are generally not known to each other. They are grouped and are sitting around a single table where they then get to know and talk. A very convivial atmosphere is immediately created. Often some of them also help me to cook. " What idea did you make of gourmet restaurants? Do you think it's right to spend so much on eating? "Everyone spends their money as he thinks. I justify them because they have very high running costs, just think about how much the chef needs to pay. Personally, I do not really like to eat in vegan restaurants ... " Why? "Because I do not like how they cook. It often becomes business only. Many restaurants are run by people who are neither vegetarian nor vegan. Very ancient products such as tofu, seitan, turmeric (used in disproportionate quantities) are used instead of those of Mediterranean cuisine, mainly based on fruits, vegetables, vegetables and legumes. Being vegans is not just feeding on animal proteins, it is also having respect for people, nature, and the environment. Those who do not know how to cook and who is omnivorousÂ
go to such restaurants and expect to taste new flavors. Instead, it does not have to be this way." What do you mean? "You can come to me and eat a plate of pasta and beans. This too is vegan. Doing as some restaurants drift away people because they understand that what they are eating can not play at home. My philosophy is exactly the opposite: let people then come home and prepare the dishes they ate during my dinners. " Then spread your recipes safely. "You generally do. There are only a few that I guard jealously because maybe it took me a long time to get involved. " What are those still secret? "Those cakes, which for me are the absolute magic for you to take a product and transform it completely. To date, vegan pastiera and cheesecake are top secret. "Â When will your first book on vegan sweets come out? "Here too many people tell me to do so but I do not have much time. I have two children, four cats, a job, theÂ
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dinners I organize and, of course, my free time. When will your first book on vegan sweets come out? "Here too many people tell me to do so but I do not have much time. I have two children, four cats, a job, the dinners I organize and, of course, my free time. Let's look further. Some friends have also advised me to run for restaurants and propose a vegan menu for each season, so that many people are not forced to declare themselves intolerant to anything just to avoid eating animal proteins. Beyond your ethical choice, do you believe there is a correlation between disease and animal protein intake?
leaves everything that is then toxic and also goes rotting. By eating animal proteins every day it is difficult to dispose of this in no time. " What should you do to avoid eating all these animal proteins? "Good question. Professor Franco Berrino, the industry's top expert, has been director of the Department of Preventive and Predictive Medicine at the Milan Cancer Institute for years. He says two simple things: "When you go shopping, bring your grandmother and if there are ingredients that you do not know pose the product, as well as if there are more than 5 cutlery ingredients the product. " In the end do not buy anything? "More or less yes".
"Undoubtedly. Whether for the amount of meat you eat that for the quality. Before he ate much less meat. Today, animal proteins are everywhere, even in potato chips, croissants, cookies. They eat without being aware of it. "
How many times do you have to eat animal proteins? "Once a week maximum. Not on every meal as it happens today. "
Why does it hurt eating meat?
What advice does anyone want to get closer to the vegan diet?
"We are not anthropologically made to digest animal proteins. Our digestive system is very long and the flesh remains days and days where besides leaving the nutrients, it also
"Change the pantry, change the way you do the shopping. Only in this way can it be possible to change power slowly. Very often you come home and cook what you find.
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If vegetable products are found, then they are consumed. " Here are some Pina recipes! Enjoy your meal! Caprese veg INGREDIENTS 400 ml of soy milk 150 gr of dark chocolate 200 grams of smooth almonds not too finely 2 tablespoons of cocoa 150 cane sugar 100 gr sunflower oil 1 cup of sweet yeast 100 grams of semi-solid flour 50 gr of rice flour Velvet sugar Vanilla Finely chop chocolate and first add dry ingredients than liquid ones, except almonds, those at the end Pour everything into a 24-cm baking tray with oven paper and bake at 170 degrees for 45/50 minutes. Try the dough to see if the interior is cooked. When it is cold sprinkle with icing sugar Genoese fake is not a recent invention and, above all, it is not an invention of vegan cooking. Rather a valid alternative to the original one that in times of tightness was brought to the table.
The recipe is very simple, economical, delicious and, as it is used in jargon, cruelty-free, which would be to say without cruelty. No animal has restored our life, even though we do not count the tears I have been crying ...
Ingredients for 4 people 1 kg of white onions 3 carrots 1 coast of celery half a glass of good white wine half a pound of pasta * Extra virgin olive oil pepper salt (* For the pasta format, it is preferable to use the "Ziti", the ones that break, there are always some son or grandson willing to scratch their palms.) And then the final shoe was made by picking up the sauce and the pasta residue was inserted into the first 10 pleasures of life, just after pasta and chickpeas and just before the frozen beer on the beach. Boil the carrots and the celery in oil, chop them while you weep all the tears of the world by cleaning and slicing the onions. Sprinkle with wine and add the onions. Cook on low heat for at least 2 hours. If necessary add some wine. Cook the pasta and seasoned.
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STREET FOOD CAFFÈ & PIZZA A PORTAFOGLIO BY DISCOVER NAPLES | PHOTO LISA SICIGNANO
The suspended coffee (in Neapolitan ''O cafè suspiso) is a habit once lived in the Neapolitan social tradition. When a customer orders a suspended coffee, he has to pay two coffees while receiving one. In this way, when a needy person enters the bar, he or she may ask if there is a suspended coffee: if so, he or she receives a cup of coffee as if it were offered by the first customer. This tradition has been a living use in Neapolitan society for several years, but then it has known a decline. In recent years this tradition seems to regain the ancient splendor, with an increasing number of bars indicating the availability of suspended coffee, at least in the historic center of Naples. The "wallet" pizza A traditional way to consume pizza in Naples is to buy "mignon" versions to consume it in the street. In this case, the pizza is bent, along with a sheet of food paper, in four. This way of bending the pizza is called, in fact, a wallet or booklet.
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SPAGHETTI WITH COLATURA DI ALICI & "PERCOCHE" ... ..WITH WINE BY DISCOVER NAPLES PHOTO LISA SICIGNANO
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Cetara anchovies are a traditional agro-food product produced in the small seaside village of Cetara, on the Amalfi Coast. Slicing of anchovies is a transparent, amber colored liquid sauce that is produced by a traditional aging process of the anchovies in a saturated solution of water and salt. The anchovies used are caught near the Amalfi Coast in the period from March 25, which corresponds to the feast of the Annunciation, until July 22, Santa Maria Maddalena Day. The origins of this gourmet product date back to the Romans, which produced a sauce very similar to today's slicing, called garum. The recipe was then somehow recovered in the Middle Ages by the monastic groups present in the Coast, who in August were used to keep the anchovies in wooden barrels with sloping slats and placed in the middle of two oak beams; under the action of the salt, the anchovies lost liquids that escaped through the cracks of the barrels. The process spread later among the coast population, which perfected it with the use of woolen caps to filter the brine.
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Following the pressure and the ripening of the fish, the liquid on the surface is removed which, in the case of preparation of salt algae, is removed. This liquid provides the basis for preparing anchovy plating. It is stored in large glass containers and exposed to direct sunlight which, by evaporation of water, increases concentration. After about four or five months, typically between the end of October and the beginning of November, all the collected liquid is poured into the barrels with the anchovies and slowly fired through a hole, between the layers of fish, so to further gather the flavor. It is finally filtered through linen clothes and is therefore ready for early December. They are then transferred to small chestnut or oak casks (called "terzigni"), alternating with layers of salt, and covered with a wooden disc on which weights are placed, gradually diminishing over time. Algae, just fished, are removed from their heads and interiors, and then kept for 24 hours in containers with abundant sea salt.
2017
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DIFFICULTY low PREPARATION 10 min COOKING 15 min / for 4 people INGREDIENTS 350 gr. of Spaghetti Parsley Garlic Chili pepper 8 tablespoons of extra virgin olive oil 4 tablespoons of anchovies THE RECIPE Boil the dough in unleavened water. Meanwhile, prepare a chopped parsley, garlic and chili pepper (if desired), add eight tablespoons of extra virgin olive oil and four tablespoons of Cetara anchovies. Combine the dough to the tooth, mix well (raw) and serve.
For percoche are some varieties of yellow flesh peach, but also white, sometimes widespread in red, compact and not pronounced, that is adherent to the seed, which is cultivated in different Italian regions. The crops in Campania are particularly well known, particularly in the Flemish area, the Sarno Valley and Siano (SA). In almost all of Campania, and in some areas of Basilicata, Molise, and Puglia, the custom of dipping perched in a container filled with red or white wine is widespread, stored in the fridge. To this specialty, which is consumed by drinking the wine first, and then eating the minute garnished with wine remaining on the bottom of the glass, is dedicated an annual festival, which is held in Siano.
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Vuoi acquistare uno spazio pubblicitario sulla nostra rivista? A' CHI ASPIETT!!! CONTATTACI VIA MAIL AÂ INFO@DISCOVERNAPLES.EU
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DISCOVER AMALFI AND... BY GIORGIO NUGNES PHOTO ALMA BOULEVARD
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Lemon scent, Mediterranean cuisine, and breathtaking views. The charms of the Amalfi Coast and Sorrento Peninsula continue to attract tens of thousands of tourists attracted by the show, offering unique places like Positano, Sorrento, Amalfi and other small towns every year (including Nerano, Maiori, Minori, Massa Lubrense, Ravello , for a total of 21) that are just a few kilometers away. Spending a few days in these small towns, characterized by naturalistic and artistic-architectural beauties, has become almost mandatory for those who decide to make a trip to Naples. Indeed there is more: it often happens that tourists prefer to stay directly in the coast area between Sorrento and Amalfi, between the municipalities of Naples and Salerno. It is definitely a high-end tourism, with prices that are far from modest, supported by starred restaurants, seafront hotels, and high fashion boutiques. A few miles away there is the island of Capri, once attached to the Sorrento peninsula, which completes the magical circle of Neapolitan beauties. Among the typical products that undoubtedly best known (and sold) is the limoncello, liqueur obtained from lemons in the area. You can not refuse to taste typical sweets such as pastiera, babà and lemon delight. P. 27 |
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Then there are the fish soups and canned fish produced at Cetara, and the pottery made and handpainted by Vietri. The beaches of the Coastline are a real show as it is very suggestive a boat trip to admire the wonders of nature directly from the sea. Another sensational experience for nature lovers is the Path of the Gods, a fascinating journey along the many paths that overlook the Costa. Among the events and events in which it is possible to come across, it is singular to attend the Tarantella Sorrentina show, dance linked to the legend of the Sirens and born in the eighteenth century. The legend tells that the Cliffs Li Galli, known as the Sirenus Islands, hosted the sirens that envied Ulysses. Local folklore and that pinch of Neapolitan fancy wanted to add a detail: it is said that the Sirens used the dance and the tarantula to attract Ulysses' attention, but thus also aroused the anger of the Graces, who punished them with the processing of legs in a fish tail. But what remains is the passion and interpretation of the most famous folk dance in the world. Through music and dance, it was possible to heal those who had been bitten by the tarantula, realizing a real musical exorcism.
The Amalfi Coast, also known as Divina, is considered a UNESCO World Heritage Site. It is known for its heterogeneity: each of the countries of the Coast has unique characteristics and traditions.Â
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[And Neapolitans] create art from the sun. C A M I L L O
B O I T O
# D I S C O V E R N A P L E S M A G A Z I N E
F O R S A L E S
T H E
P I C T U R E S
P L E A S E
V I S I T
A L M A B O U L E V A R D . I T
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A TRIP TO FORCELLA DISTRICT BY CIRO CUOZZO PHOTO PIETRO SCOLORATO
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It's the belly of Naples. The popular district in the heart of the city, just a few steps from the Duomo, the Central Station and the Umberto I course. Called for its characteristic junction at Ypsilon, Forcella is one of the many faces of a beautiful Naples, fascinating but always full of contradictions. One of the oldest parts of the city, also witnessed by the gathering of the remains of the old wall of Neapolis, Herculanensis door. From here the famous expression "S'arricorda" or Cipp 'to Forcella ", or reference to something ancient, old and related to the discovery of a stone, the 'Cipp used to build the defensive door in the third after Christ.
Forcella, today is a place of continuous ferment, typical for its alleys, the numerous and historic pizzerias and the churches that in Naples, especially in the old town, are repeated in repetition. A place where less than twenty years ago there was the seat of the Naples court in Castel Capuano, where people from all over the city and the province were found every day. Forcella was also the reign of Giuliano's clan, you know the Camorra that in the 70's and 80's dominated, encountered, the illegal activities of the area mainly made of smuggling, drugs, and racket. His "vicoli" also knows well Diego Armando Maradona, the Argentine champion who when he was playing in Naples often was a guest of the "royal" family of the ward.Â
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A wreath made up of alleyways that in recent years has been the scene of the crazy and ruthless confrontation that has seen the protagonist of the "baby paranoia", criminal criminals who dreamed of becoming bosses with gunshots and submachine gun before ending below ground and behind the bars. Today, despite the environmental difficulties surrounding different areas of the city, Forcella continues to be one of the most visited places by tourists and famous celebrities all over the world who take advantage of us to have a cocktail and eat at low prices all the pizza specialties. From daisy to marinara, passing for fried pizza, made up of various
From daisy to marinara, passing for fried pizza, made up of various ingredients selected from ricotta, cicoli (graves), salami, Fior di latte, tomato, and pepper; as well as Provola, Scarola and black olives. In September 2015, Jorit created the great face of San Gennaro in Piazza Crocelle at the Mannesi. A contemporary version of the face of the saint, inspired by his friend, a young worker, who has even more fortified the religious feeling that has always distinguished Forcella.
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EVENTS SEP/OCT BY CIRO CUOZZO
EXHIBITIONS
Winckelmann and MANN collections Where: Archaeological Museum National of Naples When: 25 June-25 September Hours: 9-19.30 every day, closed on Tuesdays Ticket price: Full 12 euro. Reduced 6 euros. Evening entrance 2 euros Jan Fabre. Naturalia and Mirabilia by Sylvain Bellenger and Laura Trisorio Where: Museum of Capodimonte When: July 1 - October 22, 2017 Hours: 10-19 Sundays - Wednesdays; 1022 friday-saturday Ticket price: info@luisamaradei.it "Four Zampe in Fair", where: Show D'Oltremare, Fuorigrotta Napoli when: from 23rd to 24th September Ticket price: 12 euro Stephen Prina where: Mother Museum, Via Luigi Settembrini, 79 Naples when: May 15 - October 16, 2017 Ticket price: unspecified We got Wade Guyton where: Mother Museum, Via Luigi Settembrini, 79 Naples when: from May 15 to September 11 Ticket price: unspecified
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"fatte n'a Pizz c'aPummarola ' ngoppa... vedrai che il mondo poi ti sorriderĂ ." P I N O
D A N I E L E
# D I S C O V E R N A P L E S M A G A Z I N E
Events "San Gennaro Day", where: via Duomo Napoli when: on September 25th Ticket price: Free Street Food Festival Nola where: Piazza D'Armi Nola when: from 29 September to 1 October Ticket price: unspecified "Intrecci" 11th Festival of Mediterranean Cuisine where: City of Science, Via Coroglio 104 Bagnoli (Na) when: from 29 September to 1 October Ticket price: unspecified Yoga Napoli Festival where: Castel dell'Ovo Napoli when: from 23rd to 24th September Ticket price: Free
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A ROCK night! at the museum: exhibition closing party where: PAN | Palace of the Arts of Naples, via De Mille 60 when: September 30 at 20:30 Ticket price: 10 euro (entrance + ice cream + official brooch) Pizzerie d'Italia 2018 on tour in Naples where: Palazzo Caracciolo in via Carbonara 112 Naples when: on September 20 from 18:00 Ticket price: 20 euros on reservation Fiera del Baratto where: Show D'Oltremare, Fuorigrotta Naples when: November 26-27 Ticket price: unspecified
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Campania Artecard: Museums, monuments, theaters, archaeological sites ... All in one card!
San Gennà: "Pienzace tu" (Take care of us)
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S E P / O C T
E V E N T S
COME E QUANDO
The best way to visit Naples is in a scooter or subway with Line 1 (also an opportunity to visit the "Art Stations"). You can also use the funicular, Metro line 2 (to reach the Flegrea area) and coaches (but which travel less frequently). Therefore, if you have times to be respected (such as departures, commitments or appointments), please first inform the ANM website. An unforgettable opportunity is to be able to visit the city with the Sightseeing bus. For those who want to reach the coast by car, (though the best way is with the Sea Meter) pay attention to traffic. For those who are moving in the city with the car, here are the info for any queues: every day direction and stretch Corso Malta in both directions; To and from Vomero (from 9:00 to 12:00 and from 3:30 pm to 8:00 pm except Saturdays and Sundays); In the matches of the Napoli football team avoid the exit of the Fuorigrotta ring road and the San Paolo stadium area. In the weekend evenings on the seafront of Mergellina where it is possible to hire bicycles (it is not advised to use it to move from low areas to highs of the city causing strong slopes). Those arriving from the airport to the center can take the taxi or the bus "Alibus" (the stop is almost outside the Capodichino Airport, leaving immediately after the Taxi station).
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DO YOU SPEAK NEAPOLITAN?
‘a vvolo ‘a vvolo: hurried, doing something fast, quickly. For example, 1) "cook something fast; 2) We can go and do a hurry.
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Discover Team Director Journalist
Ciro Cuozzo Giorgio Nugnes
Photographer
Lisa Sicignano
Photographer
Pietro Scolorato
Translations Graphic design
For questions, curiosities or subscribe to our newsletter, please contact us at:
Discover Naples Team Lisa Sicignano
Press & Adv office
info@discovernaples.eu
hello@discovernaples.eu
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foto Courtesy Fondazione Donnaregina - ŠAmedeo Benestante
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Walking around the streets is a sensory experience: confusion, children playing , the "smell" of food that pervades the streets ..