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  • PORTOPALO DI CAPO PASSERO, ITALY - 13 SEPTEMBER 2015: Vessels used by smugglers to get migrants and asylum seekers across the Mediterrean Sea from North Africa to Sicily are here in the so-called "Boat Graveyard" in the port of Portopalo di Capo Passero, Italy, on September 13th 2015.
    CIPG_20150913_MATTER_Refugees__M3_05...jpg
  • PORTOPALO DI CAPO PASSERO, ITALY - 13 SEPTEMBER 2015: Vessels used by smugglers to get migrants and asylum seekers across the Mediterrean Sea from North Africa to Sicily are here in the so-called "Boat Graveyard" in the port of Portopalo di Capo Passero, Italy, on September 13th 2015.
    CIPG_20150913_MATTER_Refugees__M3_01...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, goes through the 7 pages document of his charge against Measho Tasfamariam while discussing the Ghost Boat case with journalist Eric Ready in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, goes through the 7 pages document of his charge against Measho Tasfamariam while discussing the Ghost Boat case with journalist Eric Ready in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, goes through the 7 pages document of his charge against Measho Tasfamariam while discussing the Ghost Boat case with journalist Eric Ready in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, goes through the 7 pages document of his charge against Measho Tasfamariam while discussing the Ghost Boat case with journalist Eric Ready in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A caugh anchovy is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing. is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • Mellieha, Malta - 19 August, 2012:  Hassan Mahamed Dalmar, 21, an immigrant from North Somalia, carries a bag with a dead seagull he found on the beach he works at in Mellieha Bay, Malta, on 19 August, 2012. Hassan left Somalia in 2007 and went to Djibouti, Eritrea, Sudan, Libya and arrived in Malta in 2009 after paying a smuggler $900 to board a boat with 160 immigrants. After 7 days, the boat had finished its gas, food and water. They were saved by a Finnish ship that brought them to Malta. A finnish worker who helped Hassan told him: "You are born again now. Pray the Lord and start a new life". Upon his arrival in Malta he was put in a detention center for 12 months. His application for refugee status was rejected. He made it to Belgium in August 2011 and was deported back to Malta in January 2012. Upon his return he was imprisoned for 4 months for traveling illegally. He was released on May 28, 2012. Since then he has been working, sleeping outdoors and living in the beach of Mellieha Bay, where he sets up umbrellas and sunbeds from 6:30am to 7:30pm.<br />
<br />
Some immigrants work, live, sleep and eat for the entire summer season in the Maltese beaches. Their work consists of waking up at 6:30am and unpile and place sunbeds, cushions and umbrellas at the beach before tourists arrive. Upon their arrival at the beach, tourists are guided by the migrants to the spot they choose. Umbrellas and sunbeds cost 5 euros each. The toursts pay the migrants, whom brings the money to the owner. Each migrant is paid 25 euros a day. By 9am, there are about 90 umbrellas and 180 sunbeds ready for the tourists.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6543.jpg
  • Mellieha, Malta - 19 August, 2012:  Hassan Mahamed Dalmar, 21, an immigrant from North Somalia, rests and smokes a sigarette after digging holes in the sand with a hoe and placing umbrellas the Mellieha Bay beach, Malta, on 19 August, 2012. Hassan left Somalia in 2007 and went to Djibouti, Eritrea, Sudan, Libya and arrived in Malta in 2009 after paying a smuggler $900 to board a boat with 160 immigrants. After 7 days, the boat had finished its gas, food and water. They were saved by a Finnish ship that brought them to Malta. A finnish worker who helped Hassan told him: "You are born again now. Pray the Lord and start a new life". Upon his arrival in Malta he was put in a detention center for 12 months. His application for refugee status was rejected. He made it to Belgium in August 2011 and was deported back to Malta in January 2012. Upon his return he was imprisoned for 4 months for traveling illegally. He was released on May 28, 2012. Since then he has been working, sleeping outdoors and living in the beach of Mellieha Bay, where he sets up umbrellas and sunbeds from 6:30am to 7:30pm.<br />
<br />
Some immigrants work, live, sleep and eat for the entire summer season in the Maltese beaches. Their work consists of waking up at 6:30am and unpile and place sunbeds, cushions and umbrellas at the beach before tourists arrive. Upon their arrival at the beach, tourists are guided by the migrants to the spot they choose. Umbrellas and sunbeds cost 5 euros each. The toursts pay the migrants, whom brings the money to the owner. Each migrant is paid 25 euros a day. By 9am, there are about 90 umbrellas and 180 sunbeds ready for the tourists.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6427.jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) prepare their fishing boat before going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing. (26) prepare their fishing boat before going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica,
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • Mellieha, Malta - 19 August, 2012:  Hassan Mahamed Dalmar, 21, an immigrant from North Somalia, waits for new customers arriving at the beach in Mellieha Bay, Malta,  on 19 August, 2012. Hassan left Somalia in 2007 and went to Djibouti, Eritrea, Sudan, Libya and arrived in Malta in 2009 after paying a smuggler $900 to board a boat with 160 immigrants. After 7 days, the boat had finished its gas, food and water. They were saved by a Finnish ship that brought them to Malta. A finnish worker who helped Hassan told him: "You are born again now. Pray the Lord and start a new life". Upon his arrival in Malta he was put in a detention center for 12 months. His application for refugee status was rejected. He made it to Belgium in August 2011 and was deported back to Malta in January 2012. Upon his return he was imprisoned for 4 months for traveling illegally. He was released on May 28, 2012. Since then he has been working, sleeping outdoors and living in the beach of Mellieha Bay, where he sets up umbrellas and sunbeds from 6:30am to 7:30pm.<br />
<br />
Some immigrants work, live, sleep and eat for the entire summer season in the Maltese beaches. Their work consists of waking up at 6:30am and unpile and place sunbeds, cushions and umbrellas at the beach before tourists arrive. Upon their arrival at the beach, tourists are guided by the migrants to the spot they choose. Umbrellas and sunbeds cost 5 euros each. The toursts pay the migrants, whom brings the money to the owner. Each migrant is paid 25 euros a day. By 9am, there are about 90 umbrellas and 180 sunbeds ready for the tourists.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6671.jpg
  • Mellieha, Malta - 19 August, 2012:  Hassan Mahamed Dalmar, 21, an immigrant from North Somalia, places an umbrella for a couple of tourists in Mellieha Bay, Malta, on 19 August, 2012. Hassan left Somalia in 2007 and went to Djibouti, Eritrea, Sudan, Libya and arrived in Malta in 2009 after paying a smuggler $900 to board a boat with 160 immigrants. After 7 days, the boat had finished its gas, food and water. They were saved by a Finnish ship that brought them to Malta. A finnish worker who helped Hassan told him: "You are born again now. Pray the Lord and start a new life". Upon his arrival in Malta he was put in a detention center for 12 months. His application for refugee status was rejected. He made it to Belgium in August 2011 and was deported back to Malta in January 2012. Upon his return he was imprisoned for 4 months for traveling illegally. He was released on May 28, 2012. Since then he has been working, sleeping outdoors and living in the beach of Mellieha Bay, where he sets up umbrellas and sunbeds from 6:30am to 7:30pm.<br />
<br />
Some immigrants work, live, sleep and eat for the entire summer season in the Maltese beaches. Their work consists of waking up at 6:30am and unpile and place sunbeds, cushions and umbrellas at the beach before tourists arrive. Upon their arrival at the beach, tourists are guided by the migrants to the spot they choose. Umbrellas and sunbeds cost 5 euros each. The toursts pay the migrants, whom brings the money to the owner. Each migrant is paid 25 euros a day. By 9am, there are about 90 umbrellas and 180 sunbeds ready for the tourists.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6569.jpg
  • Mellieha, Malta - 19 August, 2012:  Hassan Mahamed Dalmar, 21, an immigrant from North Somalia, receives orders from his boss who tells him where to place the umbrella he's carrying, in Mellieha Bay, Malta, on 19 August, 2012. Hassan left Somalia in 2007 and went to Djibouti, Eritrea, Sudan, Libya and arrived in Malta in 2009 after paying a smuggler $900 to board a boat with 160 immigrants. After 7 days, the boat had finished its gas, food and water. They were saved by a Finnish ship that brought them to Malta. A finnish worker who helped Hassan told him: "You are born again now. Pray the Lord and start a new life". Upon his arrival in Malta he was put in a detention center for 12 months. His application for refugee status was rejected. He made it to Belgium in August 2011 and was deported back to Malta in January 2012. Upon his return he was imprisoned for 4 months for traveling illegally. He was released on May 28, 2012. Since then he has been working, sleeping outdoors and living in the beach of Mellieha Bay, where he sets up umbrellas and sunbeds from 6:30am to 7:30pm.<br />
<br />
Some immigrants work, live, sleep and eat for the entire summer season in the Maltese beaches. Their work consists of waking up at 6:30am and unpile and place sunbeds, cushions and umbrellas at the beach before tourists arrive. Upon their arrival at the beach, tourists are guided by the migrants to the spot they choose. Umbrellas and sunbeds cost 5 euros each. The toursts pay the migrants, whom brings the money to the owner. Each migrant is paid 25 euros a day. By 9am, there are about 90 umbrellas and 180 sunbeds ready for the tourists.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6561.jpg
  • Mellieha, Malta - 19 August, 2012:  Hassan Mahamed Dalmar, 21, an immigrant from North Somalia, carries cushions in front of the kiosk he works for at the Mellieha Bay beach, Malta, on 19 August, 2012. Hassan left Somalia in 2007 and went to Djibouti, Eritrea, Sudan, Libya and arrived in Malta in 2009 after paying a smuggler $900 to board a boat with 160 immigrants. After 7 days, the boat had finished its gas, food and water. They were saved by a Finnish ship that brought them to Malta. A finnish worker who helped Hassan told him: "You are born again now. Pray the Lord and start a new life". Upon his arrival in Malta he was put in a detention center for 12 months. His application for refugee status was rejected. He made it to Belgium in August 2011 and was deported back to Malta in January 2012. Upon his return he was imprisoned for 4 months for traveling illegally. He was released on May 28, 2012. Since then he has been working, sleeping outdoors and living in the beach of Mellieha Bay, where he sets up umbrellas and sunbeds from 6:30am to 7:30pm.<br />
<br />
Some immigrants work, live, sleep and eat for the entire summer season in the Maltese beaches. Their work consists of waking up at 6:30am and unpile and place sunbeds, cushions and umbrellas at the beach before tourists arrive. Upon their arrival at the beach, tourists are guided by the migrants to the spot they choose. Umbrellas and sunbeds cost 5 euros each. The toursts pay the migrants, whom brings the money to the owner. Each migrant is paid 25 euros a day. By 9am, there are about 90 umbrellas and 180 sunbeds ready for the tourists.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6448.jpg
  • Mellieha, Malta - 19 August, 2012:  Hassan Mahamed Dalmar, 21, places an umbrella on the beach of Mellieha Bay, Malta, on 19 August, 2012. Hassan left Somalia in 2007 and went to Djibouti, Eritrea, Sudan, Libya and arrived in Malta in 2009 after paying a smuggler $900 to board a boat with 160 immigrants. After 7 days, the boat had finished its gas, food and water. They were saved by a Finnish ship that brought them to Malta. A finnish worker who helped Hassan told him: "You are born again now. Pray the Lord and start a new life". Upon his arrival in Malta he was put in a detention center for 12 months. His application for refugee status was rejected. He made it to Belgium in August 2011 and was deported back to Malta in January 2012. Upon his return he was imprisoned for 4 months for traveling illegally. He was released on May 28, 2012. Since then he has been working, sleeping outdoors and living in the beach of Mellieha Bay, where he sets up umbrellas and sunbeds from 6:30am to 7:30pm.<br />
<br />
Some immigrants work, live, sleep and eat for the entire summer season in the Maltese beaches. Their work consists of waking up at 6:30am and unpile and place sunbeds, cushions and umbrellas at the beach before tourists arrive. Upon their arrival at the beach, tourists are guided by the migrants to the spot they choose. Umbrellas and sunbeds cost 5 euros each. The toursts pay the migrants, whom brings the money to the owner. Each migrant is paid 25 euros a day. By 9am, there are about 90 umbrellas and 180 sunbeds ready for the tourists.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6315.jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in an Eritrean bar in Milan, Italy, on October 30th 2015. Behind him on the ceiling, in yellow, is the outline of Eritrea.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: (L-R) Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, walks with journalist Eric Ready  in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: An SMS with the geographical coordinates of a migrant boat in distress, sent from a satellite phone to Berhane Isaias, is displayed here on his cell phone in an Eritrean in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in front of an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in front of an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, listens the questions of journalist Eric Ready in an Eritrean bar in Milan, Italy, on October 30th 2015. Behind him on the ceiling, in yellow, is the outline of Eritrea.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, shows journalist Eric Ready a map of Asmara, his home town and capital of Eritrea, in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • KRATEN, KERKENNAH ISLANDS, TUNISIA - 22 OCTOBER 2015: (L-R) Fisherman Hedi Khecherem, 50, shows Eric Reidy the migrant routes from Libya and Tunisia towards to Italy on his GPS on his boat in Kraten, Kerkennah Islands, Tunisia, on October 22nd 2015.
    CIPG_20151022_MATTER-GhostBoat-Tunis...jpg
  • KRATEN, KERKENNAH ISLANDS, TUNISIA - 22 OCTOBER 2015: The GPS of Hedi Khecherem, a 50 years old fisherman from Kraten, shows his  fishing areas (in blue) where he has encountered migrants on their way from Libya or Tunisia towards Sicily, on his boat in Kraten, Kerkennah Islands, Tunisia, on October 22nd 2015.
    CIPG_20151022_MATTER-GhostBoat-Tunis...jpg
  • ZARZIS, 18 OCTOBER 2015: The car of journalist Eric Reidy and photographer Gianni Cipriano is here in land in the outskirts of Zarzis where the corpses of migrants that washed ashore are buried next to a landfill, during their reporting for the Ghost Boat project in Zarzis, Tunisia, on October 18th 2015.  Corpses of migrants that wash ashore in the coastal of Zarzis are buried here.
    CIPG_20151018_MATTER-GhostBoat-Tunis...jpg
  • ZARZIS, 14 OCTOBER 2015: Fishermen working with Salah Eddine Bchareg, President of the Fishermen Association of Zarzis, are here on Mr. Eddine's boat shortly after seting out the port of Zarzis, Tunisia, on October 12th 2015. In 2015 fishermen in Zarzis were trained by Médecins SanS Frontières (Doctors without Borders) for search and rescue operations.
    CIPG_20151014_MATTER-GhostBoat-Tunis...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, listens the questions of journalist Eric Ready in an Eritrean bar in Milan, Italy, on October 30th 2015. Behind him on the ceiling, in yellow, is the outline of Eritrea.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, is here in an Eritrean bar in Milan, Italy, on October 30th 2015.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • MILAN, ITALY - 30 OCTOBER 2015: Berhane Isaias, an Eritrean refugee who had three family members on the Ghost Boat, listens the questions of journalist Eric Ready in an Eritrean bar in Milan, Italy, on October 30th 2015. Behind him on the ceiling, in yellow, is the outline of Eritrea.
    CIPG_20151030_MATTER_GhostBoat-Episo...jpg
  • KRATEN, KERKENNAH ISLANDS, TUNISIA - 22 OCTOBER 2015: Fisherman Hedi Khecherem, 50, works on the GPS of his boat in Kraten, Kerkennah Islands, Tunisia, on October 22nd 2015.
    CIPG_20151022_MATTER-GhostBoat-Tunis...jpg
  • KRATEN, KERKENNAH ISLANDS, TUNISIA - 22 OCTOBER 2015: Fisherman Hedi Khecherem, 50, shows the Libyan coast, from which migrants set out to Italy, on his GPS on his boat in Kraten, Kerkennah Islands, Tunisia, on October 22nd 2015.
    CIPG_20151022_MATTER-GhostBoat-Tunis...jpg
  • ZARZIS, 14 OCTOBER 2015: Salah Eddine Bchareg (center) is here with his crew in the cabin of his boat shortly after setting out the port of Zarzis, Tunisia, on October 14th 2015. In 2015 fishermen in Zarzis were trained by Médecins SanS Frontières (Doctors without Borders) for search and rescue operations.
    CIPG_20151014_MATTER-GhostBoat-Tunis...jpg
  • ZARZIS, 14 OCTOBER 2015: A fisherman of Salah Eddine Bchareg's crew is seen here from the boat cabin shortly after setting out the port of Zarzis, Tunisia, on October 14th 2015. In 2015 fishermen in Zarzis were trained by Médecins SanS Frontières (Doctors without Borders) for search and rescue operations.
    CIPG_20151014_MATTER-GhostBoat-Tunis...jpg
  • PALERMO, ITALY - 6 JUNE 2016: (L-R) Fishing boat Ozu 2 and cargo ships Munzur and Meryem, seized respectively in July 2015 with 5 tons of hashish, in December 2015 with 13 tons of hashish and in  June 2015 with 12 tons of hashish within the "Operazione Libeccio", are docked here in the harbor of Palermo, Italy, on June 6th 2016.<br />
<br />
Between January 2014 e December 2015 more than 120 tons of hashish, carried on fishing boats or cargo ships from Morocco to Libya, were seized in the Strait of Sicily by Italy’s Guardia di Finanza (Financial Police) thanks to an international police investigation named “Operazione Libeccio”, carried out by the GICO (Gruppo Investigativo Criminalità Organizzata, Organised Crime Investigation Group), a unit of the tax police of Palermo under the supervision of the DDA (Direzione Distrettuale Antimafia) of Palermo.<br />
<br />
“What is happening in Libya is same historical occurrence that happened years ago in Afghanistan. Such as the Talibans who financed their terroristic activities with heroin trafficking for the purchase of weapons, the Caliphate is proposing the same terroristic strategy by purchasing and commercialising hashish in order to purchase weapons used in their war” Sergio Barbera, Deputy General Prosecutor of Palermo, said.
    CIPG_20160606_NYT-Smuggling_5M3_1018.jpg
  • ATTENTION: THIS IS A RESCUE SIMULATION THE MALTESE FORCES ORGANIZED FOR MY NYT SHOOT - NOT REAL. VALLETTA, MALTA - JUNE 22:  A rescue simulation of man overboard is undertaken by the Maritime Squadron of the Armed Forces of Malta with a patrolboat and rigid inflatable boat near the military port of Marsamxett Harbour in Valetta, Malta on June 22, 2011. The Rescue Coordination Center receives information about boats and vessels movements as well as SOS requests in the Maltese waters and the SAR (Search and Rescue) waters. Malta's competence of coordination of the SAR waters is 25,000 square nautical miles, which also includes the Italian island of Lampedusa. The vast Maltese SAR waters correspond to the Maltese Flight Information Region (FIR).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20110622_NYT_MALTA__MG_1561.jpg
  • PALERMO, ITALY - 6 JUNE 2016: (L-R) Cargo ship Munzur and fishing boat Ozu 2, seized respectively in December 2015 with 13 tons of hashish and in July 2015 with 5 tons of hashish within the "Operazione Libeccio", are docked here in the harbor of Palermo, Italy, on June 6th 2016.<br />
<br />
Between January 2014 e December 2015 more than 120 tons of hashish, carried on fishing boats or cargo ships from Morocco to Libya, were seized in the Strait of Sicily by Italy’s Guardia di Finanza (Financial Police) thanks to an international police investigation named “Operazione Libeccio”, carried out by the GICO (Gruppo Investigativo Criminalità Organizzata, Organised Crime Investigation Group), a unit of the tax police of Palermo under the supervision of the DDA (Direzione Distrettuale Antimafia) of Palermo.<br />
<br />
“What is happening in Libya is same historical occurrence that happened years ago in Afghanistan. Such as the Talibans who financed their terroristic activities with heroin trafficking for the purchase of weapons, the Caliphate is proposing the same terroristic strategy by purchasing and commercialising hashish in order to purchase weapons used in their war” Sergio Barbera, Deputy General Prosecutor of Palermo, said.
    CIPG_20160606_NYT-Smuggling_5M3_1160.jpg
  • PALERMO, ITALY - 6 JUNE 2016: (L-R) Fishing boat Ozu 2 and cargo ships Munzur and Meryem, seized respectively in July 2015 with 5 tons of hashish, in December 2015 with 13 tons of hashish and in  June 2015 with 12 tons of hashish within the "Operazione Libeccio", are docked here in the harbor of Palermo, Italy, on June 6th 2016.<br />
<br />
Between January 2014 e December 2015 more than 120 tons of hashish, carried on fishing boats or cargo ships from Morocco to Libya, were seized in the Strait of Sicily by Italy’s Guardia di Finanza (Financial Police) thanks to an international police investigation named “Operazione Libeccio”, carried out by the GICO (Gruppo Investigativo Criminalità Organizzata, Organised Crime Investigation Group), a unit of the tax police of Palermo under the supervision of the DDA (Direzione Distrettuale Antimafia) of Palermo.<br />
<br />
“What is happening in Libya is same historical occurrence that happened years ago in Afghanistan. Such as the Talibans who financed their terroristic activities with heroin trafficking for the purchase of weapons, the Caliphate is proposing the same terroristic strategy by purchasing and commercialising hashish in order to purchase weapons used in their war” Sergio Barbera, Deputy General Prosecutor of Palermo, said.
    CIPG_20160606_NYT-Smuggling_5M3_1010.jpg
  • PALERMO, ITALY - 6 JUNE 2016: (L-R) Cargo ship Munzur and fishing boat Ozu 2, seized respectively in December 2015 with 13 tons of hashish and in July 2015 with 5 tons of hashish within the "Operazione Libeccio", are docked here in the harbor of Palermo, Italy, on June 6th 2016.<br />
<br />
Between January 2014 e December 2015 more than 120 tons of hashish, carried on fishing boats or cargo ships from Morocco to Libya, were seized in the Strait of Sicily by Italy’s Guardia di Finanza (Financial Police) thanks to an international police investigation named “Operazione Libeccio”, carried out by the GICO (Gruppo Investigativo Criminalità Organizzata, Organised Crime Investigation Group), a unit of the tax police of Palermo under the supervision of the DDA (Direzione Distrettuale Antimafia) of Palermo.<br />
<br />
“What is happening in Libya is same historical occurrence that happened years ago in Afghanistan. Such as the Talibans who financed their terroristic activities with heroin trafficking for the purchase of weapons, the Caliphate is proposing the same terroristic strategy by purchasing and commercialising hashish in order to purchase weapons used in their war” Sergio Barbera, Deputy General Prosecutor of Palermo, said.
    CIPG_20160606_NYT-Smuggling_5M3_0867.jpg
  • PALERMO, ITALY - 6 JUNE 2016: (L-R) Cargo ship Munzur and fishing boat Ozu 2, seized respectively in December 2015 with 13 tons of hashish and in July 2015 with 5 tons of hashish within the "Operazione Libeccio", are docked here in the harbor of Palermo, Italy, on June 6th 2016.<br />
<br />
Between January 2014 e December 2015 more than 120 tons of hashish, carried on fishing boats or cargo ships from Morocco to Libya, were seized in the Strait of Sicily by Italy’s Guardia di Finanza (Financial Police) thanks to an international police investigation named “Operazione Libeccio”, carried out by the GICO (Gruppo Investigativo Criminalità Organizzata, Organised Crime Investigation Group), a unit of the tax police of Palermo under the supervision of the DDA (Direzione Distrettuale Antimafia) of Palermo.<br />
<br />
“What is happening in Libya is same historical occurrence that happened years ago in Afghanistan. Such as the Talibans who financed their terroristic activities with heroin trafficking for the purchase of weapons, the Caliphate is proposing the same terroristic strategy by purchasing and commercialising hashish in order to purchase weapons used in their war” Sergio Barbera, Deputy General Prosecutor of Palermo, said.
    CIPG_20160606_NYT-Smuggling_5M3_0859.jpg
  • CALTAGIRONE, ITALY - 12 SEPTEMBER 2015:  Mamaoudu Bah (20), a Senegalese migrant who arrived in Sicily 2013, poses for a portrait by an empty pool in the SPAR center of in Caltagirone, Italy, on September 12th 2015.
    CIPG_20150912_MATTER_Refugees__M3_95...jpg
  • CATANIA, ITALY - 11 SEPTEMBER 2015: Migrants board a bus directed to Rome, at the bus station in Catania, Italy, on September 11th 2015.
    CIPG_20150911_MATTER_Refugees__M3_92...jpg
  • ATTENTION: THIS IS A RESCUE SIMULATION THE MALTESE FORCES ORGANIZED FOR MY NYT SHOOT - NOT REAL. VALLETTA, MALTA - JUNE 22:  A rescue simulation of man overboard is undertaken by the Maritime Squadron of the Armed Forces of Malta with a patrolboat and rigid inflatable boat near the military port of Marsamxett Harbour in Valetta, Malta on June 22, 2011. The Rescue Coordination Center receives information about boats and vessels movements as well as SOS requests in the Maltese waters and the SAR (Search and Rescue) waters. Malta's competence of coordination of the SAR waters is 25,000 square nautical miles, which also includes the Italian island of Lampedusa. The vast Maltese SAR waters correspond to the Maltese Flight Information Region (FIR).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20110622_NYT_MALTA__MG_1594.jpg
  • ATTENTION: THIS IS A RESCUE SIMULATION THE MALTESE FORCES ORGANIZED FOR MY NYT SHOOT - NOT REAL. VALLETTA, MALTA - JUNE 22:  A rescue simulation of man overboard is undertaken by the Maritime Squadron of the Armed Forces of Malta with a patrolboat and rigid inflatable boat near the military port of Marsamxett Harbour in Valetta, Malta on June 22, 2011. The Rescue Coordination Center receives information about boats and vessels movements as well as SOS requests in the Maltese waters and the SAR (Search and Rescue) waters. Malta's competence of coordination of the SAR waters is 25,000 square nautical miles, which also includes the Italian island of Lampedusa. The vast Maltese SAR waters correspond to the Maltese Flight Information Region (FIR).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20110622_NYT_MALTA__MG_1473.jpg
  • ATTENTION: THIS IS A RESCUE SIMULATION THE MALTESE FORCES ORGANIZED FOR MY NYT SHOOT - NOT REAL. VALLETTA, MALTA - JUNE 22:  A rescue simulation of man overboard is undertaken by the Maritime Squadron of the Armed Forces of Malta with a patrolboat and rigid inflatable boat near the military port of Marsamxett Harbour in Valetta, Malta on June 22, 2011. The Rescue Coordination Center receives information about boats and vessels movements as well as SOS requests in the Maltese waters and the SAR (Search and Rescue) waters. Malta's competence of coordination of the SAR waters is 25,000 square nautical miles, which also includes the Italian island of Lampedusa. The vast Maltese SAR waters correspond to the Maltese Flight Information Region (FIR).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20110622_NYT_MALTA__MG_1359.jpg
  • ATTENTION: THIS IS A RESCUE SIMULATION THE MALTESE FORCES ORGANIZED FOR MY NYT SHOOT - NOT REAL. VALLETTA, MALTA - JUNE 22:  A rescue simulation of man overboard is undertaken by the Maritime Squadron of the Armed Forces of Malta with a patrolboat and rigid inflatable boat near the military port of Marsamxett Harbour in Valetta, Malta on June 22, 2011. The Rescue Coordination Center receives information about boats and vessels movements as well as SOS requests in the Maltese waters and the SAR (Search and Rescue) waters. Malta's competence of coordination of the SAR waters is 25,000 square nautical miles, which also includes the Italian island of Lampedusa. The vast Maltese SAR waters correspond to the Maltese Flight Information Region (FIR).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20110622_NYT_MALTA__MG_1349.jpg
  • ATTENTION: THIS IS A RESCUE SIMULATION THE MALTESE FORCES ORGANIZED FOR MY NYT SHOOT - NOT REAL. VALLETTA, MALTA - JUNE 22:  A rescue simulation of man overboard is undertaken by the Maritime Squadron of the Armed Forces of Malta with a patrolboat and rigid inflatable boat near the military port of Marsamxett Harbour in Valetta, Malta on June 22, 2011. The Rescue Coordination Center receives information about boats and vessels movements as well as SOS requests in the Maltese waters and the SAR (Search and Rescue) waters. Malta's competence of coordination of the SAR waters is 25,000 square nautical miles, which also includes the Italian island of Lampedusa. The vast Maltese SAR waters correspond to the Maltese Flight Information Region (FIR).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20110622_NYT_MALTA__MG_1339.jpg
  • ATTENTION: THIS IS A RESCUE SIMULATION THE MALTESE FORCES ORGANIZED FOR MY NYT SHOOT - NOT REAL. VALLETTA, MALTA - JUNE 22: A boat used by immigrants to cross the sea from Libya to Malta is now in the military port of Marsamxett Harbour in Valetta, Malta on June 22, 2011. The Rescue Coordination Center receives information about boats and vessels movements as well as SOS requests in the Maltese waters and the SAR (Search and Rescue) waters. Malta's competence of coordination of the SAR waters is 25,000 square nautical miles, which also includes the Italian island of Lampedusa. The vast Maltese SAR waters correspond to the Maltese Flight Information Region (FIR).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20110622_NYT_MALTA__MG_1326.jpg
  • CALTAGIRONE, ITALY - 12 SEPTEMBER 2015: Younes Abdi (29, left), a Somali refugee and fixer, translates the story of Mamaoudu Bah (20, center), a Senegalese migrant, to Matter journalist Eric Reidy, in the SPRAR center of Caltagirone, Italy, on September 12th 2015.
    CIPG_20150912_MATTER_Refugees__M3_94...jpg
  • CATANIA, ITALY - 11 SEPTEMBER 2015: Migrants board a bus directed to Rome, at the bus station in Catania, Italy, on September 11th 2015.
    CIPG_20150911_MATTER_Refugees__M3_92...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fished alici di Menaica (Menaica anchovies) are seen here on the fishing boat of fishermen Vittorio Rimbaldo(56) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the head and entrails of the fished alici di Menaica (Menaica anchovy) on his fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) drive their fishing boat ro go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A fishing boat belonging to fishermen to Pisciotta is seen here going out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Marco Rimbaldo (26), the son of fisherman Vittorio Rimbaldo (56) drives the family fishing boat to go out fishing alici di Menaica (Menaica anchovies) with his father in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat as he gets ready to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • Paceville, Malta - 21 August, 2012: Clients of the Hilton Hotel relax in one of the four pools of the resort in Portomaso, Paceville, Malta, on 21 August, 2012. <br />
<br />
Portomaso in Paceville, St. Julian's, Malta, is a waterfront residential development covering an area of 128,000 square metres (31 acres). Portomaso also encompasses one of Malta’s Marinas.<br />
<br />
Malta has reached a record in 2011 for inbound tourism with approximately 1.4 million tourists, equivalent to an increase of 5.6% when compared to 2010. According to the Malta Tourism Authority, each year Malta hosts over one million visitors and this accounts for 23% of GDP. Thirty per cent of the Maltese population is directly employed in this fast growing sector.<br />
<br />
1,597 migrants of 30 different nationalities arrived in Malta by boat in 2011. A person arriving in Malta without a valid passport or visa can be detained in terms of immigration law for a period up to 18 months (12 months in case of asylum seekers). Vulnerable individuals can be released early after vulnerability assessment procedures are conducted by the Agency for the Welfare of Asylum Seekers (AWAS).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120821_NYT_Malta__MG_7817.jpg
  • Valletta, Malta - 20 August, 2012: A guard stands stills in front of the Grand Master's Palace which houses the Office of the President of Malta and the House of Representatives in Valletta, Malta, on 20 August, 2012.<br />
<br />
The Republic of Malta is a Southern European country consisting of an archipelago situated in the centre of the Mediterranean. Malta covers just over 316 km2 (122 sq mi) in land area, making it one of the world's smallest states.It is also one of the most densely populated countries worldwide. 1,597 migrants of 30 different nationalities arrived in Malta by boat in 2011. A person arriving in Malta without a valid passport or visa can be detained in terms of immigration law for a period up to 18 months (12 months in case of asylum seekers). Vulnerable individuals can be released early after vulnerability assessment procedures are conducted by the Agency for the Welfare of Asylum Seekers (AWAS).<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120821_NYT_Malta__MG_7724.jpg
  • Zurrieq, Malta - 19 August, 2012: Shami Taha Mohammed, a 29 years old Sudanese immigrant who arrived in Malta in 2004, is in the kitchen of the farm house he shares with other Sub-Saharan migrants before celebrating the end of Ramadan with Sudanese and Maltese friends in Zurrieq, Malta,  on 19 August, 2012. Shami co-founded the Migrants' 'Network for Equality' in 2010, after one migrant committed suicide, to give a 'voice' to the sub-saharan community. He works in a company specialized in ship maintenance. Speaking about integration of the migrants in the Maltese society, he says: "We're integrated with the Maltese, but there's racism at the top, among those who should be taking care of the refugees". He continues speakng about the amount of African workers in construction companies: "The Maltese don't like to work in construction. We built the new hospital!".. Shami sends back money to his family in Sudan, to his mother, two sisters and brother. He's currently writing a book called "Get on the boat". "Outside our country we are nobody. We are just black people", Shami says. Upon his arrival in Malta from Libya in 2004, Shami was in a detention center for 6 months.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120819_NYT_Malta__MG_6750.jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A man paints his boat near the harnour of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 22 APRIL 2018: A man paints a pedal boat in the harbour of Pisciotta, Italy, on April 22nd 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180422_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fished alici di Menaica (Menaica anchovies) are seen here on the fishing boat of fishermen Vittorio Rimbaldo(56) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: An anchovy is seen here caught in the Menaica net pulled by fisherman Vittorio Rimbaldo (56) on his fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) pulls the head and entrails of the fished alici di Menaica (Menaica anchovies) on his fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A caugh anchovy is seen here in the Menaica net on Vittorio Rimbaldo's fishing boat in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: The interior of the cockpit of Vittorio Rimbaldo's fishing boat, with a holy card of Saint Andrew (the patron saint of fishermen) is seen here in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) is seen here on his fishing boat after throwing the Menaica net used to fish alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: A holy card of Saint Andrew, the patron saint of fishermen, is seen here on the fishing boat of Vittorio Rimbaldo as he goes out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: (L-R) Fishermen Vittorio Rimbaldo (56) and his son Marco (26) drive their fishing boat ro go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • PISCIOTTA, ITALY - 21 APRIL 2018: Fisherman Vittorio Rimbaldo (56) drives his fishing boat to go out fishing alici di Menaica (Menaica anchovies) in Pisciotta, Italy, on April 21st 2018.<br />
<br />
Former restaurant owners Donatella Marino and her husband Vittorio Rimbaldo have spent the recent years preparing and selling salted anchovies, called alici di menaica, to a growing market thanks to a boost in visibility from the non-profit Slow Food.  The ancient Menaica technique is named after the nets they use brought by the Greeks wherever they settled in the Mediterranean. Their process epitomizes the concept of slow food, and involves a nightly excursion with the special, loose nets that are built to catch only the larger swimmers. The fresh, red anchovies are immediately cleaned and brined seaside, then placed in terracotta pots in between layers of salt, to rest for three months before they're aged to perfection.While modern law requires them to use PVC containers for preserving, the government recently granted them permission to use up to 10 chestnut wood barrels for salting in the traditional manner. The barrels are “washed” in the sea for 2-3 days before they’re packed with anchovies and sea salt and set aside to cure for 90 days. The alici are then sold in round terracotta containers, evoking the traditional vessels that families once used to preserve their personal supply.<br />
<br />
Unlike conventional nets with holes of about one centimeter, the menaica, with holes of about one and half centimeters, lets smaller anchovies easily swim through. The point may be to concentrate on bigger specimens, but the net also prevents overfishing.
    CIPG_20180421_SAVEUR-AliciMenaica_M3...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
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