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  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel016.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel010.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel004.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel003.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel001.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel014.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel013.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel011.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel009.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel006.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel005.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel002.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel015.jpg
  • 9 July, 2008. New York, NY. Bottles of wine and champagne are displayed at the CLO wine bar. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO011.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in front of his shop at the Time Warner Center, where bottles, carafes and wine glasses are displayed. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO001.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. New York Times chief wine critic Eric Asimov tastes one of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel017.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel021.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant tastes one of the 25 Cotes-du-Rhone wines and writes down her judgements at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel019.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant writes down her judgements on the 25 Cotes-du-Rhone wines she tastes at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel018.jpg
  • 23 July, 2008. New York, NY. Wine director Chris Goodhart of the Balthazar restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel008.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40, Creator and founder of the CLO wine bar) tests the interactive wine database projected on the bar of the shop. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO014.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO013.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO012.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine  at the CLO wine bar. (L-R) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Brian Smith (34, Manager), Scott Brenner (41, General Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO010.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine at the CLO wine bar. (R-L) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Scott Brenner (41, General Manager), Brian Smith (34, Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO009.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, holds a glass of red wine at his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO008.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO004.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is at athe bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO003.jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081103_NYT_OFF-Seufert_M...jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel020.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    WINEpanel012.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO006.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO005.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, in front of the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO002.jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
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  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
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cell. +39 328 567 7923 (Italy)<br />
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www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
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cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
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gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • 28 October, 2008. Hawthorne, NY. Interior of a Target supermarket at the PepsiCo Retail Lab.<br />
<br />
©2008 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    GCipriano_20081028_PEPSICO_RETAIL-Ta...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: A bottle of Villa Romana olive oil, produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta), is seen here in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<br />
<br />
Villa Romana won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016<br />
<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.Villa won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or v
    CIPG_20181128_SAVEUR-LakeGarda_M3_09...jpg
  • NAPLES, ITALY - APRIL 10th 2018: A waiter fills a bottle of white wine at the Trattoria Malinconico, a popular restaurant in the Vomero district in Naples, Italy, on April 10th 2018.<br />
<br />
Trattoria Malinconico was opened in 1953 by current owner Marianna Sorrentino’s parents-in-law. At first it was only a bulk wine cellar, but then he began making a few cooked dishes – small plates that were popular with locals, which eventually morphed into larger meals. Still today the trattoria is frequented the neighborhood’s older residents, many of whom have been loyal regulars for years, as well as younger locals and workers, who often stop by for a glass of wine. The menu varies from day to day, and is typically based on traditional Neapolitan recipes. Though some dishes, like meatballs, sausages, and friarielli (rapini, a type of broccoli typical to Naples), are always available.<br />
 <br />
<br />
Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere.<br />
Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce.
    CIPG_20180410_CULBACK_TrattoriaMalin...jpg
  • 2 December, 2008. New York, NY. A woman hold her glass of sherry wine during the tasting at the Tinto Fino spanish wine shop in the East Village. Behind her hand is a bottle of Alvear's Fino, a sherry wine. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    Sherry_014.jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing beach pebbles confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing beach pebbles confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing sand confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: A bottle of Villa Romana olive oil, produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta), is seen here in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<br />
<br />
Villa Romana won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016<br />
<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.Villa won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or v
    CIPG_20181128_SAVEUR-LakeGarda_M3_09...jpg
  • ROME, ITALY - 6 January 2014: A waiter prepares  bucket for a bottle of wine for customers have dinner at Primo al Pigneto restaurant, opened by Chef Marco Gallotta in 2006 in the Pigneto neighborhood of Rome, Italy, on February 6th 2014.
    CIPG_20140206_NYT_Pigneto__M3_6871.jpg
  • 25 June 2012. Palermo, Italy. A bottle of "Bliz" limescale remover in the bathroom of Cosa Nostra's boss Salvatore Riina in Palermo, Italy. Cosa Nostra's boss Salvatore Riina's villa in via Bernini, Palermo, was confiscated after his arrest on January 15, 1993 and will host a Caraninieri station. Salvatore Riina lived in the villa during the last years of his absconding ### 25 giugno 2012. Palermo, Italia. Una bottiglia di anticalcare "Bliz" nel bagno del boss di Cosa Nostra Salvatore Riina. La villa del boss di Cosa Nostra Salvatore Riina in via Bernini è stata confiscata dopo il suo arresto il 15 gennaio 1993, e ospiterà una stazione dei carabinieri nel 2013. Salvatore Riina ha vissuto nella villa durante gli ultimi anni della sua latitanza.
    OnOff_CIG_2012_06_VillaRiina_D-033.jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing beach pebbles confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A glass bottle containing sand confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing beach pebbles confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A glass bottle containing sand confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing sand confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing sand confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • OLBIA, ITALY - 32 AUGUST 2019: A plastic bottle containing white sand confiscated to a tourist is seen here in a deposit of all confiscated beach items at the airport of Olbia, Italy, on August 31st 2019.
    CIPG_20190831_STERN-SardiniaSand_M3_...jpg
  • LECCE, ITALY - 10 NOVEMBER 2016: Roberto Giannone, a trained sommelier, opens a bottle of Chardonnay wine during a lecture to female inmates on the arts and crafts of wine tasting and serving, in the largest penitentiary in the southern Italian region of Apulia, holding 1,004 inmates in the outskirts of Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161110_NYT-Sommelier_5M3_4957.jpg
  • Hal Far, Malta - 20 August, 2012: (R-L) Somali migrant Abdullahi Ali Mohamed (25), his wife Dunia Ahmed Mohamed (29) and their daughter Bofana Mohamed (6) are in a recreational room of the Hal Far Family Center in Hal Far, Malta, on 20 August, 2012. Abdullahi arrived with his family in Malta on May 27, 2012, was held in detention with them for 9 days before being transferred to the family centre. Him and his family left Somalia because of the war on May 25th 2011 and took them about a year to arrive in Malta. They stayed in Libya about 9 months. Though smugglers in Libya ask $900 to each migrant who wants to cross the Mediterrannean Sea to reach Europe, Abdullahi agreed with one smuggler to pay $900 for his entire family, since it's all he had. Abdullahi and his family had one bottle of water for the 37 hours journey from Libya to Malta.<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 />
<br />
Gianni Cipriano for The New York Times
    CIPG_20120820_NYT_Malta__MG_7283.jpg
  • AFFILE, ITALY - 23 AUGUST 2012: A bottle of red wine with a portrait of Benitor Mussolini is on the sheld of Bar San Sebastiano in Affile, a town with a population of 1,600 80km east of Rome, on August 23, 2012. A mausoleum and park, dedicated to the memory of Fascist Field Marshall Rodolfo Graziani, has recently been opened in the Italian town of Affile. At a cost of €127,000 to local taxpayers, the mayor Ercole Viri has expressed hope that the site will become as ‘famous and as popular as Predappio’ – the burial place of Mussolini which has become a shrine to neo-Fascists. Rodolfo Graziani was the youngest colonel in the Regio Esercito (Royal Italian Army), known as the "Butcher of Fezzan" and the "Butcher of Ethiopia" for the brutal military campaigns and gas attacks he led in Libya and Ethiopia under the dictatorship of Benito Mussolini under which he then became Minister of Defence from 1943 to 1945.
    italy_04.jpg
  • AVELLINO, ITALY - 22 JULY 2019: Olive oil bottles and labels are seen here at Basso, an oil bottling company in Avellino, Italy, on July 22nd 2019.<br />
<br />
Sabino Basso, the owner of the plant, has halted plans to hire 30 more people at the olive oil bottling plant started more than a century ago by his great-grandfather.<br />
Mr. Basso’s company buys olive oil from growers in Italy, Spain and Greece, exporting 80 percent of its wares to countries around the globe — especially the United States, where Wal-Mart is a major customer. He had wanted to hire to boost marketing and online sales.<br />
But then Five Star tightened legal requirements for companies that hire workers on temporary contracts, effectively limiting stints to one year. The change was aimed at forcing businesses to hire permanent workers.<br />
Mr. Basso was aghast. All but five of his 100 workers are permanent, he says. The others are apprentices.<br />
“In order to understand if I want to keep people their whole lives, I have to test them,” he says. The new rules did not allow him sufficient time. “I just stopped hiring.”<br />
His sales in Italy have dipped four percent this year, a trend he blames on the noisy reality show that is Italian politics.<br />
<br />
Italian companies are deferring expansions and limiting investment rather than risking cash in a time of uncertainty. The public debt remains monumental, running at more than 2 trillion euro ($2.24 trillion), or more than 130 percent of annual economic output. Banks are still stuffed with bad loans — albeit fewer than before — making them reluctant to lend. An economy that has not expanded over the past decade is this year widely expected to again produce no growth.
    CIPG_20190722_NYT_ItalyEconNaples_M3...jpg
  • AVELLINO, ITALY - 22 JULY 2019: Olive oil bottles are seen here at Basso, an oil bottling company in Avellino, Italy, on July 22nd 2019.<br />
<br />
Sabino Basso, the owner of the plant, has halted plans to hire 30 more people at the olive oil bottling plant started more than a century ago by his great-grandfather.<br />
Mr. Basso’s company buys olive oil from growers in Italy, Spain and Greece, exporting 80 percent of its wares to countries around the globe — especially the United States, where Wal-Mart is a major customer. He had wanted to hire to boost marketing and online sales.<br />
But then Five Star tightened legal requirements for companies that hire workers on temporary contracts, effectively limiting stints to one year. The change was aimed at forcing businesses to hire permanent workers.<br />
Mr. Basso was aghast. All but five of his 100 workers are permanent, he says. The others are apprentices.<br />
“In order to understand if I want to keep people their whole lives, I have to test them,” he says. The new rules did not allow him sufficient time. “I just stopped hiring.”<br />
His sales in Italy have dipped four percent this year, a trend he blames on the noisy reality show that is Italian politics.<br />
<br />
Italian companies are deferring expansions and limiting investment rather than risking cash in a time of uncertainty. The public debt remains monumental, running at more than 2 trillion euro ($2.24 trillion), or more than 130 percent of annual economic output. Banks are still stuffed with bad loans — albeit fewer than before — making them reluctant to lend. An economy that has not expanded over the past decade is this year widely expected to again produce no growth.
    CIPG_20190722_NYT_ItalyEconNaples_M3...jpg
  • AVELLINO, ITALY - 22 JULY 2019: A worker stores olive oil bottles in the warehouse of Basso, an oil bottling company in Avellino, Italy, on July 22nd 2019.<br />
<br />
Sabino Basso, the owner of the plant, has halted plans to hire 30 more people at the olive oil bottling plant started more than a century ago by his great-grandfather.<br />
Mr. Basso’s company buys olive oil from growers in Italy, Spain and Greece, exporting 80 percent of its wares to countries around the globe — especially the United States, where Wal-Mart is a major customer. He had wanted to hire to boost marketing and online sales.<br />
But then Five Star tightened legal requirements for companies that hire workers on temporary contracts, effectively limiting stints to one year. The change was aimed at forcing businesses to hire permanent workers.<br />
Mr. Basso was aghast. All but five of his 100 workers are permanent, he says. The others are apprentices.<br />
“In order to understand if I want to keep people their whole lives, I have to test them,” he says. The new rules did not allow him sufficient time. “I just stopped hiring.”<br />
His sales in Italy have dipped four percent this year, a trend he blames on the noisy reality show that is Italian politics.<br />
<br />
Italian companies are deferring expansions and limiting investment rather than risking cash in a time of uncertainty. The public debt remains monumental, running at more than 2 trillion euro ($2.24 trillion), or more than 130 percent of annual economic output. Banks are still stuffed with bad loans — albeit fewer than before — making them reluctant to lend. An economy that has not expanded over the past decade is this year widely expected to again produce no growth.
    CIPG_20190722_NYT_ItalyEconNaples_M3...jpg
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