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  • 8 January, 2009. Vicchio, FI, Italy. Stefano Pezzati, 51, is the president of the Il Forteto Agricultura Cooperativa. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_73...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto plays violin for Simone, Stefano Sarti's son, that turns 23 years old. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_73...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A view of the chapel (left) and houses at Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_70...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Il Forteto cheese factory. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_69...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Boschetto cheese is covered with salt by a Il Forteto worker. The Boschetto is a fresh cheese from sheep and cow's milk with truffle. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_67...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Mattei Pizzi is the last worker that arrived in Il Forteto. He is here welding a part of a farm tractor. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_59...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The "Volat et Rudit" (will and knowledge) is a latin motto in the living room fresco of the main house of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_58...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of ll Forteto lade ricotta cheese into tubs. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_56...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Rodolfo Fiesoli, 69, is Il Forteto's original president. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_74...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The award winning Oro Antico - Riserva del Casaro is a pecorino aged over six months and produced with selected sheep's milk. It shows a hard and glossy crust, as it is greased with olive oil. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_72...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Sottoilnoce is a pecorino cheese aged under nut tree leaves. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_71...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Il Forteto land in Tuscany. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_69...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Focaccia bread is baked here at Il Forteto early in the morning. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_65...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Il Forteto workers have dinner in the communal area. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_63...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker affected by down syndrome is here at the communal lunch area of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_62...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The chapel on the hill of Il Forteto was built in 1687 by the original owner. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_58...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A United States map in the Il Forteto office shows its outlets in the country. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_57...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Workers of Il Forteto braid the mozzarella cheese after it has been melt by a machine. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_56...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto grabs the mozzarella cheese to put in a machine that will melt it before being braid by other workers. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_55...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Il Forteto workers have lunch in the communal area. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_72...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bigio is a pecorino cheese set under ashes according to an old farmer's custom. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_71...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Brillo is a pecorino cheese matured in Tuscan wine. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_71...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Cacio di Fossa is a pure sheep's milk cheese. The cheese is put into the tufa's hollows of Sagliano al Rubicone, near Forlì. In these hollows the cheese is put down in sacks of cloth in August and drawn out in November. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_70...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Cacio di Fossa is a pure sheep's milk cheese. The cheese is put into the tufa's hollows of Sagliano al Rubicone, near Forlì. In these hollows the cheese is put down in sacks of cloth in August and drawn out in November. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_70...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A view of the Tuscany landscape from the Il Forteto hills. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_68...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Various cheese produced at Il Forteto are stored here in cells before being exported worldwide. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_68...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Pastries are ready to be baked here at Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_66...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Pastries are ready to be baked here at Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_66...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Pastries are ready to be baked here at Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_65...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bread is baked here at Il Forteto early in the morning. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_64...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bread is baked here at Il Forteto early in the morning. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_64...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The production area of the Il Forteto cheese factory. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__panor...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Workers at the cheese counter of the Il Forteto supermarket. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_61...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The butcher of the Il Forteto supermarket. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_61...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Chianina cows of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_61...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Chianina cows of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_61...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Chianina cows of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_60...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Luciano Pini, 55, is a farmer at Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_60...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The chapel on the hill of Il Forteto was built in 1687 by the original owner. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_58...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The "Duplex Amor Me Effundit" (enormous love inflamed me) is a latin motto in the living room fresco of the main house of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_57...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A map of Italy in the office of Il Forteto shows its outlets, milk suppliers and forwarding points. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_57...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto grabs the mozzarella cheese to put in a machine that will melt it before being braid by other workers. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_57...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Workers of ll Forteto lade ricotta cheese into tubs. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_56...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Workers of Il Forteto braid the mozzarella cheese after it has been melt by a machine. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_56...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto grabs the mozzarella cheese to put in a machine that will melt it before being braid by other workers. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_54...jpg
  • 8 January, 2009. Vicchio, FI, Italy. President Stefano Pezzati (center), communicator Stefano Sarti (left) and original president Rodolfo Fiesoli (right) are here at Il Forteto in Vicchio, Tuscany. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_74...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Stefano Sarti, 50, is Il Forteto's communicator. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_73...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto plays violin for Simone, Stefano Sarti's son, that turns 23 years old. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_72...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Sottoilnoce is a pecorino cheese aged under nut tree leaves. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_72...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker at Il Forteto arranges various cheeses before storing them in cells. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_67...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bread is baked here at Il Forteto early in the morning. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_65...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Il Forteto workers, including original president Rodolfo Fiesoli on the right) relax after dinner in the communal area. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_63...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The baker of Il Forteto relaxes after dinner. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_63...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Il Forteto workers and their familes wait in line for their dinner in the communal area. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_62...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Mattei Pizzi is the last worker that arrived in Il Forteto. He is here welding a part of a farm tractor. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_59...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto rests and watches TV after the communal lunch. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_57...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of ll Forteto lade ricotta cheese into tubs. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_57...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto grabs the mozzarella cheese to put in a machine that will melt it before being braid by other workers. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_54...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A worker of Il Forteto plays violin for Simone, Stefano Sarti's son, that turns 23 years old. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_73...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The award winning Oro Antico - Riserva del Casaro is a pecorino aged over six months and produced with selected sheep's milk. It shows a hard and glossy crust, as it is greased with olive oil. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_72...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bigio is a pecorino cheese set under ashes according to an old farmer's custom. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_71...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bigio is a pecorino cheese set under ashes according to an old farmer's custom. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_71...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The Brillo is a pecorino cheese matured in Tuscan wine. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_71...jpg
  • 8 January, 2009. Vicchio, FI, Italy. An Il Forteto worker brands the award winning pecorino Oro Antico - Riserva del Casaro. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_68...jpg
  • 8 January, 2009. Vicchio, FI, Italy. An Il Forteto worker dips racks of pecorino cheese in brine tubs. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_67...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Pastries are ready to be baked here at Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_65...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bread is baked here at Il Forteto early in the morning. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_64...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Raffaele Pezzati, President Stefano Pezzati's brother, is the groom at Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_61...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Chianina cows of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_60...jpg
  • 8 January, 2009. Vicchio, FI, Italy. A map of Italy in the office of Il Forteto shows its outlets, milk suppliers and forwarding points. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_57...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Bread is baked here at Il Forteto early in the morning. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100109_CULTURE-Forteto__MG_64...jpg
  • 8 January, 2009. Vicchio, FI, Italy. The "Nil Difficile Volenti" (nothing is impossible) is a latin motto in the living room fresco of the main house of Il Forteto. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_58...jpg
  • 8 January, 2009. Vicchio, FI, Italy. Workers of Il Forteto braid the mozzarella cheese after it has been melt by a machine. The Agricultura Cooperativa "Il Forteto" is a lauded producer of traditional Italian cheeses, recognized world over for their pecorino, winning first place of all DOP cheese at Tuttofood International in Milan for their Pecorino Oro Antico, and a gold medal in the Hard DOP Cheese class at 2009's World Cheese Awards in Gran Canaria.<br />
<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100108_CULTURE-Forteto__MG_55...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Neapolitan specialties are seen here in the counter of Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, is seen here as sheprepares crocchè (fried mashed potatoes) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, is seen here as sheprepares crocchè (fried mashed potatoes) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: (L-R) Lina and Lisa are seen here at work in the kitchen of Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 16 MARCH 2018: Vice-President of "Il Tappeto di Iqbal" Marco Riccio (25) juggles with a teenagers during the circus activity at "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 16 MARCH 2018: A teenagers is seen here during the circus activity at "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 16 MARCH 2018: Founder and President of "Il Tappeto di Iqbal" Giovanni Savino (38) is seen here with elementary school children during after-school activity at "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 16 MARCH 2018: A child's painting quoting "The right to study" is seen here at the headquarters of  "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 16 MARCH 2018: Angela Cuccaro (19) is seen here as she performs aerial dance at "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 16 MARCH 2018: Elementary school children watch "Inside Out", a 3D animated comedy-drama, during after-school activity at "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 16 MARCH 2018: Teenagers are seen here during a warm-up session before a parkour class at "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 16 MARCH 2018: Founder and President of "Il Tappeto di Iqbal" Giovanni Savino (38) is seen here at "Il Tappeto di Iqbal" (Iqbal's carpet), a non-profit cooperative in Barra, the estern district of Naples, Italy, on March 16th 2018.<br />
<br />
Il Tappeto di Iqbal (Iqbal’s Carpet) is a non-profit cooperative founded in 2015 and Save The Children partner since 2015 that operates in the Naple’s eastern neighborhood of Barra children in the arts of circus, theater and parkour. It was named after Iqbal Masih, a Pakistani boy who escaped from life as a child slave and became an activist against bonded labor in the 1990s.<br />
Barra, which is home to some 45,000 people, has the highest rate of school dropouts in the Italian region of Campania. Once a thriving industrial community, many of the factories were destroyed in a 1980 earthquake and never rebuilt. The resulting de-industrialization turned Barra into a poor, decaying neighborhood. There are no cinemas, theaters, parks or public spaces in Barra.<br />
The vast majority of children from poor families are faced with the choice of working in the black economy or joining the ranks of the organised crime.<br />
Recently, Save the Children Italy opened a number of educational and social spaces in Barra. The centers, known as Punti Luce, or points of light, aim to help local kids stay out of the ranks of the organised crime and have also become hubs for Iqbal's Carpet to work.
    CIPG_20180316_CAUSETTE_NapoliBarra_M...jpg
  • NAPLES, ITALY - 18 JUNE 2019: (L-R) Simone and Davide are seen here at work behind the counter at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    SMAS_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: (L-R) Davide and Simone pose for a portrait at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: A Pizza di Scarole (pizza with endives) is seen here at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Simone (left) serves a customer at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Simone (left) serves a customer at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Crocchè (fried mashed potatoes) are seen here at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: The staff of Sfizzicariello - from left to right Lina, Simone, Lisa, Davide and Carlo - poses for a portrait in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: (L-R) Simone and Davide are seen here at work behind the counter at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: (L-R) Simone and Davide chat behind the counter at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Simone (left) serves a customer at Sfizzicariello, a social delicatessen in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
  • NAPLES, ITALY - 18 JUNE 2019: Lina (65), founder of of the social delicatessen Sfizzicariello, prepares an Pizza di scarole (endive pizza) in Naples, Italy, on June 18th 2019.<br />
<br />
Sfizzicariello (a Neapolitan word that in Italian means small whim, desire) is a social delicatessen that prepares traditional Neapolitan dishes and employs 10 people with mental distress. But the only two true madmen (in the sense of dreamers, idealists) are the two promoters of the project: Lina Chiariello (65) and her son Carlo Varriale (35).<br />
<br />
Lina was a hairdresser, with the dream of improving the world and helping the last. In 2005, she thought that a social enterprise could be set up, one that in some way tried to reintegrate a group of poor people into society. But above all, she  wanted people with mental distress not to be hidden, but to work with her in a real store with doors on the street.<br />
<br />
So Lina asked her son Carlo, an engineer, to help her establish a social cooperative. "You think of bureaucratic paperwork, I'll do the good things”, she said.<br />
<br />
For the past 14 years Carlo has been the president of the social cooperative. Lina is the cook and also the instructor of the staff by teach how to prepare the dishes and how to organize the work.<br />
Sfizzicariello is a place where social inclusion is made; but above all it is a place where good, genuine, Neapolitan specialties are eaten. Today it is economically self-sufficient, without any kind of public contribution.
    CIPG_20190618_CULBACK-Sfizzicariello...jpg
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