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  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, adds local olive oil to the fresh orecchiette and cavatelli pasta with tomato sauce, caciocavallo cheese and basil she prepared with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:  Dina Palmisano (68, retired school teacher) cleans the wooden board used to dry the fresh orecchiete and cavatelli pasta she prepared together with her daughters  Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, and Marika (42, cardiologist) in her house and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Marika Rascazzo (42, cardiologist),  prepares broad beans with leek, mint and olive oil together with her mother Dina (68, retired school teacher) and her sister and business partner Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh tagliatelle pasta with a tool called "chitarra" (which translates as guitar, since it has strings that are used to shape the pasta, at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, drops a fresh cavatello pasta she just prepared on a wooden board at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette pasta at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, up), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, washes some tomotoes she will use to prepare a fresh tomato sauce to add on top of orecchiette and cavatelli pasta at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, right), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, serves the fresh orecchiette and cavatelli pasta with tomato sauce she prepared with her sister and business partner Marika (42, cardiologist, left) and their mother Dina (68, retired school teacher, center) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, serves the fresh orecchiette and cavatelli pasta with tomato sauce she prepared with her sister and business partner Marika (42, cardiologist, left) and their mother Dina (68, retired school teacher, right) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Fresh orecchiette and cavatelli pasta dry on wooden chairs on a balcony at the Stile Mediterraneo cooking school in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, adds local olive oil to the fresh orecchiette and cavatelli pasta with tomato sauce, caciocavallo cheese and basil she prepared with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Fresh orecchiette and cavatelli pasta are cooked at the Stile Mediterraneo cooking school in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:(L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, blows on a spoon of broad beans cooked with leeks, mint and olive oil that she prepared together with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, brings a wooden board with the fresh  orecchiette and cavatelli pasta outside on the balcony to make them dry, at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Fresh orecchiette and cavatelli pasta prepared by Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, together with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist, right) and their mother Dina (68, retired school teacher, left) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:Marika Rascazzo (42, cardiologist, right) is about to taste the fresh tomato sauce she prepared together with her sister Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, adds a teaspoon of salto to a freshly cooked tomato sauce she prepared with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:(L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, blows on a spoon of broad beans cooked with leeks, mint and olive oil that she prepared together with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, hands over oregano to her sister and business partner Marika (42, cardiologist) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, checks shops with her sister and business partner Marika (42, cardiologist) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, right, in red pullover), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, hands broad bean she picked to a merchant at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, left), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, bought pecorino and cacioricotta cheeses with her sister and business partner Marika (42, cardiologist) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center-left), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, shops with her sister and business partner Marika (42, cardiologist, center-right) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Marika Rascazzo (42, cardiologist) chats with her mother after preparing fresh orecchiette and cavatelli pasta at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A cross reveals the burial site of an unidentified migrant who died in the attempt of reaching Europe, in the cemetery of Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A road is seen here in the nothern part of the island of Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190430_LE-MONDE_Lampedusa_M3_...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: Lakefront of  Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<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.
    SMAS_20181128_SAVEUR-LakeGarda_DSCF7...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, harvests the Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 yea
    CIPG_20181128_SAVEUR-LakeGarda_M3_93...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  The Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), is harvested here in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 tr
    CIPG_20181128_SAVEUR-LakeGarda_M3_90...jpg
  • PALERMO, ITALY - 15 JUNE 2018: A visitor watches the video  simulation "Farm (Council Bluffs, Iowa)" (2015) by artist John Gerrard at Palazzo Ajutamicristo during Manifesta 12, the European nomadic art biennal, in Palermo, Italy, on June 15th 2018.<br />
<br />
Manifesta is the European Nomadic Biennial, held in a different host city every two years. It is a major international art event, attracting visitors from all over the world. Manifesta was founded in Amsterdam in the early 1990s as a European biennial of contemporary art striving to enhance artistic and cultural exchanges after the end of Cold War. In the next decade, Manifesta will focus on evolving from an art exhibition into an interdisciplinary platform for social change, introducing holistic urban research and legacy-oriented programming as the core of its model.<br />
Manifesta is still run by its original founder, Dutch historian Hedwig Fijen, and managed by a permanent team of international specialists.<br />
<br />
The City of Palermo was important for Manifesta’s selection board for its representation of two important themes that identify contemporary Europe: migration and climate change and how these issues impact our cities.
    CIPG_20180615_NYT-Manifesta_M3_1708.jpg
  • PALERMO, ITALY - 15 JUNE 2018: The entrance to the video simulation "Untitled (near Parndorf, Austria)" (2018 by artist John Gerrard is seen here at Palazzo Forcella De Seta during Manifesta 12, the European nomadic art biennal, in Palermo, Italy, on June 15th 2018.<br />
<br />
Manifesta is the European Nomadic Biennial, held in a different host city every two years. It is a major international art event, attracting visitors from all over the world. Manifesta was founded in Amsterdam in the early 1990s as a European biennial of contemporary art striving to enhance artistic and cultural exchanges after the end of Cold War. In the next decade, Manifesta will focus on evolving from an art exhibition into an interdisciplinary platform for social change, introducing holistic urban research and legacy-oriented programming as the core of its model.<br />
Manifesta is still run by its original founder, Dutch historian Hedwig Fijen, and managed by a permanent team of international specialists.<br />
<br />
The City of Palermo was important for Manifesta’s selection board for its representation of two important themes that identify contemporary Europe: migration and climate change and how these issues impact our cities.
    CIPG_20180615_NYT-Manifesta_M3_1494.jpg
  • PALERMO, ITALY - 15 JUNE 2018: Mayor of Palermo Leoluca Orlando poses for a portrait in his office at Palazzo delle Aquile in Palermo, Italy, on June 15th 2018.<br />
<br />
Manifesta is the European Nomadic Biennial, held in a different host city every two years. It is a major international art event, attracting visitors from all over the world. Manifesta was founded in Amsterdam in the early 1990s as a European biennial of contemporary art striving to enhance artistic and cultural exchanges after the end of Cold War. In the next decade, Manifesta will focus on evolving from an art exhibition into an interdisciplinary platform for social change, introducing holistic urban research and legacy-oriented programming as the core of its model.<br />
Manifesta is still run by its original founder, Dutch historian Hedwig Fijen, and managed by a permanent team of international specialists.<br />
<br />
The City of Palermo was important for Manifesta’s selection board for its representation of two important themes that identify contemporary Europe: migration and climate change and how these issues impact our cities.
    CIPG_20180615_NYT-Manifesta_M3_1278.jpg
  • PALERMO ITALY - 7 NOVEMBER 2016: A handwritten reproduction of the report of police officer Angelo Milazzo on the identification process for Musaab Shabani (in picture), a victim of the August 24th 2014 shipwreck, is seen here in Palermo, Italy, on November 7th 2016.<br />
<br />
On August 24th 2014, a boat carrying more than 400 migrants, departed from the coasts of Libya in the attempt to reach Italy, capsized in international waters in the Mediterranean Sea. Rescuers of the Italian Navy saved 352 people, and recovered 24 lifeless bodies.<br />
<br />
Following the events of the Arab Spring in 2011, including Gaddafi’s death and Libya’s plunge towards chaos, clandestine crossings skyrocketed, as did the number of people drowning. In 2014 over 170,000 arrived in Italy and since then more than 10,000 perished in the Mediterranean sea.<br />
<br />
Only a fraction of these bodies have ever been recovered, and, of the ones that have, the majority remain unidentified. In Sicily alone there are more than 1,500 graves of anonymous refugees and migrants–people from Syria and other war torn countries–who have drowned in shipwrecks at sea.<br />
<br />
Despite the decades long persistence of the problem, Italy has yet to develop a comprehensive approach to handling the bodies of shipwreck victims. Many pieces of a functional body identification system are in place, but its overall effectiveness is crippled by a lack of coordination between the various local agencies involved and national authorities.
    CIPG_20161227_WIRED_BodyIdentificati...jpg
  • SIRACUSA, ITALY - 8 NOVEMBER 2016: Raffaele Gibilisco (35)  cuts the marble that will be used for the gravestone of Musaab Shabani, a victim of the August 24th 2014 shipwreck, here at the Gibilisco marble-worker's workshop in Siracusa, Italy, on November 8th 2016.<br />
<br />
Musaab Shabani was buried in the cemetery of Sortino, marked by a gravestone with the number nine because at the time he hadn't been identified yet. He was later identified by his brother Abd thanks to the efforts of policeman Angelo Milazzo. Since then, Abd has arranged to have a gravestone made bearing his brother’s name and date and place of birth as well as a religious inscription in Arabic, bringing a final bit of closure to this tragic chapter. <br />
<br />
On August 24th 2014, a boat carrying more than 400 migrants, departed from the coasts of Libya in the attempt to reach Italy, capsized in international waters in the Mediterranean Sea. Rescuers of the Italian Navy saved 352 people, and recovered 24 lifeless bodies.<br />
<br />
Following the events of the Arab Spring in 2011, including Gaddafi’s death and Libya’s plunge towards chaos, clandestine crossings skyrocketed, as did the number of people drowning. In 2014 over 170,000 arrived in Italy and since then more than 10,000 perished in the Mediterranean sea.<br />
<br />
Only a fraction of these bodies have ever been recovered, and, of the ones that have, the majority remain unidentified. In Sicily alone there are more than 1,500 graves of anonymous refugees and migrants–people from Syria and other war torn countries–who have drowned in shipwrecks at sea.<br />
<br />
Despite the decades long persistence of the problem, Italy has yet to develop a comprehensive approach to handling the bodies of shipwreck victims. Many pieces of a functional body identification system are in place, but its overall effectiveness is crippled by a lack of coordination between the various local agencies involved and national authorities.
    CIPG_20161108_WIRED_BodyIdentificati...jpg
  • ISTANBUL, TURKEY - 28 SEPTEMBER 2016: Abd Shabani (23), a Syrian refugee and brother of Musaab Shabani (a victim of the August 24th 2014 shipwreck in the Mediterranean Sea), poses for a portrait in the Grand Bazaar, where he currently works, in Istanbul, Turkey, on September 28th 2016.<br />
<br />
When Musaab Shababi left for Europe, Abd chose to stay behind in Turkey, where the brothers had sought refuge after the uprising against Syrian president Bashar Al-Assad began. Two days after the boat that was supposed to carry Musaab Shabani to Italy sank, his brother Abd started to worry. The last time he heard anything from Musaab was on the night that he set out. After the smugglers informed him it was time to leave, Musaab had sent Abd one last text. “I have just one favor to ask you,” it read. “If anything happens to me… you take care of [my son].” <br />
<br />
<br />
On August 24th 2014, a boat carrying more than 400 migrants, departed from the coasts of Libya in the attempt to reach Italy, capsized in international waters in the Mediterranean Sea. Rescuers of the Italian Navy saved 352 people, and recovered 24 lifeless bodies.<br />
<br />
Following the events of the Arab Spring in 2011, including Gaddafi’s death and Libya’s plunge towards chaos, clandestine crossings skyrocketed, as did the number of people drowning. In 2014 over 170,000 arrived in Italy and since then more than 10,000 perished in the Mediterranean sea.<br />
<br />
Only a fraction of these bodies have ever been recovered, and, of the ones that have, the majority remain unidentified. In Sicily alone there are more than 1,500 graves of anonymous refugees and migrants–people from Syria and other war torn countries–who have drowned in shipwrecks at sea.<br />
<br />
Despite the decades long persistence of the problem, Italy has yet to develop a comprehensive approach to handling the bodies of shipwreck victims. Many pieces of a functional body identification system are in place, but its overall effectiveness is crippled by a lack of coordination
    CIPG_20160928_WIRED_BodyIdentificati...jpg
  • SIRACUSA, ITALY - 22 SEPTEMBER 2016: Shelving units, boxes, folders and maps can been from the windows of the office of the Interagency Task Force for Combating Illegal Migration (or G.I.C.I.C., by its Italian acronym) in the Court House of Siracusa, Italy, on September 22nd 2016.<br />
<br />
The Interagency Task Force for Combating Illegal Migration (or G.I.C.I.C.) assigned policeman Angelo Milazzo the identification of 24 victims of the August 24th 2014 shipwreck<br />
<br />
On August 24th 2014, a boat carrying more than 400 migrants, departed from the coasts of Libya in the attempt to reach Italy, capsized in international waters in the Mediterranean Sea. Rescuers of the Italian Navy saved 352 people, and recovered 24 lifeless bodies.<br />
<br />
Following the events of the Arab Spring in 2011, including Gaddafi’s death and Libya’s plunge towards chaos, clandestine crossings skyrocketed, as did the number of people drowning. In 2014 over 170,000 arrived in Italy and since then more than 10,000 perished in the Mediterranean sea.<br />
<br />
Only a fraction of these bodies have ever been recovered, and, of the ones that have, the majority remain unidentified. In Sicily alone there are more than 1,500 graves of anonymous refugees and migrants–people from Syria and other war torn countries–who have drowned in shipwrecks at sea.<br />
<br />
Despite the decades long persistence of the problem, Italy has yet to develop a comprehensive approach to handling the bodies of shipwreck victims. Many pieces of a functional body identification system are in place, but its overall effectiveness is crippled by a lack of coordination between the various local agencies involved and national authorities.
    CIPG_20160922_WIRED_BodyIdentificati...jpg
  • ACIREALE (CT), ITALIA - 1 GIUGNO 2014: <br />
L'Edicola dei Giornali di Piazza Leonardo Vigo ad Acireale, CT, l'1 giugno 2014.<br />
<br />
Edificata nei primi anni del ‘900 in stile eclettico, l’Edicola dei Giornali di piazza Leonardo Vigo ad Acireale è uno dei simboli della piazza, originariamente giardino del Palazzo Floristella, donato dalla famiglia al Comune di Acireale nel 1875. Il Bene è delimitato a sud dalla Basilica di San Sebastiano, il monumento religioso più importante di Acireale, splendido esempio di architettura religiosa barocca. Il chiosco, manufatto di pregio edificato interamente in legno e sottoposto a vincolo, oggi versa in una situazione di forte degrado.
    CIPG_20140601_FAI-Acireale__M3_1018.jpg
  • ACIREALE (CT), ITALIA - 1 GIUGNO 2014: <br />
L'Edicola dei Giornali di Piazza Leonardo Vigo ad Acireale, CT, l'1 giugno 2014.<br />
<br />
Edificata nei primi anni del ‘900 in stile eclettico, l’Edicola dei Giornali di piazza Leonardo Vigo ad Acireale è uno dei simboli della piazza, originariamente giardino del Palazzo Floristella, donato dalla famiglia al Comune di Acireale nel 1875. Il Bene è delimitato a sud dalla Basilica di San Sebastiano, il monumento religioso più importante di Acireale, splendido esempio di architettura religiosa barocca. Il chiosco, manufatto di pregio edificato interamente in legno e sottoposto a vincolo, oggi versa in una situazione di forte degrado.
    CIPG_20140601_FAI-Acireale__M3_0988.jpg
  • GINOSTRA (ME), ITALIA - 14 GIUGNO 2013: Un telefono pubblico in un appezzamento di terra poco frequentato nei pressi della chiesa di Ginostra, sull'isola di Stromboli il 14 giugno 2013.<br />
<br />
Karol Hoffman, che vive da 30 anni insieme ad altri connazionali a Ginostra, considerato che il governo nazionale non ha mai provveduto a risolvere il problema di una centrale fotovoltaica malfunzionante, ha lanciato un appello alla Cancelliera Angela Merkel.
    CIPG_20130614_FAMCRISTIANA_Stromboli...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A view of the northern shore of the island of Lampedusa is seen here in Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A sign of the 35th parallel is seen here in the northern shore of Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A view of the northern shore of the island of Lampedusa is seen here in Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A cross reveals the burial site of an unidentified migrant who died in the attempt of reaching Europe, in the cemetery of Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A cross reveals the burial site of an unidentified migrant who died in the attempt of reaching Europe, in the cemetery of Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: A cross reveals the burial site of an unidentified migrant who died in the attempt of reaching Europe, in the cemetery of Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: Citizens of Lampedusa listen to mayor Salvatore Martello during the May 1st Labor Day celebration and rally in Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: Citizens of Lampedusa listen to mayor Salvatore Martello during the May 1st Labor Day celebration and rally in Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: Citizens of Lampedusa listen to mayor Salvatore Martello during the May 1st Labor Day celebration and rally in Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190501_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: The "Gate of Lampedusa - Gate of Europe", a 2008 sculpture by Mimmo Paladino that pays tribute to the thousands of migrants that arrived in Lampedusa, is seen here in the southest point of Lampedusa, Italy, looking towards Africa, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190430_LE-MONDE_Lampedusa_M3_...jpg
  • LAMPEDUSA, ITALY - 30 APRIL 2019: Children play next to a stray dog in via Roma, the main street of Lampedusa, Italy, on April 30th 2019.<br />
<br />
Since the early 2000s, the island has become a primary European entry point for migrants, mainly coming from Libya. In 2011, many more immigrants moved to Lampedusa during the rebellions in Tunisia and Libya. By May 2011, more than 35,000 immigrants had arrived on the island from Tunisia and Libya. By the end of August, 48,000 had arrived.
    CIPG_20190430_LE-MONDE_Lampedusa_M3_...jpg
  • LIMONE SUL GARDA, ITALY - 29 NOVEMBER 2018: A view of Lake Garda from Limone sul Garda, a village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    SMAS_20181129_SAVEUR-LakeGarda_DSCF7...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio drives his Piaggio Van loaded with harvesting tools down to the  Villa Romana olive grove, in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <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.<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
    SMAS_20181128_SAVEUR-LakeGarda_DSCF7...jpg
  • GARGANO, ITALY - 27 NOVEMBER 2018:  A road along a hillside olive grove in Gargnano, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <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.
    SMAS_20181127_SAVEUR-LakeGarda_DSCF7...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, walks among the Gargnà and Negrel olive variety trees, in his land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <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.
    SMAS_20181127_SAVEUR-LakeGarda_DSCF7...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  The Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), is seen here  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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.
    SMAS_20181127_SAVEUR-LakeGarda_DSCF7...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  The Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), is seen here  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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.
    SMAS_20181127_SAVEUR-LakeGarda_DSCF6...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018:  The Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), is seen here  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<br />
<br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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.
    CIPG_20181130_SAVEUR-LakeGarda_M3_20...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018: A view of Lake Garda and Monte Baldo, a mountain range in the Italian Alps, in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_19...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  The Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), is seen here  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_19...jpg
  • LIMONE SUL GARDA, ITALY - 29 NOVEMBER 2018: Olive and palm trees are seen here on a hillside grove in Limone sul Garda, a village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_17...jpg
  • LIMONE SUL GARDA, ITALY - 29 NOVEMBER 2018: Olive and palm trees are seen here on a hillside grove in Limone sul Garda, a village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_17...jpg
  • LIMONE SUL GARDA, ITALY - 29 NOVEMBER 2018: An olive tree is seen here on a hillside grove in Limone sul Garda, a village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_17...jpg
  • MANERBA DEL GARDA, ITALY - 29 NOVEMBER 2018:  A view of olive groves Manerba del Garda, a northern town on the southern shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_17...jpg
  • MANERBA DEL GARDA, ITALY - 29 NOVEMBER 2018: in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_13...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018: A view of Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_12...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018: Women walk out of church in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_11...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018: A view of Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_10...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018: A view of Toscolano Maderno at sunrise, in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<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.
    CIPG_20181129_SAVEUR-LakeGarda_M3_09...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, harvests the Villa Romana olive variety with a hydraulic wand,  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 gath
    CIPG_20181128_SAVEUR-LakeGarda_M3_95...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, harvests the Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 yea
    CIPG_20181128_SAVEUR-LakeGarda_M3_93...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, harvests the Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 yea
    CIPG_20181128_SAVEUR-LakeGarda_M3_92...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, harvests the Villa Romana olive variety with a hydraulic wand,  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 gath
    CIPG_20181128_SAVEUR-LakeGarda_M3_92...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, poses for a portrait by a Villa Romana olive tree in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 I
    CIPG_20181128_SAVEUR-LakeGarda_M3_92...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  A hydraulic wand with vibrating fingers sends the Villa Romana olive variety from the branches into mats on the ground, in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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
    CIPG_20181128_SAVEUR-LakeGarda_M3_91...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, harvests the Villa Romana olive variety with a hydraulic wand,  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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 gath
    CIPG_20181128_SAVEUR-LakeGarda_M3_90...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: Olive oil bottles produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta), are seen here in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_09...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: Olive oil bottles produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta), are seen here in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_09...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
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018: Ilaria Galetta, co-owner of La Zadruga with her husband Sergio Cozzaglio, poses for a portrait by a Negrel olive tree, in their land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_08...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, poses for a portrait by a Negrel olive tree, in his land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_07...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, checks the Negrel olive variety in his land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_06...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, walks among the Gargnà and Negrel olive variety trees, in his land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_05...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018: A long-handled ripsaw used for olive-tree pruning is seen here by a Gargnà olive tree in Sergio Cozzaglio's land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_05...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018: A long-handled ripsaw used for olive-tree pruning is seen here by a Gargnà olive tree in Sergio Cozzaglio's land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_04...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: A view of the church of Toscolano Maderno seen from, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_04...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, eats a sandwich under a  Villa Romana olive tree, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here),  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_00...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, eats a sandwich under a  Villa Romana olive tree, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here),  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It 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 />
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.
    CIPG_20181128_SAVEUR-LakeGarda_M3_00...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Olive oil is stored into stainless bins after being processed by the machines of Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018. Domus Olivae uses the latest technology in which olives crushed by stainless-steel grinders produce a paste that is then whirled in a centrifuge, yielding a clear oil that expresses the intense flavors of the fruit. <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.
    CIPG_20181127_SAVEUR-LakeGarda_M3_86...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Olive oil is stored into stainless bins after being processed by the machines of Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018. Domus Olivae uses the latest technology in which olives crushed by stainless-steel grinders produce a paste that is then whirled in a centrifuge, yielding a clear oil that expresses the intense flavors of the fruit. <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.
    CIPG_20181127_SAVEUR-LakeGarda_M3_86...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Olive oil is poured into a glass for a tasting session at Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181127_SAVEUR-LakeGarda_M3_86...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Glasses with different olive oils are lined up for a tasting session at Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181127_SAVEUR-LakeGarda_M3_86...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Plastic cups with different olive oils are lined up for a tasting session at Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181127_SAVEUR-LakeGarda_M3_86...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Plastic cups with different olive oils are lined up for a tasting session at Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181127_SAVEUR-LakeGarda_M3_86...jpg
  • RIVA DEL GARDA, ITALY - 27 NOVEMBER 2018: Plastic cups with different olive oils are lined up for a tasting session at Domus Olivae, a state-of-the-art olive mill in Riva del Garda, a northern town on the northern shore of Lake Garda, Italy, on November 27th 2018.<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.
    CIPG_20181127_SAVEUR-LakeGarda_M3_85...jpg
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