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  • MILANO, ITALY - 1 MARCH 2016: An empty watchtower and an unwatched perimiter wall of the Bollate prison are seen here in Milan, Italy, on March 1st 2016. The watchtowers have been in disuse for years since the inmates are free to move around from one area to the other of the prison, while others are free to go work outside the penitentiary.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation proces
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A view of the detention area of the Milan Bollate prison is seen here from the office building of the prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A penitentiary guard stands in front of the wall that seperates the detention area from the prison office of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Inmate Danci Petre cleans the barn of the stables of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Horses are here in the stables of the Bollate prison next to the detention building in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: The entrance of the fourth division of the Bollate prison is seen here in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: An inmate walks freely in the hallway of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: The entrance door of the chappel of the first division of the Bollate prison is seen here in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A statue of the Holy Mary is here in the chappel of the first division of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: The chappel of the first division of the Bollate prison is seen here in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Inmate and DJ Vincenzo Romano poses for a portraits in the music room of the Bollate prison, where he composes electronic music and uploads it on his YouTube channel,  in Milan, Italy, on March 1st 2016. Vincenzo Romano says he is sentenced to prison until 2019 after being caught "doing parties with women and cocaine". <br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitati
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Inmate and DJ Vincenzo Romano poses for a portraits in the music room of the Bollate prison, where he composes electronic music and uploads it on his YouTube channel,  in Milan, Italy, on March 1st 2016. Vincenzo Romano says he is sentenced to prison until 2019 after being caught "doing parties with women and cocaine". <br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitati
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Inmate and DJ Vincenzo Romano composes electronic music on a computer in the music room of the Bollate prison in Milan, Italy, on March 1st 2016. Vincenzo Romano says he is sentenced to prison until 2019 after being caught "doing parties with women and cocaine". <br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A penitentiary guard enters the first division of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Director of the Milan Bollate prison Massimo Parisi, 47, is here at his desk in his office at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter, checks on customers as they finish their dinner at the "InGalera" restaurant in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A penitentiary guard steps outside the detention building of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A penitentiary guard walks in the detention area of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Inmate Samuele Salaris moves a bale of hay in the barn of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Inmate Samuele Salaris cleans the stables of the Bollate prison next to the detention building in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A horse is here in the stables of the Bollate prison next to the detention building in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A one-bedroom cell is seen here in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: An inmate opens the curtain of his one-bedroom cell in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: An inmate walks freely in the hallway of the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A penitentiary guard enters the detention area of  the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: A view of the detention area of the Milan Bollate prison is seen here from the office building of the prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Director of the Milan Bollate prison Massimo Parisi, 47, points the "InGalera" restaurant that can be seen from his office at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Director of the Milan Bollate prison Massimo Parisi, 47, is here at his desk in his office at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
The Bollate prison is known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.<br />
<br />
The philosophy of the prison is to make inmates responsible. The recidivity of the Bollate prison is low (approximately 20%) compared to the national average of Italian prison, which is about 65%.<br />
<br />
In October 2015, the prison and the co-operative ABS La Sapienza inaugurated "InGalera" (which translates in English as "InJail"), the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter, serves dinner to customers of the "InGalera" restaurant in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter, steps outside of the kitche to serve dinner to customers of the "InGalera" restaurant in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Mirko Savoldelli, an Italian inmate and cook, prepares a risotto for customers in the kitchen of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah (left), an inmate and waiter, and the maitre serve dinner to customers of the "InGalera" restaurant in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Customers have dinner at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: The chef's assistant prepares three octopus appetizers for customers of "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Mirko Savoldelli, an Italian inmate and cook, prepares a risotto for customers in the kitchen of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Customers have dinner at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Mirko Savoldelli, an Italian inmate and cook, cuts zucchinis in the kitchen of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Mirko Savoldelli, an Italian inmate and cook, cuts zucchinis in the kitchen of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Amuse-bouches (cheese mousse  with mustard, curry crunchies and dill) are served as welcome snack together with a glass of prosecco to all the customers of the "InGalera" restaurant upon their arrival, here in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter from Marocco, steps out of the kitchen with a chart of fresh bread for the customers of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: An inmate of the Bollate prison working as a waiter pours wine to a customer of the "InGalera" restaurant in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter from Marocco, takes a short break outside the "InGalera" restaurantat before starting his shift, at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah (left), an inmate and waiter from Marocco, ties his shoe laces in the changing room of the "InGalera" restaurantat the Bollate prison in Milan, Italy, on March 1st 2016. On the right are two regular students of the local hotel and catering school that walk the restaurant guests from the entrance gate of the prison to restaurant.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Aggi Bislimaj, an inmate from Kosovo, works as a dishwasher at the "InGalera" restaurant in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Customers have dinner at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: The entrance door of the "InGalera" restaurant, which resembles a prison cell gate, is here at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Customers have dinner at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Mirko Savoldelli, an Italian inmate and cook, jokes with other inmates as he prepares a risotto for customers in the kitchen of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Customers have dinner at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Mirko Savoldelli, an Italian inmate and cook, prepares a risotto for customers in the kitchen of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in front of the prison of Poggioreale in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • NAPOLI, ITALY - 8 OCTOBER 2016: Pietro Ioia (57), activist and president of the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) and former drug trafficker for the Camorra, poses for a portrait in Napoli, Italy, on October 8th 2016. Pietro Ioia was a drug trafficker for the Camorra, the Italian Mafia-type crime organization which arose in the region of Campania and its capital Naples. For his crimes, he spent 22 years in prison. After being released, Mr. Ioia founded the association Ex D.O.N. (ex detenuti organizzati napoletani - organized ex Napoletan prisoners) which focuses on prisoners' rehabilitation in society after being released. Pietro Ioia also denounces prison guards abuses withing the Naples prison of Poggioreale. He publicly denounced the existence of the "Cella Zero" (Cell Zero), an unnumbered cell inside the prison of Poggioreale, Naples, where prisoners were illegally beaten by prison guards.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5489.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5446.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5444.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5440.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, checks the vineyard of San Gaetano Thiene, a district of Guagnano near Lecce where the Negramaro wine is produced, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5404.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of San Gaetano Thiene, a district of Guagnano near Lecce where the Negramaro wine is produced, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5401.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Camarda of the wine house Feudi di San Guaganano, where the wine "Le Camarde" is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5520.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Camarda of the wine house Feudi di San Guaganano, where the wine "Le Camarde" is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5502.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5478.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5472.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of San Gaetano Thiene, a district of Guagnano near Lecce where the Negramaro wine is produced, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5419.jpg
  • LECCE, ITALY - 10 NOVEMBER 2016: (R-L) Trained sommeliers Marco Albanese and Roberto Giannone consult each other while female inamtes chat with a prison guard during a lecture on the arts and crafts of wine tasting and serving, in the largest penitentiary in the southern Italian region of Apulia, holding 1,004 inmates in the outskirts of Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161110_NYT-Sommelier_5M3_5161.jpg
  • LECCE, ITALY - 10 NOVEMBER 2016: Clothes of female inmates hang from the windows of their prison cells in the largest penitentiary in the southern Italian region of Apulia, holding 1,004 inmates in the outskirts of Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161110_NYT-Sommelier_5M3_4865.jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • GORGONA, ITALY - 27 JUNE 2014: A prison officer controls the entrance of one of the buildings of the penitentiary in Gorgona, Italy, on June 27th 2014.<br />
<br />
Gorgona is the smallest island of the Tuscan archipelago, located 18 miles west of Livorno, which became an experimental agricultural penal colony in 1869.<br />
<br />
The “Frescobaldi per Gorgona” project  provides inmates the opportunity to learn winemaking techniques and job skills under the supervision of the company’s agronomists and winemakers, led by Vice President Lamberto Frescobaldi himself. Fifty inmates contributed to the production of Gorgona, a white wine made from Vermentino and Ansonica grapes planted on the island of Gorgona in the Tyrrhenian Sea, close to the Tuscan coast. The Frescobaldi family purchased a hectare of old vineyards and will expand with more vineyards in the upcoming months. Total production is only 2,700 bottles, but 1,000 of the bottles will reach the US market through Frescobaldi importer Folio Fine Wine Partners, in the Fall.<br />
<br />
Born in August 2012, the Gorgona initiative was financed by the Department of Penitentiary Administration and accomplished through the collaboration of the Gorgona Penitentiary's Directorate and Marchesi de’ Frescobaldi.
    CIPG_20140627_NYT_Frescobaldi__M3_44...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
  • POZZUOLI, ITALY - 8 OCTOBER 2016: Cristina Pinto (47), also known as "Nikita", a former Camorra killer turned into a fisherwoman, poses for a portrait by her fishing boat in the port of Pozzuoli, a city of the Metropolitan area of Naples, Italy, on October 8th 2016.<br />
<br />
Cristina Pinto started her criminal career at 16 with armed robberies. By the time she turned 20 years old, she became the bodyguard of Camorra boss Mario Perrella as well as the first woman to become a killer for the criminal organization. When she was arrested in 1992, at the age of 22 years old, she was charged and sentenced for at least three homicides and for criminal conspiracy. She spent the following 22 years in prison. When released, she became a fisherwoman. She now fishes with her partner Raffaele.
    CIPG_20161008_GLOBE-AND-MAIL_Camorra...jpg
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