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  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, checks a fabric at the blazer division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5526.jpg
  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, checks a fabric at the blazer division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5488.jpg
  • ARZANO, ITALY - 16 January 2014: Tailors sew shirts at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5205.jpg
  • ARZANO, ITALY - 16 January 2014:  A tailor works on a fabric used for a jacket at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5116.jpg
  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, checks a fabric at the blazer division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5515.jpg
  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, opens a fabrics archive volume at the blazer division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5505.jpg
  • ARZANO, ITALY - 16 January 2014: A shoemaker specialized in shoe coloring is here at work at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5454.jpg
  • ARZANO, ITALY - 16 January 2014: A shoemaker specialized in shoe coloring is here at work at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5439.jpg
  • ARZANO, ITALY - 16 January 2014: Finished Kiton ties ready for packaging at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5364.jpg
  • ARZANO, ITALY - 16 January 2014: Fabrics used for ties at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5353.jpg
  • ARZANO, ITALY - 16 January 2014: Supervisor of the tie division places models on a fabric used for a tie, at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5340.jpg
  • ARZANO, ITALY - 16 January 2014: Supervisor of the tie division places models on a fabric used for a tie, at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5337.jpg
  • ARZANO, ITALY - 16 January 2014:  Blazers worked by students hang on sartorial dummies at the Kiton School of High Tailoring at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5311.jpg
  • ARZANO, ITALY - 16 January 2014: Students work on a blazer at the Kiton School of High Tailoring inside the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5295.jpg
  • ARZANO, ITALY - 16 January 2014: Students work on a blazer at the Kiton School of High Tailoring inside the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5290.jpg
  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, checks a fabric at the Ladies division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5236.jpg
  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, checks a fabric at the Ladies division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5231.jpg
  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, checks a fabric at the Ladies division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5228.jpg
  • ARZANO, ITALY - 16 January 2014: Sebastiano Borrelli, supervisor of the shirt division, checks a fabric at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5190.jpg
  • ARZANO, ITALY - 16 January 2014:  Fabrics used for Kiton shirts are store on shelves at the shirt division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5157.jpg
  • ARZANO, ITALY - 16 January 2014:  Finished shirts are ready to be packed at the shirt division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5146.jpg
  • ARZANO, ITALY - 16 January 2014:  A finished shirt lays on a working table of the shirt division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5127.jpg
  • ARZANO, ITALY - 16 January 2014: Tailors work on blazers at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5068.jpg
  • ARZANO, ITALY - 16 January 2014: Tailors work on blazers at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5058.jpg
  • ARZANO, ITALY - 16 January 2014: A tailor work on a blazer at the  Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5043.jpg
  • ARZANO, ITALY - 16 January 2014:  The initials of a client are sewed in his personalized blazer at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4871.jpg
  • ARZANO, ITALY - 16 January 2014:  A tailor works on a fabric used for a jacket at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4753.jpg
  • ARZANO, ITALY - 16 January 2014:  A tailor works on a fabric used for a jacket at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4752.jpg
  • ARZANO, ITALY - 16 January 2014:  Maria Giovanna Paone, Vice President and General Manager of Kiton, checks a fabric at the blazer division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5473.jpg
  • ARZANO, ITALY - 16 January 2014: A shoemaker specialized in shoe coloring is here at work at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5448.jpg
  • ARZANO, ITALY - 16 January 2014: Mario Abbondandolo, tailor and professor at the Kiton School of High Tailoring, checks a blazer worked by a student, at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5317.jpg
  • ARZANO, ITALY - 16 January 2014: Students work on a blazer at the Kiton School of High Tailoring inside the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_5267.jpg
  • ARZANO, ITALY - 16 January 2014: A student practices on sewing a blazer at the blazer division of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4977.jpg
  • ARZANO, ITALY - 16 January 2014: Tailors work on blazers at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4911.jpg
  • ARZANO, ITALY - 16 January 2014:  A working table at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4905.jpg
  • ARZANO, ITALY - 16 January 2014: Cashmere and Vicuna fabrics at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4855.jpg
  • ARZANO, ITALY - 16 January 2014: Tailors at work at the blazer divisoin of the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4798.jpg
  • ARZANO, ITALY - 16 January 2014: A oair of scissors are left on a working table during the lunch break at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4779.jpg
  • ARZANO, ITALY - 16 January 2014:  A tailor works on a blazer at the Kiton factory in Arzano, Italy, on January 16th 2014.
    CIPG_20140116_LEMONDE_Kiton__M3_4756.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1343.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0703.jpg
  • AMALFI, ITALY - 29 APRIL 2013: Baskets used to carry lemons are piled up in Luigi Aceto's (78) lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0668.jpg
  • AMALFI, ITALY - 29 APRIL 2013: A view of the Amalfi Coast from Villa Maria Luigia, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0453.jpg
  • PRATO, ITALY - 25 NOVEMBER 2019: A view of the quality control area of Marini Industrie, a textile company that has survived Chinese competition in Prato, Italy, on November 25th 2019. Marini Industrie is one of the few companies in Prato that weren’t hit by Chinese competition, by elevating their quality.<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian fashion brands. They affixed a valuable label to their creations: “Made In Italy”.
    SMAS_20191125_NYT_Italy-Crisis_DSCF7...jpg
  • PRATO, ITALY - 25 NOVEMBER 2019: Claudio Vivarelli (53) is seen here checking the quality of a fabric at Marini Industrie, a textile company that has survived Chinese competition in Prato, Italy, on November 25th 2019. Claudio Vivarelli has been working at Marini Industrie for 20 years. Marini Industrie is one of the few companies in Prato that weren’t hit by Chinese competition, by elevating their quality.<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian fashion brands. They affixed a valuable label to their creations: “Made In Italy”.
    SMAS_20191125_NYT_Italy-Crisis_DSCF7...jpg
  • PRATO, ITALY - 25 NOVEMBER 2019: Manuela Innocenti (47) is seen here checking the quality of a fabric at Marini Industrie, a textile company that has survived Chinese competition in Prato, Italy, on November 25th 2019. Manuela Innocenti has been working at Marini Industrie for 13 years. Marini Industrie is one of the few companies in Prato that weren’t hit by Chinese competition, by elevating their quality.<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian fashion brands. They affixed a valuable label to their creations: “Made In Italy”.
    CIPG_20191125_NYT_Italy-Cris_M3_1014.jpg
  • PRATO, ITALY - 25 NOVEMBER 2019: Carmela D'Ambrosio (56) is seen here checking the quality of a fabric at Marini Industrie, a textile company that has survived Chinese competition in Prato, Italy, on November 25th 2019. Carmela D'Ambrosio  has been working at Marini Industrie for 20 years. Marini Industrie is one of the few companies in Prato that weren’t hit by Chinese competition, by elevating their quality.<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian fashion brands. They affixed a valuable label to their creations: “Made In Italy”.
    CIPG_20191125_NYT_Italy-Cris_M3_0662.jpg
  • PRATO, ITALY - 25 NOVEMBER 2019: Carmela D'Ambrosio (56) is seen here checking the quality of a fabric at Marini Industrie, a textile company that has survived Chinese competition in Prato, Italy, on November 25th 2019. Carmela D'Ambrosio  has been working at Marini Industrie for 20 years. Marini Industrie is one of the few companies in Prato that weren’t hit by Chinese competition, by elevating their quality.<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian fashion brands. They affixed a valuable label to their creations: “Made In Italy”.
    CIPG_20191125_NYT_Italy-Cris_M3_0657.jpg
  • PRATO, ITALY - 25 NOVEMBER 2019: Carmela D'Ambrosio (56) is seen here checking the quality of a fabric at Marini Industrie, a textile company that has survived Chinese competition in Prato, Italy, on November 25th 2019. Carmela D'Ambrosio  has been working at Marini Industrie for 20 years. Marini Industrie is one of the few companies in Prato that weren’t hit by Chinese competition, by elevating their quality.<br />
<br />
Italy has proved especially vulnerable to China’s emergence as a manufacturing juggernaut, given that many of its artisanal trades -- textiles, leather, shoe-making -- have long been dominated by small, family-run businesses that lacked the scale to compete on price with factories in a nation of 1.4 billion people. <br />
In recent years, four Italian regions that were as late as the 1980s electing Communists and then reliably supported center-left candidates -- Tuscany, Umbria, Marche and Emilia-Romagna  -- have swung dramatically to the extreme right. Many working class people say that delineation has it backwards: The left abandoned them, not the other way around. <br />
<br />
Between 2001 and 2011, Prato’s 6,000 textile companies shrunk to 3,000, and those employed by the plants plunged from 40,000 to 19,000, according to Confindustria, the leading Italian industrial trade association. As Prato’s factories went dark, people began arriving from China - mostly from the coastal city of Wenzhou, famed for its industriousness - to exploit an opportunity.<br />
They set up sewing machines across the concrete floors and imported fabric from factories in China. They sewed clothes, cannily imitating the styles of Italian fashion brands. They affixed a valuable label to their creations: “Made In Italy”.
    CIPG_20191125_NYT_Italy-Cris_M3_0617.jpg
  • AMALFI, ITALY - 29 APRIL 2013: (L-R) Luigi Aceto (78), nicknamed Gigino, walks down the stairs with his son Salvatore in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1580.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Marco Aceto, Luigi Aceto's son, prepares bottles of imoncello liquor in the family production site, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1280.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  A familiy portrait of Luigi Aceto's family in 1938 is here in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1264.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1257.jpg
  • AMALFI, ITALY - 29 APRIL 2013: A basket of lemons is here in the back seat of the car of Luigi Aceto (78), nicknamed Gigino, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1244.jpg
  • AMALFI, ITALY - 29 APRIL 2013: Two lemons are here in the car of  Luigi Aceto (78), nicknamed Gigino, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1228.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, carries baskets of freshly picked lemons in his field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1172.jpg
  • AMALFI, ITALY - 29 APRIL 2013: Baskets used to carry lemons are piled up in Luigi Aceto's (78) lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1102.jpg
  • AMALFI, ITALY - 29 APRIL 2013: Lemons are ready to be picked in the lemon field of Luigi Aceto (78), nicknamed Gigino, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1075.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field overlooking the Valle dei Mulini (Valley of Mills) in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1061.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  A basket carrying lemons lays on a platform connected to a funicular to ease the transportation of lemons, is here in Luigi Aceto's (78) lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1035.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  A view of the Valle dei Mulini (Valley of Mills) from Luigi Aceto's (78) lemon field, in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0980.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0961.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0883.jpg
  • AMALFI, ITALY - 29 APRIL 2013: A basket of lemons picked by Luigi Aceto (78), nicknamed Gigino, here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0863.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0795.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0774.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0756.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0747.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Luigi Aceto (78), nicknamed Gigino, is here in his lemon field in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_0664.jpg
  • AMALFI, ITALY - 29 APRIL 2013:  Bottles of limoncello liquor are prepared by Marco Aceto, Luigi Aceto's son, in the family production in Amalfi, Italy, on March 29th 2013...Mr. Aceto was born and raised in these lemon groves, where his family has been working for centuries, first as tenant farmers, then as landowners. In 1992, Luigi Aceto co-founded with his children the The Amalfi Citrus-Fruit Processing Co-operative, which initiated a campaign to increase awareness of their particular "Amalfi Sfusato" lemon, the quality and characteristics of which are unique in the world...Today, family businesses with fewer than 15 employees make up 90 percent of Italy's economy. The Acetos make a niche product ? world-famous lemons, prized for their low acidity and delicate flavor ? and like many small Italian businesses, they are reluctant to grow, preferring quality over quantity, tradition over expansion. Mr. Aceto wants the lemon groves and the business to stay in the family.
    CIPG_20130429_NYT_Amalfi__MG_1276.jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Fior di latte with raw milk of Genoese Codfish from Vico Equense with anchovy from the Cantablico area, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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 />
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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
  • NAPLES, ITALY - 19 OCTOBER 2020: Salvatore Cautero's  prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world, is seen here above the price list at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
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Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
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The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Mussillo of raw cod filleted with tomatoes, capers and olives with extra virgin olive oil, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
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Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
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