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  • The empty seats of the 21 ministers appointed by the new Prime Minister of Italy Enrico Letta are here before the swearing ceremony of their new government, supported by the so-called "Grand Coalition" between the right wing People of the Freedom (PdL) of Silvio Berlusconi, the centre-left Democratic Party, and the centric Civic Choice of former Prime Minister Mario Monti, who all have opposed each other during the campaign leading up to the February 2013 general elections, here at the Quirinale, the presidential palace, in Rome, Italy, on April 28th 2013.<br />
<br />
After a two-month long post-election deadlock the 87-years old President of the Republic Giorgio Napolitano, who was re-elected a week earlier on April 20th for a second term after 7 years in office, invited the vice-secretary of the Democratic Party Enrico Letta on April 24th to form a new government.
    CIPG_20130428_ITAPOLITICS_Government...jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40, Creator and founder of the CLO wine bar) tests the interactive wine database projected on the bar of the shop. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO014.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO013.jpg
  • 9 July, 2008. New York, NY. Keith Goldston (38, Master Sommelier, Director of development and education) serves champagne at the CLO wine bar for a tasting preview. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO012.jpg
  • 9 July, 2008. New York, NY. Bottles of wine and champagne are displayed at the CLO wine bar. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO011.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine  at the CLO wine bar. (L-R) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Brian Smith (34, Manager), Scott Brenner (41, General Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO010.jpg
  • 9 July, 2008. New York, NY. Staff tastes wine at the CLO wine bar. (R-L) - Andrew Bradbury (40, creator and founder of CLO wine bar), Keith Goldston (38, Master Sommelier, Director of development and education), Darius Allyn (37, Master Sommelier, Director of wine portfolio), Scott Brenner (41, General Manager), Brian Smith (34, Manager).  CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO009.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, holds a glass of red wine at his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO008.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO007.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO005.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is in his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO004.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, is at athe bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO003.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, sits at the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO006.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, in front of the bar of his shop at the Time Warner Center. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO002.jpg
  • 9 July, 2008. New York, NY. Andrew Bradbury (40), creator and founder of the CLO wine bar, tastes a glass of red wine in front of his shop at the Time Warner Center, where bottles, carafes and wine glasses are displayed. CLO is a wine bar that will open next week at the 4th floor lobby of the Time Warner Center. The large variety of wines can be viewed on the interactive wine database projected on the bar.<br />
<br />
©2008 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CLO001.jpg
  • 29 January, 2009. New York, NY. A waitress notes down orders from customers at the Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_23...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_22...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_21...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_20...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_19...jpg
  • 29 January, 2009. New York, NY. A dish of Robiola cheese, endive and pumpkin marmalade is here at the Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_54...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise prepares a smoked beef tartar and smoked paprika flatbread snack. He is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_54...jpg
  • 29 January, 2009. New York, NY. A menu for the the "Damon Thrifty Thursday" is here in the kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_54...jpg
  • 29 January, 2009. New York, NY. A menu for the the "Damon Thrifty Thursday" is here in the kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_54...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_23...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_22...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_22...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_21...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_21...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_21...jpg
  • 29 January, 2009. New York, NY. A waiter takes away a dish of escargots and benton's bacon from the Craft Restaurant open kitchen. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_20...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_20...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_20...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_19...jpg
  • 29 January, 2009. New York, NY. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_19...jpg
  • 29 January, 2009. New York, NY. A "Damon: Thrifty Thursday" menu is here on a table at Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_19...jpg
  • 29 January, 2009. New York, NY. Customers have dinner in the open kitchen of Craft Restaurant. Chef Damon Wise is "on stage" for customers in the open kitchen of Craft's dining room, a New York restaurant. "Damon's Thrifty Thursday" is a more democratic version of the special seatings several restaurant offer with their celebrity chefs.<br />
©2009 Gianni Cipriano for The New York Times<br />
cell. +1 646 465 2168 (USA)<br />
cell. +1 328 567 7923 (Italy)<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090129_NYT_FRUGAL-craft_MG_18...jpg
  • Kairouan, Tunisia - 18 December, 2011: Said Ferjani, 57, senior member of the political and communication bureau of the Nahda (Renaissance) party, prays at dawn at the  Great Mosque of Sidi-Uqba in Kairouan, Tunisia on 18 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times, senior member of the political and communication bureau of the Nahda (Renaissance) party, prays at dawn at the  Great Mosque of Sidi-Uqba in Kairouan, Tunisia on 18 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20111218_NYT_Ferjani__MG_1098.jpg
  • Kairouan, Tunisia - 18 December, 2011: Said Ferjani, 57, senior member of the political and communication bureau of the Nahda (Renaissance) party, prays at dawn at the  Great Mosque of Sidi-Uqba in Kairouan, Tunisia on 18 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times, senior member of the political and communication bureau of the Nahda (Renaissance) party, prays at dawn at the  Great Mosque of Sidi-Uqba in Kairouan, Tunisia on 18 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20111218_NYT_Ferjani__MG_1098.jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019:  Fried meatballs are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Boiled broccolis are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: A blackboard saying "Danger!! The meatballs of this place can provoke a sindrome of nostalgia and addiction" is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: The world's hairiest car, a vintage Fiat 500, is seen here in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • Kairouan, Tunisia - 18 December, 2011: Said Ferjani, 57, senior member of the political and communication bureau of the Nahda (Renaissance) party, in Sousse, Tunisia on 18 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20111218_NYT_Ferjani__MG_1518.jpg
  • Tunis, Tunisia - 18 December, 2011: Said Ferjani, 57, senior member of the political and communication bureau of the Nahda (Renaissance) party, walks in the Negra mosque (under renovation) where he started his activism when he was 16 years old, in Kairouan, Tunisia on 18 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20111218_NYT_Ferjani__MG_1214.jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi, Vittorio's helper, is  seen here cutting parsley in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: The interior of the world's hairiest car, a Fiat 500 owned by hairstylist Maria Lucia Mugno  in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: The world's hairiest car, a vintage Fiat 500, is seen here in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait by her car in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • MILANO, ITALY - 1 MARCH 2016: Customers have dinner at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • Kairouan, Tunisia - 18 December, 2011: A Nahda party banner for the Tunisian Constituent Assemby is placed aboce the Medina wall in Kairouan, Tunisia on 18 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani, 57, senior member of the political and communication bureau of the Nahda (Renaissance) party, started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20111218_NYT_Ferjani__MG_1146.jpg
  • Tunis, Tunisia - 17 December, 2011: Said Ferjani, 57, senior member of the political and communication bureau of the Nahda (Renaissance) party, is photographed at the Nahda headquarters in Tunis, Tunisia on 17 December, 2011. In the 24 October 2011 Tunisian Constituent Assembly election, the first elections since the Tunisian Revolution, the party won 40% of the vote, and 89 of the 217 assembly seats, far more than any other party. Said Ferjani started his activism in the Negra mosque of his hometown Kairouan when he was 16 years old, debating on politics, philosophy, economy and world events. In 1989 former dictator Zine El Abidine Ben Ali turned against Nahda (or Ennahda) and jailed 25,000 activists. Said Ferjani was jailed and tortured. He then flew Tunisia and moved to the UK. He came back to Tunisia after 22 years, after former dictator Ben Ali flew the country.<br />
<br />
Gianni Cipriano for The New York Times
    CIPG_20111217_NYT_Ferjani__MG_0964.jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Spaghetti  with clams are seen here at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares spaghetti with clams at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) prepares spaghetti with clams at the Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is seen here cooking in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Pasta with beans is seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (left, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (right, Vittorio's helper) is seen here talking to a customer at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019:  Baccalà is seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Vittorio Correale (74) is  seen here working in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Stocksfish with olives are seen here at Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • NAPLES, ITALY - 30 SEPTEMBER 2019: Antonio Ziccardi (center) and Vittorio Correale (74, left) are seen here in the kitchen of Cucina da Vittorio, a trattoria in the working-class district of Fuorigrotta, Naples, on September 30th 2019.<br />
<br />
Vittorio Correale is a child of the culinary arts: his parents owned a restaurant near Piazza del Plebiscito. In 1965, at the age of 20, Vittorio decided to open his own small place in Fuorigrotta, which underwent intense expansion in the 20th century, particularly after the Second World War. Today, 74-year-old Vittorio still runs the whole kitchen alone, like a great conductor. “Only” 30 years ago, Antonio Ziccardi, who goes by the nickname Tonino, arrived and became Vittorio’s helper, taking over the dining room duties.<br />
 Even though 54 years have passed, the restaurant is the same as when it was founded: 10 tables, around forty seats, almost all of which are occupied come midday.
    CIPG_20190930_CULBACK_CucinaVittorio...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, is seen here in her Fiat 500 in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, is seen here in her Fiat 500 in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, drives her Fiat 500 in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait by her car in front of the Certosa in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: The interior of the world's hairiest car, a Fiat 500 owned by hairstylist Maria Lucia Mugno  in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: The world's hairiest car, a vintage Fiat 500, is seen here in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait by her car in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait by her car in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait by her car in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait holding her Guinness World Record certificates by her car in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait holding her Guinness World Record certificates by her car in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait holding her Guinness World Record certificates by her car in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: The interior of the world's hairiest car, a Fiat 500 owned by hairstylist Maria Lucia Mugno  in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: A Guinness World Record patch is sewed here o the car door of the world's hairiest car, a Fiat 500 owned by hairstylist Maria Lucia Mugno  in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: The world's hairiest car, a vintage Fiat 500, is seen here in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait in her garage in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait in her garage in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: Hairstylist Maria Lucia Mugno (47), owner of the world's hairiest car, poses for a portrait in her garage in Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: A view of  Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PADULA, ITALY - 22 OCTOBER 2017: A view of  Padula, Italy, on October 22nd 2017.<br />
<br />
Hairstylist Maria Lucia Mugno spent over 150 hours covering her car in human hair. Paying tribute to her profession, Maria said she first decided to do such a crazy thing after her friend made a bet with her and said it was impossible. Just a short time after, her Fiat 500 was totally covered in human hair and she won herself the Guinness World Record for the world’s hairiest car. There’s literally hair everywhere - on the exterior, the seats, the dashboard and even the steering wheel. Maria drives her car around regularly and often brushes it down. The car is now roughly priced at $100,000.
    CIPG_20171022_BARCROFT_HairyCar_M3_8...jpg
  • PALERMO, ITALY - 22 MARCH 2017: The rocky seats of a mikveh - or Jewish ritual bath - that was found below the courtyard of Palazzo Marchesi are seen here in the Giudecca, the ancient Jewish quarter of Palermo, Italy, on March 22nd 2017. Later in the 16th century, Palazzo Marchesi housed the offices of the Inquisition.<br />
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<br />
In 1492, Sicily’s Jews were banished from the island, the victims of a Spanish edict that forced thousands to leave and others to convert to Roman Catholicism. On Jan. 12, exactly 524 years to the day that the edict gave as a deadline for Sicily’s Jews to depart, Palermo’s archbishop, Corrado Lorefice, granted the emerging community the use of a deconsacrated oratory, to be transformed into Palermo’s first stable synagogue in five centuries.  The synagogue will be located in what once was known as the Giudecca, Palermo’s ancient Jewish quarter
    CIPG_20170322_NYT_JewishPalermo__M3_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter, serves dinner to customers of the "InGalera" restaurant in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter, steps outside of the kitche to serve dinner to customers of the "InGalera" restaurant in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: 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: Mirko Savoldelli, an Italian inmate and cook, cuts zucchinis in the kitchen of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Amuse-bouches (cheese mousse  with mustard, curry crunchies and dill) are served as welcome snack together with a glass of prosecco to all the customers of the "InGalera" restaurant upon their arrival, here in the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter from Marocco, steps out of the kitchen with a chart of fresh bread for the customers of the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: An inmate of the Bollate prison working as a waiter pours wine to a customer of the "InGalera" restaurant in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah, an inmate and waiter from Marocco, takes a short break outside the "InGalera" restaurantat before starting his shift, at the Bollate prison in Milan, Italy, on March 1st 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Said Manah (left), an inmate and waiter from Marocco, ties his shoe laces in the changing room of the "InGalera" restaurantat the Bollate prison in Milan, Italy, on March 1st 2016. On the right are two regular students of the local hotel and catering school that walk the restaurant guests from the entrance gate of the prison to restaurant.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
<br />
The Bollate prison is already known for being a good example of penitentiary administration. The inmates are free to move around from one area to the other inside the prison (their cells open at 7:30am and close at 9pm) to go study, exercise in a gym, or work (in a call center, as scenographers, tailors, gardeners, cooks, typographers, among others)  in one of the 11 co-operatives inside the prison or in one of the private partnering businesses outside the prison. The turnover of the co-operatives that work inside the prison was €2mln in 2012.
    CIPG_20160301_INYT_PrisonRestaurant_...jpg
  • MILANO, ITALY - 1 MARCH 2016: Silvia Polleri (65), founder of the co-operative ABC La Sapienza and of the "InGalera" restaurant, poses for a portrait in the "InGalera" restaurant at the Bollate prison in Milan, Italy, on March 1s 2016.<br />
<br />
"InGalera" (which translates in English as "InJail") is the first restaurant located inside a prison and offering high-quality cooking to the public and a future to the inmates. It was inaugurated last October inside the Bollate prison in Milan. It is open five days a week for lunch and dinner, and seats 55 people. There are 9 people involved in the project, including cooks and waiters, all regularly employed and all inmates of the prison, apart from the chef and the maître d’hôtel, recruited from outside to guarantee the high quality of the food served. The restaurant is a project of the co-operative ABC La Sapienza - that operates inside the prison and provides more than 1,000 meals three times a day with the help of inmates they've hired - and of PwC, a multinational operating in the field of corporate consultancy. The goal of this project is to follow prisoners in rehabilitation process of social inclusion.<br />
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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
  • 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 />
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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
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