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  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, serves a customer during the sherry tasting. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_020.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. (L-R) Matusalem, Don PX, and El Maestro Sierra. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_016.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_015.jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, tastes a glass of sherry. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_003.jpg
  • 2 December, 2008. New York, NY. Basil Reyes, 37, tastes a glass of Sherry at the Tinto Fino spanish wine shop. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_001.jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives from the Manhattan Heliport to Chinatown, for some shopping. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_21...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives to the Manhattan Heliport at Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_18...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives to the Manhattan Heliport at Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_18...jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_7076.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_7050.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_6990.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_18.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_15.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_14.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_12.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_09.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_08.jpg
  • 2 December, 2008. New York, NY. Bottles are on display in front of a mirror at the Tinto Fino spanish wine shop in the East Village. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_022.jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, tastes a glass of sherry. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_021.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_019.jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, serves a customer during the sherry tasting. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_018.jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, serves a customer during the sherry tasting. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_017.jpg
  • 2 December, 2008. New York, NY. A woman hold her glass of sherry wine during the tasting at the Tinto Fino spanish wine shop in the East Village. Behind her hand is a bottle of Alvear's Fino, a sherry wine. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_014.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. (L-R) Pedro Romero Amontillado, De Djqje Amontillado, and Lustau Peninsula Palo Cortado. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_013.jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, is here with other member of the staff during the sherry tasting. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_011.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_010.jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, tastes a glass of sherry. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_008.jpg
  • 2 December, 2008. New York, NY. Customers taste sherry wine at the Tinto Fino spanish wine bar in the East Village. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_007.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. (L-R) Matusalem, Don PX, and El Maestro Sierra. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_006.jpg
  • 2 December, 2008. New York, NY. Customers taste sherry wine at the Tinto Fino spanish wine bar in the East Village. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_005.jpg
  • 2 December, 2008. New York, NY. Carlos Wesley, 33, a doctor who lives in the East Village, tastes a glass of sherry at the Tinto Fino spanish wine shop. He usually comes to the shop to buy cheap white wines. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_004.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_002.jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here on the roof of the New York Athletic Club, where he stays during his visit to New York. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_22...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here on the roof of the New York Athletic Club, where he stays during his visit to New York. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_22...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in Chinatown for some shopping. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_21...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in Chinatown for some shopping. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_21...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here at the Manhattan Heliport on Pier 6, after he went for a helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_20...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here on a helicopter that takes him for a of tour Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_20...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here at the Manhattan Heliport on Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_19...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives to the Manhattan Heliport at Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_19...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives to the Manhattan Heliport at Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_19...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives to the Manhattan Heliport at Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_19...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives to the Manhattan Heliport at Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_18...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in the car that drives to the Manhattan Heliport at Pier 6, where he will go for an helicopter tour of Manhattan. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_18...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here at the Balthazar Restaurant in SOHO. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_17...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here at the Balthazar Restaurant in SOHO. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_17...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here at the Balthazar Restaurant in SOHO. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_17...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here at the Balthazar Restaurant in SOHO. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_17...jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here at the Balthazar Restaurant in SOHO. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_17...jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_7043.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_7036.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_6978.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_6973.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_6956.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_6926.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_17.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_16.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_13.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_11.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_10.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_06.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_05.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_04.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_03.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_02.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_01.jpg
  • 2 December, 2008. New York, NY. Stephanie Mannat, assistant manager at the Tinto Fino wine shop, tastes a glass of sherry. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_012.jpg
  • 2 December, 2008. New York, NY. Bottles of Sherry are here on display at the entrance of the Tinto Fino spanish wine shop. The Tinto Fino spanish wine shop organizes a sherry tasting. Sherry is a fortified wine made from white grapes that are grown near the town of Jerez, Spain. In Spanish, it is called Vino de Jerez.<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
    Sherry_009.jpg
  • 31 October, 2008. New York, NY. Spanish matador David Fandila, 27, is here in Chinatown for some shopping. David Fandila, better known in Spain and in the bullfighting world as "El Fandi", came to New York for the premiere of  “The Matador,” a documentary about him (released by City Lights). Him and his brother Juan Alvaro (his manager), 31, convinced by their friend Carlos Gil, will partecipate at the New York City Marathon on Sunday, November 2nd. El Fandi began as a matador in 2000 and is now one of the most skilled matadors in the world. <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
    GCipriano_20081031_NYT-MATADOR_MG_21...jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_7120.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090703_TINTO-FINO_MG_6964.jpg
  • 3 July, 2009. New York, NY. Sherry wine (Jerez) from Spain is here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    sherry2_07.jpg
  • 16 July, 2009. New York, NY. Owners Kerin and Mani are here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090716_TINTO-FINOIMG_0389.jpg
  • 16 July, 2009. New York, NY. Owners Kerin and Mani are here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20090716_TINTO-FINOIMG_0378.jpg
  • 4 February, 2010. New York, NY. Owners Kerin and Mani are here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100204_TINTO-FINO_MG_9570.jpg
  • 4 February, 2010. New York, NY. Owners Kerin and Mani are here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100204_TINTO-FINO_MG_9178.jpg
  • 4 February, 2010. New York, NY. Owners Kerin and Mani are here at the Tinto Fino Wine Shop in the East Village<br />
©2009 Gianni Cipriano<br />
cell. +1 646 465 2168 (USA)<br />
cell. +39 328 567 7923<br />
gianni@giannicipriano.com<br />
www.giannicipriano.com
    CIPG_20100204_TINTO-FINO_MG_9124.jpg
  • LUCCA, ITALY - 25 OCTOBER 2018: (Clockwise, frop top left) Antique pendant and earrings made with hand painted silk and gold fittings that came with a card saying "Grandmother's wedding, 1834" (USA, 1834), Antique earrings in gold with carved hands and flies in mother of pearl, little turquoises and small carved coral hearts (Hands symbolize friendship, the flies symbolize humility and the hearts stand for love) (England, circa 1850/1860), Pendeloque earrings in gold with "lazo" (bow) and table cut emeralds (Barcelona, Spain, circa 1780), Antique earrings in gold and silver with table cut emeralds (Spain, circa 1800), Antique earrings in silver and gold with foiled topaz and diamonds (Spain, circa 1840), Antique earrings in silver gilt with foiled green stones (Spain, circa 1840), Antique "Torpido" earrings in gold with engravings (England, circa 1830), Antique earrings in gold with engravings (England, circa 1830), Pendeloque earrings in gold with pearls and diamonds (most likely Spain, circa 1820), from Annette Klein's private collection, are shown here in her home in Lucca, Italy, on October 25th 2018.<br />
<br />
Annette Klein, who grew up near Cologne in Germany, graduated with a PhD in the History of Theatre. She is an Art Historian, a collector and researcher of antique earrings. Her current research focuses on antique earrings from the 17th and 18th centuries and their geographical, historical, social and cultural context.
    CIPG_20181025_NYT_Klein_M3_2021.jpg
  • SALEMI, ITALY - 9 DECEMBER 2014: Omar, a 23 years old asylum seeker from Gambia who works as a cook, poses for a portrait at the CAS (Special Accommodation Center) in Salemi, Italy, on December 9th 2014.<br />
<br />
Omar is a Dublin case who deported from Spain to Senegal in 2009. Omar studied cooking in Gambia when he left to Venezuela to continue his studies. He then traveled to Spain, where he was caught and deported to Senegal. After Senegal, he went to Burkina Faso, Mali and Libya. He stayed in Libya 2 years and then embarked on a smugglers' vessel with other migrants to cross the Mediterrean Sea. Their boat was rescued and escorted to the port of Trapani, Sicily.<br />
<br />
The CAS (Special Accommodation Center) in Salemi, Sicily, hosts a total of 77 migrants from Nigeria, Mali, Togo Senegal, Gambia, Bangladesh, Camerou, Egypt, Ivory Coast, Burkina Faso and Pakistan.
    CIPG_20141209_LEMONDE_Immigration__M...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: A bottle of Villa Romana olive oil, produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta), is seen here in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<br />
<br />
Villa Romana won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016<br />
<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.Villa won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or v
    CIPG_20181128_SAVEUR-LakeGarda_M3_09...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: A bottle of Villa Romana olive oil, produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta), is seen here in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<br />
<br />
Villa Romana won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016<br />
<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.Villa won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or v
    CIPG_20181128_SAVEUR-LakeGarda_M3_09...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio drives his Piaggio Van loaded with harvesting tools down to the  Villa Romana olive grove, in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.<br />
<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably
    SMAS_20181128_SAVEUR-LakeGarda_DSCF7...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio drives his Piaggio Van loaded with harvesting tools in the  Villa Romana olive grove, in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<br />
<br />
The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016. <br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive v
    CIPG_20181128_SAVEUR-LakeGarda_M3_99...jpg
  • CAPRI, ITALY - 10 MAY 2021: An aerial view of Capri's trademark Faraglione rock formations is seen here in Capri, Italy, on May 10th 2021.<br />
<br />
Feeling the heat from Greece and Spain, which had prioritized vaccination campaigns on their islands to lure tourists away from Italy,  Vincenzo De Luca - the president of the Campania region, which includes Capri -  diverged from the government’s vaccination strategy of prioritizing categories of more vulnerable Italians. Instead, he treated Capri and other holiday islands as special cases. He fast forwarded vaccinations on Capri by flooding the island with doses and inoculating first seniors, then the middle-aged, then 20-somethings and even some teenagers while the rest of the region was still struggling to inoculate all its 70- and 60-year-olds.
    CIPG_20210510_NYT_Capri-Covid_M2P-00...jpg
  • CAPRI, ITALY - 10 MAY 2021: A ferry technician is seen here at work as the ferry depart from Capri, Italy, on May 10th 2021.<br />
<br />
Feeling the heat from Greece and Spain, which had prioritized vaccination campaigns on their islands to lure tourists away from Italy,  Vincenzo De Luca - the president of the Campania region, which includes Capri -  diverged from the government’s vaccination strategy of prioritizing categories of more vulnerable Italians. Instead, he treated Capri and other holiday islands as special cases. He fast forwarded vaccinations on Capri by flooding the island with doses and inoculating first seniors, then the middle-aged, then 20-somethings and even some teenagers while the rest of the region was still struggling to inoculate all its 70- and 60-year-olds.
    CIPG_20210510_NYT_Capri-Covid_A73-18...jpg
  • CAPRI, ITALY - 10 MAY 2021: Ferry ticket offices are seen here at the harbor in Capri, Italy, on May 10th 2021.<br />
<br />
Feeling the heat from Greece and Spain, which had prioritized vaccination campaigns on their islands to lure tourists away from Italy,  Vincenzo De Luca - the president of the Campania region, which includes Capri -  diverged from the government’s vaccination strategy of prioritizing categories of more vulnerable Italians. Instead, he treated Capri and other holiday islands as special cases. He fast forwarded vaccinations on Capri by flooding the island with doses and inoculating first seniors, then the middle-aged, then 20-somethings and even some teenagers while the rest of the region was still struggling to inoculate all its 70- and 60-year-olds.
    CIPG_20210510_NYT_Capri-Covid_A73-18...jpg
  • CAPRI, ITALY - 10 MAY 2021: Giuseppe Maggipinto, 53, and the president of the island’s oldest cooperative of motorboat owners, navigates through the island's trademark Faraglione rock formations, in Capri, Italy, on May 10th 2021. He lamented the “hysterical polemics about us getting vaccinated,” arguing that without a hospital, “if there was a cluster here, we had nothing to save our lives.”<br />
<br />
Feeling the heat from Greece and Spain, which had prioritized vaccination campaigns on their islands to lure tourists away from Italy,  Vincenzo De Luca - the president of the Campania region, which includes Capri -  diverged from the government’s vaccination strategy of prioritizing categories of more vulnerable Italians. Instead, he treated Capri and other holiday islands as special cases. He fast forwarded vaccinations on Capri by flooding the island with doses and inoculating first seniors, then the middle-aged, then 20-somethings and even some teenagers while the rest of the region was still struggling to inoculate all its 70- and 60-year-olds.
    CIPG_20210510_NYT_Capri-Covid_A73-15...jpg
  • CAPRI, ITALY - 10 MAY 2021: in Capri, Italy, on May 10th 2021.<br />
<br />
Feeling the heat from Greece and Spain, which had prioritized vaccination campaigns on their islands to lure tourists away from Italy,  Vincenzo De Luca - the president of the Campania region, which includes Capri -  diverged from the government’s vaccination strategy of prioritizing categories of more vulnerable Italians. Instead, he treated Capri and other holiday islands as special cases. He fast forwarded vaccinations on Capri by flooding the island with doses and inoculating first seniors, then the middle-aged, then 20-somethings and even some teenagers while the rest of the region was still struggling to inoculate all its 70- and 60-year-olds.
    CIPG_20210510_NYT_Capri-Covid_A73-14...jpg
  • CAPRI, ITALY - 10 MAY 2021: in Capri, Italy, on May 10th 2021.<br />
<br />
Feeling the heat from Greece and Spain, which had prioritized vaccination campaigns on their islands to lure tourists away from Italy,  Vincenzo De Luca - the president of the Campania region, which includes Capri -  diverged from the government’s vaccination strategy of prioritizing categories of more vulnerable Italians. Instead, he treated Capri and other holiday islands as special cases. He fast forwarded vaccinations on Capri by flooding the island with doses and inoculating first seniors, then the middle-aged, then 20-somethings and even some teenagers while the rest of the region was still struggling to inoculate all its 70- and 60-year-olds.
    CIPG_20210510_NYT_Capri-Covid_A73-13...jpg
  • CAPRI, ITALY - 10 MAY 2021: Housekeeing manager Cristiana Ranaldi (51, foreground) and gardener Ciro Vicedomini (46, background) are seen here at work at the TIberio Palace hotel in Capri before the reopening of the hotel in Capri, Italy, on May 10th 2021. They were both recently vaccinated.<br />
<br />
Feeling the heat from Greece and Spain, which had prioritized vaccination campaigns on their islands to lure tourists away from Italy,  Vincenzo De Luca - the president of the Campania region, which includes Capri -  diverged from the government’s vaccination strategy of prioritizing categories of more vulnerable Italians. Instead, he treated Capri and other holiday islands as special cases. He fast forwarded vaccinations on Capri by flooding the island with doses and inoculating first seniors, then the middle-aged, then 20-somethings and even some teenagers while the rest of the region was still struggling to inoculate all its 70- and 60-year-olds.
    CIPG_20210510_NYT_Capri-Covid_A73-07...jpg
  • NAPLES, ITALY - 14 APRIL 2021: Giordano Francesco (16, right), who risks dropping out of school, poses for a portrait in Scampia, a district in the outskirts of Naples, Italy, on April 14th 2021. Giordano said he often fell asleep, grew bored and frustrated with the online classes he followed on his phone. He got into arguments with teachers because he often logged off to help his grandfather, who has Alzheimer’s disease, eat or use the bathroom. His mother, who left school at ten and lost her job as a theater cleaner during the pandemic, asked him to finish the school year. He said he would, and then drop out.<br />
<br />
Even before the coronavirus pandemic, Italy had among the highest dropout rates in the European Union. But over the last year it has kept its schools at least in part closed about three times longer than France, and more than Spain or Germany and just about all other member states, severing a lifeline for some of the most challenged children and fueling fears of an education crisis.<br />
<br />
Experts argued that by at least partially closing its schools for 35 weeks, Italy, already lagging behind the rest of Europe in key educational indicators and hoping for a strong post-pandemic recovery, had threatened its long term prospects. The country with Europe’s oldest population has risked leaving behind its youth, which is its greatest and rarest resource.<br />
<br />
While it is too early for reliable statistics, teachers, principals, advocates and social workers say they have seen a sharp increase in the number of students falling out of the system. Even those who stayed in are clearly falling behind.<br />
<br />
The problem is especially acute around the southern city of Naples. Schools here have remained closed longer than the rest of the country, in part because the president of the wider Campania region, Vincenzo De Luca, insisted they were a potential source of infection. At one point, he mocked the notion that children in his region were “crying to go to school.” Between Se
    CIPG_20210414_NYT_Italy-Dropouts_A73...jpg
  • NAPLES, ITALY - 14 APRIL 2021: Giordano Francesco (16), who risks dropping out of school, poses for a portrait in Scampia, a district in the outskirts of Naples, Italy, on April 14th 2021. Giordano said he often fell asleep, grew bored and frustrated with the online classes he followed on his phone. He got into arguments with teachers because he often logged off to help his grandfather, who has Alzheimer’s disease, eat or use the bathroom. His mother, who left school at ten and lost her job as a theater cleaner during the pandemic, asked him to finish the school year. He said he would, and then drop out.<br />
<br />
Even before the coronavirus pandemic, Italy had among the highest dropout rates in the European Union. But over the last year it has kept its schools at least in part closed about three times longer than France, and more than Spain or Germany and just about all other member states, severing a lifeline for some of the most challenged children and fueling fears of an education crisis.<br />
<br />
Experts argued that by at least partially closing its schools for 35 weeks, Italy, already lagging behind the rest of Europe in key educational indicators and hoping for a strong post-pandemic recovery, had threatened its long term prospects. The country with Europe’s oldest population has risked leaving behind its youth, which is its greatest and rarest resource.<br />
<br />
While it is too early for reliable statistics, teachers, principals, advocates and social workers say they have seen a sharp increase in the number of students falling out of the system. Even those who stayed in are clearly falling behind.<br />
<br />
The problem is especially acute around the southern city of Naples. Schools here have remained closed longer than the rest of the country, in part because the president of the wider Campania region, Vincenzo De Luca, insisted they were a potential source of infection. At one point, he mocked the notion that children in his region were “crying to go to school.” Between September
    CIPG_20210414_NYT_Italy-Dropouts_A73...jpg
  • NAPLES, ITALY - 14 APRIL 2021: A view of Scampia from the Melissa Bassi high school in Scampia, a district in the outskirts of Naples, Italy, on April 14th 2021. Teachers at the Melissa Bassi high school had made significant progress in getting local children into school through art projects, workshops and personal tutoring. The challenge is enormous as there is no phone reception in some of the neighborhood’s most neglected housing projects, children are often crammed with multiple family members into a few rooms, and are easily discouraged, teachers said.<br />
<br />
Even before the coronavirus pandemic, Italy had among the highest dropout rates in the European Union. But over the last year it has kept its schools at least in part closed about three times longer than France, and more than Spain or Germany and just about all other member states, severing a lifeline for some of the most challenged children and fueling fears of an education crisis.<br />
<br />
Experts argued that by at least partially closing its schools for 35 weeks, Italy, already lagging behind the rest of Europe in key educational indicators and hoping for a strong post-pandemic recovery, had threatened its long term prospects. The country with Europe’s oldest population has risked leaving behind its youth, which is its greatest and rarest resource.<br />
<br />
While it is too early for reliable statistics, teachers, principals, advocates and social workers say they have seen a sharp increase in the number of students falling out of the system. Even those who stayed in are clearly falling behind.<br />
<br />
The problem is especially acute around the southern city of Naples. Schools here have remained closed longer than the rest of the country, in part because the president of the wider Campania region, Vincenzo De Luca, insisted they were a potential source of infection. At one point, he mocked the notion that children in his region were “crying to go to school.” Between September and January, high school students in Naples onl
    CIPG_20210414_NYT_Italy-Dropouts_A73...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018: A woman sists on a bench at sunset on the lakefront in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018.<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    SMAS_20181128_SAVEUR-LakeGarda_DSCF7...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018: A view of Lake Garda and Monte Baldo, a mountain range in the Italian Alps, in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    CIPG_20181129_SAVEUR-LakeGarda_M3_19...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  The Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), is seen here  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    CIPG_20181129_SAVEUR-LakeGarda_M3_19...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018:  The Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), is seen here  in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018. <br />
<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    CIPG_20181129_SAVEUR-LakeGarda_M3_19...jpg
  • TOSCOLANO MADERNO, ITALY - 29 NOVEMBER 2018: A view of Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 29th 2018.<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    CIPG_20181129_SAVEUR-LakeGarda_M3_12...jpg
  • TOSCOLANO MADERNO, ITALY - 28 NOVEMBER 2018:  Sergio Cozzaglio, founder of La Zadruga, harvests the Villa Romana olive variety, grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here), in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 28th 2018. <br />
<br />
The hydraulic wand has vibrating fingers that send the fruit tumbling from the branches into mats on the ground. The Villa Romana olive variety is grown amidst the first century AD ruins of the residence of the Nonni Arrii (an upper-class Roman family who lived here).<br />
Villa Romana became  an olive oil produced by La Zadruga (founded by Sergio and his wife Ilaria Galetta). It won the highest possible accolade—three green leaves, denoting absolute excellence—in the prestigious Gambero Rosso guidebook to the best olive oils in Italy. The Villa Romana is pressed from a cultivar, or variety, of olive that was unknown to modern science until 2016<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every yea
    CIPG_20181128_SAVEUR-LakeGarda_M3_93...jpg
  • TOSCOLANO MADERNO, ITALY - 27 NOVEMBER 2018: Ilaria Galetta, co-owner of La Zadruga with her husband Sergio Cozzaglio, poses for a portrait by a Negrel olive tree, in their land in Toscolano Maderno, a northern village on the western shore of Lake Garda, Italy, on November 27th 2018.<br />
<br />
Lake Garda, Italy’s largest lake, is an odd micro-biome of Mediterranean olive-oil culture in the midst of frost-prone, butter-oriented Lombardy. Though its northern extreme is at the same latitude as Fargo, North Dakota, Garda’s shores are girded by lemon and palm trees, as well as olive orchards, which climb the hillsides that surround the lake to heights of 1,500 feet. Lake Garda, overlooked by the Dolomites, snowcapped in early winter, is the northernmost point in the world where olives can be reliably cultivated. Lake Garda, where there is a record of uninterrupted cultivation since the thirteenth century, has a reputation for producing delicate, mild-flavored oils that has pleased more conservative northern European palates since the Renaissance.<br />
In contrast to Spain, France, and Greece, where a few star cultivars dominate production, Italy, with its multiplicity of soils and microclimates, has always been the Amazonian rainforest of olive biodiversity. Every year, the fruit from 179 million trees—three for every man, woman, and child in the nation—is gathered by 825,000 separate cultivators, to be pressed in 4,900 mills. At last count, there were 530 distinct olive varieties in Italy.
    CIPG_20181128_SAVEUR-LakeGarda_M3_08...jpg
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