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  • 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, 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
  • 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. 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) 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. 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, 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, 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, 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, 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, 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
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant writes down her judgements on the 25 Cotes-du-Rhone wines she tastes at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel018.jpg
  • 23 July, 2008. New York, NY. New York Times chief wine critic Eric Asimov tastes one of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel017.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel007.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel021.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel020.jpg
  • 23 July, 2008. New York, NY. New York Times food writer Florence Fabricant tastes one of the 25 Cotes-du-Rhone wines and writes down her judgements at a wine panel that takes place at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel019.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel016.jpg
  • 23 July, 2008. New York, NY. Wine director Belinda Chang of The Modern restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel012.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel010.jpg
  • 23 July, 2008. New York, NY. Some of the  25 bottles of the Cote-du-Rhone wine tasting at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel009.jpg
  • 23 July, 2008. New York, NY. Wine director Chris Goodhart of the Balthazar restaurant tastes of the 25 Cotes-du-Rhone at a wine panel that takes place at the New York Times building.  The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel008.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel004.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel003.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel001.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel015.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel014.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel013.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel011.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel005.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel002.jpg
  • 23 July, 2008. New York, NY. A wine panel tastes 25 bottles of Cote-du-Rhone at the New York Times building. The wine panel is composed of New York Times chief wine critic Eric Asimov, New York Times food writer Florence Fabricant, wine director Chris Goodhart of the Balthazar restaurant, and wine director Belinda Chang of The Modern restaurant. <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
    WINEpanel006.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. 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. 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
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5489.jpg
  • 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. 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. 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. 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
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Camarda of the wine house Feudi di San Guaganano, where the wine "Le Camarde" is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5520.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Camarda of the wine house Feudi di San Guaganano, where the wine "Le Camarde" is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5502.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5478.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, walks in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5472.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5446.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5444.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of Leonardo di Prato of the wine house Feudi di San Guaganano, where the Negramaro wine is produced, in Guagnano near Lecce, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5440.jpg
  • 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. 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. (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. 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
  • 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
  • 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. 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
  • 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. 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
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    SMAS_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Salvatore Cautero's  prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world, is seen here above the price list at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Mussillo of raw cod filleted with tomatoes, capers and olives with extra virgin olive oil, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Mussillo of raw cod filleted with tomatoes, capers and olives with extra virgin olive oil, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Goat milk cheese from Castel di Sassa, aged with walnut leaves, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Goat milk cheese from Castel di Sassa, aged with walnut leaves, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020: Fior di latte with raw milk of Genoese Codfish from Vico Equense with anchovy from the Cantablico area, here at the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Salvatore Cautero (49), owner and founder of Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie, is seen here at the counter in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • NAPLES, ITALY - 19 OCTOBER 2020:  Interior view of the Enogastronomia Champagneria Caseari Cautero, a wine shop and charchuterie in Naples, Italy, on October 19th 2020.<br />
<br />
Salvatore Cautero (49), the fourth in the generation of a family that has always worked in the world of quality gastronomy. His Even today, Father Luigi sells baccalà cod and stockfish right next to Salvatore's wine shop. Salvatore started his business in 1997: the idea was to look for and select niche products, small, high-quality producers. The last evolutionary stage occurred in 2015 when his passion for champagne turns into a real profession. That is why he was awarded the prestigious "Chevalier" award of the Ordre des Coteaux de Champagne, a brotherhood that promotes the unique taste of Champagne wines all over the world.<br />
<br />
The Enogastronomia Champagneria Caseari Cauter is a place to get to know, understand, taste, and listen to Salvatore explaining the history, the culture of the product and the storytelling of champagne.
    CIPG_20201019_CULBACK_CaseariCautero...jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Wine barrels are seen here in the wine house Feudi di San Guaganano, which offers its wines for the sommelier classes in the penitentiary of Lecce, in Guagnano, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5555.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Wine barrels are seen here in the wine house Feudi di San Guaganano, which offers its wines for the sommelier classes in the penitentiary of Lecce, in Guagnano, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5553.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, checks the vineyard of San Gaetano Thiene, a district of Guagnano near Lecce where the Negramaro wine is produced, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5404.jpg
  • GORGONA, ITALY - 27 JUNE 2014: Tools used for the wine tanks hang here on a wall of the cellar of the penitentiary in Gorgona, Italy, on June 27th 2014.<br />
<br />
Gorgona is the smallest island of the Tuscan archipelago, located 18 miles west of Livorno, which became an experimental agricultural penal colony in 1869.<br />
<br />
The “Frescobaldi per Gorgona” project  provides inmates the opportunity to learn winemaking techniques and job skills under the supervision of the company’s agronomists and winemakers, led by Vice President Lamberto Frescobaldi himself. Fifty inmates contributed to the production of Gorgona, a white wine made from Vermentino and Ansonica grapes planted on the island of Gorgona in the Tyrrhenian Sea, close to the Tuscan coast. The Frescobaldi family purchased a hectare of old vineyards and will expand with more vineyards in the upcoming months. Total production is only 2,700 bottles, but 1,000 of the bottles will reach the US market through Frescobaldi importer Folio Fine Wine Partners, in the Fall.<br />
<br />
Born in August 2012, the Gorgona initiative was financed by the Department of Penitentiary Administration and accomplished through the collaboration of the Gorgona Penitentiary's Directorate and Marchesi de’ Frescobaldi.
    CIPG_20140627_NYT_Frescobaldi__M3_49...jpg
  • GORGONA, ITALY - 27 JUNE 2014: Reservoirs of the Gorgona white wine are here in a cellar of the penitentiary in Gorgona, Italy, on June 27th 2014.<br />
<br />
Gorgona is the smallest island of the Tuscan archipelago, located 18 miles west of Livorno, which became an experimental agricultural penal colony in 1869.<br />
<br />
The “Frescobaldi per Gorgona” project  provides inmates the opportunity to learn winemaking techniques and job skills under the supervision of the company’s agronomists and winemakers, led by Vice President Lamberto Frescobaldi himself. Fifty inmates contributed to the production of Gorgona, a white wine made from Vermentino and Ansonica grapes planted on the island of Gorgona in the Tyrrhenian Sea, close to the Tuscan coast. The Frescobaldi family purchased a hectare of old vineyards and will expand with more vineyards in the upcoming months. Total production is only 2,700 bottles, but 1,000 of the bottles will reach the US market through Frescobaldi importer Folio Fine Wine Partners, in the Fall.<br />
<br />
Born in August 2012, the Gorgona initiative was financed by the Department of Penitentiary Administration and accomplished through the collaboration of the Gorgona Penitentiary's Directorate and Marchesi de’ Frescobaldi.
    CIPG_20140627_NYT_Frescobaldi__M3_48...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • 3, November, 2008. New York, NY. Wine curator and co-owner Vincent Seufert, 44, is here in his restaurant "10 Downing Food & Wine", in the West Village.<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_20081103_NYT_OFF-Seufert_M...jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of San Gaetano Thiene, a district of Guagnano near Lecce where the Negramaro wine is produced, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5401.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Wine silos are seen here in the wine house Feudi di San Guaganano, which offers its wines for the sommelier classes in the penitentiary of Lecce, in Guagnano, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5547.jpg
  • GUAGNANO, ITALY - 10 NOVEMBER 2016: Gianvito Rizzo (53), inventor of the sommelier courses at Lecce prison and chief executive officer at the Feudi di Guagnano, the wine cellar that offered their wines for the classes, poses for a portrait in the vineyard of San Gaetano Thiene, a district of Guagnano near Lecce where the Negramaro wine is produced, Italy, on November 10th 2016.<br />
<br />
Here a group of ten high-security female inmates and aspiring sommeliers , some of which are married to mafia mobsters or have been convicted for criminal association (crimes carrying up to to decades of jail time), are taking a course of eight lessons to learn how to taste, choose and serve local wines.<br />
<br />
The classes are part of a wide-ranging educational program to teach inmates new professional skills, as well as help them develop a bond with the region they live in.<br />
<br />
Since the 1970s, Italian norms have been providing for reeducation and a personalized approach to detention. However, the lack of funds to rehabilitate inmates, alongside the chronic overcrowding of Italian prisons, have created a reality of thousands of incarcerated men and women with little to do all day long. Especially those with a serious criminal record, experts said, need dedicated therapy and professionals who can help them.
    CIPG_20161111_NYT-Sommelier_5M3_5419.jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: A glass of Sampagnino Bulli, sparkling rosé wine, is seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: A glass of Sampagnino Bulli, sparkling rosé wine, is seen here at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Customers have a glass of wine at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Customers have a glass of wine at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
  • NAPLES, ITALY - 23 OCTOBER 2020: Wine bottles are seen here on display at the Vineria Bandita, a wine bar in the Vomero district in Naples, Italy, on October 23rd 2020.<br />
<br />
Vineria Bandita, managed by Giuliano Granata together with his partner Federica Palumbo, is mainly - but not only - dedicated to the so called 'artisanal' wines, as well as to the enhancement of the work of small producers.
    CIPG_20201023_CULBACK_VineriaBandita...jpg
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