Robert Harding
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In Mendatica the re-enactment of transhumance takes place when the flocks return from the mountain pastures to the farms at the end of the summer season; Imperia; Liguria, Italyhttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90525.jpg746-90525https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90525/mendatica-reenactment-transhumance-takes-place-flocks-return-mountain/
746-90525 - In Mendatica the re-enactment of transhumance takes place when the flocks return from the mountain pastures to the farms at the end of the summer season; Imperia; Liguria, Italy
The kiss of Judas by Giuseppe Rungaldier (1926) Brotherhood of Saints Augustine and Monica. Exit from the cathedral.The Good Friday Procession in Savona is a religious event, which dates back to 1200 AD in the Middle Ages. Savona; Liguria; Italy.https://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90547.jpg746-90547https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90547/kiss-judas-giuseppe-rungaldier-brotherhood-saints-augustine-monica/
746-90547 - The kiss of Judas by Giuseppe Rungaldier (1926) Brotherhood of Saints Augustine and Monica. Exit from the cathedral.The Good Friday Procession in Savona is a religious event, which dates back to 1200 AD in the Middle Ages. Savona; Liguria; Italy.
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90613.jpg746-90613https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90613/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90613 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Christ falls under the cross (17th century Neapolitan school) Confraternity of Saints Peter and CatherineThe Good Friday Procession in Savona is a religious event, which dates back to 1200 AD in the Middle Ages. Savona; Liguria; Italy.https://images.robertharding.com/zoom/RM/RH/HORIZONTAL/746-90546.jpg746-90546https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90546/christ-falls-under-cross-century-neapolitan-school-confraternity/
746-90546 - Christ falls under the cross (17th century Neapolitan school) Confraternity of Saints Peter and CatherineThe Good Friday Procession in Savona is a religious event, which dates back to 1200 AD in the Middle Ages. Savona; Liguria; Italy.
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90615.jpg746-90615https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90615/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90615 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Turle (potato and mint ravioli seasoned with milk cream, garlic or leek) and stuffed onions, typical dishes of the so-called white cuisine of the hinterland of western Liguria; Mendatica; Imperia; Liguria, Italyhttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90528.jpg746-90528https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90528/turle-potato-mint-ravioli-seasoned-milk-cream-garlic/
746-90528 - Turle (potato and mint ravioli seasoned with milk cream, garlic or leek) and stuffed onions, typical dishes of the so-called white cuisine of the hinterland of western Liguria; Mendatica; Imperia; Liguria, Italy
Christ falls under the cross (17th century Neapolitan school) Confraternity of Saints Peter and CatherineThe Good Friday Procession in Savona is a religious event, which dates back to 1200 AD in the Middle Ages. Savona; Liguria; Italy.https://images.robertharding.com/zoom/RM/RH/HORIZONTAL/746-90545.jpg746-90545https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90545/christ-falls-under-cross-century-neapolitan-school-confraternity/
746-90545 - Christ falls under the cross (17th century Neapolitan school) Confraternity of Saints Peter and CatherineThe Good Friday Procession in Savona is a religious event, which dates back to 1200 AD in the Middle Ages. Savona; Liguria; Italy.
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/VERTICAL/746-90614.jpg746-90614https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90614/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90614 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europehttps://images.robertharding.com/zoom/RM/RH/HORIZONTAL/746-90612.jpg746-90612https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/746-90612/panigaccio-type-round-unleavened-bread-baked-special-terracotta/
746-90612 - Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe
Diver looking at and illuminating Yellow cluster anemones (Parazoanthus axinellae) on rock overhang, Mediterranean Sea, Portofino Marine Reserve, Portofino, Liguria, Italy, Europehttps://images.robertharding.com/zoom/RF/RH_RF/VERTICAL/832-393793.jpg832-393793https://www.robertharding.com/licenses-explained/https://www.robertharding.com/preview/832-393793/diver-illuminating-yellow-cluster-anemones-parazoanthus-axinellae-rock/
832-393793 - Diver looking at and illuminating Yellow cluster anemones (Parazoanthus axinellae) on rock overhang, Mediterranean Sea, Portofino Marine Reserve, Portofino, Liguria, Italy, Europe