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Marco Introini

Marco Introini



Introini Marco, born in 1976. Software developer for training and profession, I have always been passionate about photography, a passion that began in the childhood with the purchase of the first fully manual SLR (film camera of course). Since then (albeit with ups and downs) photography has always been with me: it became a way to tell what I see and, I hope, a little of what I feel. I really love trying new ways, new techniques, new challenges. I try to learn from others and from my own mistakes for improving constantly in an effort to really succeed in giving voice to the emotions. It is not easy and the road is long, but it’s rewarding along the way. Contest: 2015 - finalist at Urban Scenes at Corel Corporation Contest 2014 - 3rd place of "One" Photo Contest of Lightreaper Studio, Seregno (Italy) 2013 - Winner of "Un giorno da Lumix" contest by Panasonic Italia (1st place ex aequo): - Winner of "I Viaggi che Amo" contest by American Express and Italo Treno 2012 - Two pictures were in nomination for winning the Oasis Photo Contest 2012 - Special nomination as ”Best Composition” at Vita di Vigna Contest 2012 (special winner) - Winner of ”Cover of the year” 2012 of the “Lumix Lifestyle Italia” by Panasonic Italia (1st place ex aequo)
  • Fujifilm X-T10
  • Fujinon 23mm f1.4
  • Fujinon 18mm f2
  • Fujinon 56mm f1.2
  • Fujinon 35mm f1.4
  • Fujinon 14mm f2.8
  • Fujinon 10-24 f4
  • Fujinon 55-200 f3.5-4.8
  • Adobe Photoshop CC
  • Phase One Capture One Pro 8
  • Adobe Photoshop Lightroom CC

Where Bitto Is Born

Published July 25th, 2014

Bitto cheese represents, without any doubt, one of the symbols of the dairy industry in Lombardy. This cheese of great tradition and perfect ripening is in fact deeply bound to its valleys. Its origins are rooted in Val Gerola and Val di Albaredo, two valleys in the province of Sondrio which were shaped by the stream that gives the name to the product. The cheese produced in these pasturelands, at an altitude between 1400 and 2000 m, maintains some special features. In order to exalt the quality of the cheese, the cattle breeders and dairymen make every effort to keep the traditional techniques alive. Moreover, they play an essential role in the conservation of the environment and of the alpine biodiversity.

First of all they arrange their pastures in rotation: during the three-month-pasture, the cattle are lead from the lowest to the highest halts through different stages. Along the way they find the traditional "Calecc" small and very old huts made of stone which can be moved from o ...

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