Aviano Air Base

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On the run

Staff Sgt. Joseph Carter has been selected to represent USAFE in the twelfth annual United States Air Force Marathon and half marathon taking place Sept. 20 at Wright-Patterson Air Force Base in Dayton, Ohio. This will mark Sergeant Carter's 10th career marathon since the fall of 2006. Sergeant Carter is assigned to the 31st Communications Squadron. (U.S. Air Force photo)

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On the run

Senior Airman Guadalupe Vasquez was recently selected to represent USAFE in the twelfth annual United States Air Force Marathon and half marathon taking place Sept. 20 at Wright-Patterson Air Force Base in Dayton, Ohio. Airman Vasquez is assigned to the 31st Communications Squadron. (U.S. Air Force photo/Airman 1st Class Tabitha Mans)

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More cheese, please

Latteria workers mix olives into containers of caciotta cheese. Workers will also add other ingredients such as hot peppers, walnuts, garlic, fennel seeds and more. More than 450 types of cheeses are produced in Italy and depending on the region, it can be made from cow, sheep, goat or water buffalos? milk. (U.S. Air Force photo/Senior Airman Justin Weaver)

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More cheese, please

Wheels of Montasio cheese soak in a salt bath before being placed in a warehouse to ripen. The Marsure latteria began producing cheese in 1922. Latterias were started to help improve the quality of products, reduce waste, and help educate farmers on hygienic treatments and preservation of milk and cheese products. (U.S. Air Force photo/Senior Airman Justin Weaver)

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More cheese, please

Wheels of Montasio Cheese age in a cold warehouse in the Marsure Latteria. During this process, latteria workers closely monitor moisture, temperature and oxygen, all of which influence the cheeses specific texture, flavor and aroma. (U.S. Air Force photo/Senior Airman Justin Weaver)

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More cheese, please

Luciano Buzzi slices blocks of curd to be placed in cheese molds.The latteria in Marsure typically goes through more than 4,000 liters of fresh milk daily. (U.S. Air Force photo/Senior Airman Justin Weaver)

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More cheese, please

Eugenio Dal Molin, a latteria worker, pours caciotta cheese into containers designed to drain the whey from the curds. The latteria makes more than 1,800 pounds of cheese a day. (U.S. Air Force photo/Senior Airman Justin Weaver)

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Celebrating Independence Day

Aviano Chiefs celebrate their 11-10 win over the Eagles during a softball tournament July 4 at Aviano. The Chiefs hold the prized globe trophy until next year's tournament. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Celebrating Independence Day

Eagles Victor Moncrieffe runs back to first base to avoid a double play during the Eagles versus Chiefs softball tournament on Aviano Air Base. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Celebrating Independence Day

The Aviano Air Base Honor Guard and Drill Team perform before the Eagles vs Chiefs softball tournament July 4. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Celebrating Independence Day

Fireworks fill up the night sky on Aviano Air Base, Italy during the 4th of July celebration. (U.S. Air Force photo/Tech. Sgt. Patrick Hyde)

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Celebrating Independence Day

Fireworks fill up the night sky on Aviano Air Base, Italy during the 4th of July celebration. (U.S. Air Force photo/Tech. Sgt. Patrick Hyde)

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Extreme Summer

R.J. Olanda bowls at the Ten Pin bowling alley in Area 1. Earn 50 Extreme Summer points for each game you bowl, up to three games. (U.S. Air Force photo/Senior Airman Taylor Marr)

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School at a gondola factory

Children from Aviano Elementary School's two multi-age classes (comprising children from 2nd through 5th grades) learn how a gondola is made in an old gondola factory in Venice. (U.S. Air Force photo/Jim Sajo)

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Bowl in the dark

AVIANO AIR BASE, Italy--Douglas Cox reaches for his bowling ball during cosmic bowling at the Ten Pin Inn bowling center May 17. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Bowl in the dark

AVIANO AIR BASE, Italy -- Maurizio Nuzzo hands Justin Mahr food he ordered at the Ten Pin Inn bowling center grill May 17. The grill is open until 10 p.m. during cosmic bowling (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Bowl in the dark

AVIANO AIR BASE, Italy -- A bowling ball crashes into a set of pins May 17 at the Ten Pin Inn. The bowling center has a digital scoring system so that you can spend more time bowling and less time keeping up with the score. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Bowl in the dark

AVIANO AIR BASE, Italy --Tabitha Mans watches in anticipation as her bowling ball rolls towards the pins May 17. Loud music, a disco ball and black lights make up cosmic bowling at the Ten Pin Inn bowling center. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Bowl in the dark

AVIANO AIR BASE, Italy -- Douglas Cox shows perfect form as he spins the bowling ball down the lane May 17. Reservations for cosmic bowling can be made by calling 632-7487. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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Bowl in the dark

AVIANO AIR BASE, Italy -- Bowling mechanic Massimo Frits hands bowling shoes to Tabitha Mans May 17 at the Ten Pin Inn bowling center during cosmic bowling. Cosmic bowling is open 9 p.m. to 12 a.m. every Friday and Saturday. (U.S. Air Force photo/Airman 1st Class Ashley Wood)

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