It’s a world of pretty pictures and yet what looks good on the plate doesn’t necessarily look good on a picture: what does it take to produce captivating food photography? How is it possible to translate and convey in a picture those delicious moments that follow a bite of a tasty morsel? How to translate (with food styling) our dedicated time spent in the kitchen to prepare those tasty bites into dazzling images? … On Food, Photography & Styling
I’m always enthusiastic about new things, especially when they are food related. So when I got the invitation from The Swedish Embassy in Rome and my friend Chef Görgen Tidén I’ve been counting the days to open a window on the Swedish cuisine and to try their food.
Anchovies, forage fish for top predators, when salt-cured, are an exceptional flavour-boosting element. When used fresh have a very firm flesh and a delicate, naturally oily flavour. They belong to the broad category of “pesce azzurro”, (oily fish) rich in healthy omega fatty acids.
Fresh anchovies are a great ingredient for a wholesome and healthy meal. … Seafood Friday :: Alici Marinate
:: Work and life stories, while sitting around a table with friends ::
Meet Chef Giorgia Grillo, my “Gambero Rosso Schools” classmate.
Owner of “Nero Vaniglia”, a lovely Cafè-Pastry-Shop in Garbatella, a charming roman area a little off-the-beaten-track, yet… … The Life Of a Chef :: Giorgia Grillo – Rome, Italy
Is advertising the life of trade? Ninety-nine times out of ten it is. Mimmo Arena, co-owner and executive chef of “Il club del pesce azzurro” (The Oily Fish Club) in San Vito Chietino, thinks it is not. … The Life of a Chef :: Deliciously Abruzzo The Pesce Azzurro Club