8578723024It ‘s been a year since this photograph, all those who will watch will see a chocolate pudding .
For me it’s different , I’ll see many other things …
… a  transition period of growth , a leap in the dark . .. this was the ‘ last photograph I took in the place that welcomed my first steps as a professional photographer, I have embraced during the crisis of despair for jobs that seemed bigger than me and kept me company on nights passed to the computer to do post-production, the place that I have also seen it grow … the house of my parents! Precisely in those days I was moving into a new studio , a small, but cozy. totally not ready for all the professionals who are featured here, because it often did not feel up to accommodate them. In here there is a year of daydreams , projects, tears, love, laughter, dreamy looks in the window, fight, new friends and a lot-a lot of photography . This never alone, but shared with my partner-in dreams and jump-in-the-dark: Eleanor Greppi , professional graphics and a great friend … sister. And now another year has passed and we are ready to jump again, to grow again … we will not go away, no. Only a short walk from here, because now via Trenno has adopted, accepted and protected and we can not do without it. Same address, but different study, bigger … maybe too much? Will we make it? And if we had exaggerated? … and just jump. These photographs are part of a book, the draft Roberta D’Ancona – journalist specializing in the field of gastronomy and oenology- ” Italian Cuisine 2.0 ”is a recipe that involves 22 food bloggers, questions about how Italian food has been transformed thanks to the web and how to succeed in reconciling tradition and innovation. These photographs are a wonderful memory because the food stylist who helped me in this project is … my mother ! Yes, and it is not the only time that we have worked side-by-side. INGREDIENTS


  • 8577618733400 g flour 00
  • 3 eggs
  • water to taste


Mix the flour with the eggs , add a pinch of salt and water if necessary. Mix and let stand 30 minutes.
  • 200 g of salmon
  • 150 of fresh cheese
  • 1/4 avocado coarsely chopped
  • 1/2 small onion
  • 1/2 white wine
  • salt


Sauté the onion in a pan with the ‘ oil . add the salmon crumbled and blended with wine .
let cool and add the cheese , the ‘ avocado and salt to taste.
Roll out the pastry, spread the filling, crafting the ravioli with a pastry wheel size.
  • 85788361183 zucchini, diced
  • 2 handfuls of pine nuts
  • a few leaves of mint
  • 6 zucchini flowers


toast the pine nuts in a little ‘oil and add the zucchini and cook 10 minutes then add the flowers and the chopped mint , and cook for a minute. Season with salt.
In boiling salted water cook the ravioli for about 5 minutes. drain and toss with the sauce of zucchini.


8551423298Some shots of the new cookbook “ Recipes of Clare . “

The satisfaction of having his hands this magazine is really immeasurable :)
I flipped through the cookbook and driven by a love incodizionato I hugged him before putting it back on the shelf … I’m the mpa zz en do?!
Here is a recipe … cake mandarins:

•  220 grams of flour 00
•  180 g sugar
•  125 ml yogurt.
•  60 ml oil
•  3 eggs
•  150 ml mandarin juice
•  zest of half a lemon
•  peel of a tangerine
•  50 grams of almonds
•  ½ package yeast

8551422998Wash and grate  the peel of citrus fruit and set aside. In a mixing bowl fitted with an electric whisk the eggs with the sugar until frothy and swollen, it must be “written”.
Stir in gently  with a spatula the yogurt and then the flour sifted with baking powder .
Then add the flour   to almonds , olive oil, the juice of mandarins and finish with the peels of citrus fruits. 
Pour into a cake tin   and bake in a rectangular oven to 170 degrees for about 45 minutes.



                                  “The recipes CHIARA”

8388240976-199x300It sometimes happens to strongly desire something and then to be able to get it. Here, for this project – and others that will be – it’s exactly what happened ! Luck ? Randomness Fate Magiaaaa ?? … Who knows ! I just know that since I met Chiara Pallotti  (foodstylist professional-foodstylist for passion) We both wanted to work together on a nice project … and has arrived!  Evvivaaaaa ! And ‘released finally on sale .. Him .. The long-awaited … A signed two-handed work – work that most would call a pure creative fun – a project that we are finally reunited in the studio, including oil splashes, gossip, laughter and lots of good-so many little things to eat prepared by her: Chiara Pallotti ! His recipe: “ Recipes of Clare ”, in fact, is a free creative expression ! The publisher gave us carte blanche and we did not hesitate for even a second :)))

8422562863We are already working on the next issue … only that it will advance pies (sweet and savory) … I get hungry just thinking about it :)))) Consuetudines on the set that I can not give up: – Passthe first time plenty of our meetings, in front of a nice coffee , chatting and planning … – Laughing like mad while we prepare the shots comparing ourselves on our personal lives! - tasteeverything that needs to be photographed, because … “ for good imaging performance is critical“;) – Encourage each other when we are tired … “taa yyyy anto He’s in too and eeee ee ! “ So, day after day, more and more grateful to … destiny? luck? To have found a dear friend ! Also because if we survived the holidays together … now that we are more established !!

8388240280I want to write a prescription linked to the first image: Pagnottelle ham,  because they are really good (even the turnovers …. but everything else …) INGREDIENTS

  • 300 g flour
  • 100 g cooked ham
  • 8 g of yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 100 g of mozzarella
  • 3 tablespoons olive oil
  • water to taste
  • peanut oil for frying

8387153965-199x300In a bowl put the flour , the ham into small cubes, the yeast crumbled, the salt , the sugar , the ‘oil and ‘ water far enough to get a soft dough: knead vigorously for 10 minutes on a floured surface then let it rise for 2 ½ hours in a warm, dry place. After the indicated time, divide the dough into about 12 portions and each, without reworking the dough, form a ball quickly and get to the center a few cubes of mozzarella . Let them rest half ‘ Now then fry in peanut oil hot.Drain and eat them hot!


8278064474-199x300Here it is finally in bookstores WOK my love , so much was the desire to see it printed that I bought right away!

A real Christmas gift that Guido Tommasi Editore  me.
Yeah because (I know that I already written …) but this is my dream come true! Among my favorite books now there is one signed with my pictures, I can only say: Thank you, graaazieeee, graaaaaazieeeeeeee! So many recipes, written by Barbara Torresan, to use the Wok correctly, but also imaginative!


8157392901July 2012, hot hot, scheduled departure at 9:00.
fatigued My car charging as if it were the face around the world . Small suitcases, bags but hugefull of dishes, clothes, lots of wood and the camera .
pitch to take Barbara Bonomelli (covered with bubbles itchy). He says: “ I’m coming anyway, I would like to accompany you . “ Another suitcase, another camera .
start with.
– The goal? The House of Fara Thomas on Lake Orta.
– The mission? A week to make the photographs of his new book: “ Unlike Cotto ”published by Gribaudo. weeks this has been one of the most insane I’ve ever spent. Upon arrival, we welcomeThomas … and her two dogs . Not I remember … I said to Barbara Thomas, who is terrified of dogs ? She looks locked into the machine and shaking his hand directly from the window. I do not remember …. I told Thomas that I have a phobia of wasps ? July, hill, outdoor food … I told you everything. Tommaso immediately understand not to get in front of two people … normal , but with gallantry which distinguishes him, accommodate us, showing us the house and also prepares lunch.


8157397803-199x300We were catapulted into the lives of Thomas and his family. We have teamed up with his cousins, friends, and also met her mom.
We have worked closely for a week, it tasted every dish he prepared for the book. one of my favorites: sausage cooked with solar BBQ, balls of chicken skin , cooked shrimp with the smoker , the chocolate in the bowl clean with your fingers … real sensory experiences!
Some snapshots I carry with me:
As children, in a circle, around the brazier at sunset, along with Stephen Leek  (fellow photographer and cousin of the landlord), we expected that Thomas would prepare dinner,
an evening at the pub, having photographed the pitcher from the game, talking hunting and so different from my childhood;
pig basement –  I’ll remember all very well – and all the vicissitudes related to it,
8157397569A week full of intensity, excitement, friendship true and deep, smiles, melancholy of life …
The book is a valuable tip on how you can cook using new tools and old, who do not belong to our everyday life. And for me, will remain bound to each instrument photographed a memory. I will keep this experience forever. Every now and then with Barbara we happen to think again and to both illuminates the face.


designerOn this blog the summer practically did not exist … step directly to ‘ Fall , collecting all that this season brings: rain , weather-changes-that-don’t-understand-you-nothing more- and an inevitable sense of melancholy … But what does my mood with the book teased by design ? (Composers Publisher) Got to do all right! Because while I was going with that melancholy (see-above :)) to start the My report of the evening: a live contest between 7 recipes in the book , created by 7 designers helped by 7 foodies at Triennale di Milano …. I immediately started with portraits of the protagonists that I was involved with all their enthusiasm and their joy! Energy that has erased the sadness and left room for creativity! The evening started in the best way :) Here are some shots of the evening presented by Sara Porro won by …. and the winners are … bottom of the post :))))))) for all the details HERE