Green Tomatoes

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Brasadella

We arrived at the cake with our "culinary" trip through Reggio Emilia.

In the shot it's depicted a typical cake that can be found in similar shape and recipe all around Emilia (here in Bologna region it's called "Brazadela").


(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Stewed Rabbit "alla Reggiana"

This meat recipe is the most typical second course of Reggio Emilia.

The meat is cut in pieces, wet with wine and flavored with juniper, sage and rosemary, cooked until very, very tender (about a hour considering the kind of meat) and served with roasted potatoes or polenta.


(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Pasta Rasa

Pasta Rasa (pasta résa in dialect) is the other typical first dish of Reggio Emilia.

It's made with a dough of flour, eggs, breadcrumbs and Parmesan cheese, pretty similar to the one of Passatelli Romagnoli, then roughly grated, cooked in meat stock and sprinkled with abundant, guess what?, Parmesan cheese.


(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Tortelli verdi

Tortelli verdi (green tortelli) are the most typical first dish of the Reggio Emilia cuisine.

The filling, called "pesto", varies from zone to zone and also from each family. Basically it is made with cooked spinach and Swiss chard, together with spices, cheese or ricotta.
They are served rubbed with some butter while they're hot and sprinkled with grated Parmesan cheese. No other sauces are allowed by tradition, you're warned ;)


(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Gnocco Fritto and Spalla Cotta

Gnocco fritto and spalla cotta are two classic products of Reggio Emilia..

Gnocco, this kind of fried bread of Lombard origin, has spread throughout the Emilia Romagna region and it is known under various names, here in Bologna is called Crescentina. In Reggio you can find in virtually in every bar, next to the most common sandwiches while here it is only served in restaurants and trattorias.

Spalla cotta is instead a salami made with the pig shoulder, typical of the area of ​​Reggio and Parma (more precisely its "home" is the town of San Secondo Parmense, in the Bassa) and it is practically impossible to find elsewhere. And it's a real shame because, in my opinion, is really delightful. Besides, it appears than Giuseppe Verdi had the same very taste as me: it seems that he appreciated it quite a lot.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Erbazzone Reggiano

Here's the first recipe from Reggio Emilia that I propose.


Erbazzone ("scarpazzoun" in dialect) is a pie filled with chard and spinach, previously sauteed with lard, onion, garlic and parsley, to which breadcrumbs and Parmesan cheese are added. It is wrapped in an unleavened dough made ​​with lard, sprinkled with lardons and pricked with a fork.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Reggio nell'Emilia

This week and the the next one will be dedicated to a city in Emilia Romagna: Reggio.

Placed between two "taste giants" like Parma and Modena, Reggio isn't very considered but instead its cousine has some traditional recipes and products that are strangely more similar to the culinary tradition of Romagna than the ones of its famous neighboring cities.

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Vintage Kitchen

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Vintage Kitchen

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Vintage Kitchen

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Vintage Kitchen

(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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Vintage Kitchen

After shooting the image for the March desktop calendar I really liked the output, so I continued with a series dedicated to my passion about vintage kitchen tools.


(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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March 2012 Desktop Calendar

March is here already and Spring seems to come out from hide after a lot, really a lot, of snow. I'm still fond of white settings though, forgive me!


For this picture I used my Sinar view camera "equipped" with an old German pre-war lens. Why did I use the view camera? To be able to have an extremely selective focus on the milk bottle while blurring both the top and bottom of the image. I know that now exist various Photoshop plugins that allow to fake this effect, but trust me, at least for the trained eye, you can see the difference with the results of the movements of a real view camera.
In this case tilting the front standard upwards by 5 degrees was enough to achieve the effect, so you can recreate it with a tilt-shift lens for 35mm cameras. It is also useful when you shoot people and, for example, want to keep just the eyes in focus and blur the rest away.



Food~0~grafia monthly desktop calendar is a wallpaper for your PC screen with a food photo and the calendar of the current month.
To set the image as your desktop click on the link at the end of this post with the image dimensions that suit your PC screen and, after the image will load, right-click on it with your mouse (or press ctrl while clicking for some Mac users) and select "Set as Desktop Background..." (or something similar depending on the web browser you're using).


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(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)

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