“Tasting food before eating it”

This concept is the essence of my food shooting: it is the key principle that leads to an idea of food design aimed at unleashing the chef’s vision and, before that, at representing the value of raw materials and the ultimate positioning of each single restaurant.

These images are in between art and functionality, between the aesthetic research of the mise en plat and food storytelling, where the relationship between content and container plays a role that is not less important than content itself.