tastes

basil, beans, Colombani, food, Italy, lombardy, maleo, shrimp, tomatoes

Franco's favorite summer dish.
Sole di Maleo

Cooked figs and raisins wrapped in vine leaves, Amalfi, Italy.

Cooked figs and raisins wrapped in vine leaves, Amalfi.
National Geographic Traveler

Oyster appetizer: crème fraîche, caviar–and gold leaf–at the bar of C Restaurant, Vancouver, Canada. 

C closed in 2014.

[National Geographic Traveler]

C Restaurant (closed), Vancouver.


National Geographic Traveler

Bruschetta with home grown cherry tomatoes, rucola, olive oil, salt, on sliced bread, Tuscany, Italy.

Bruschetta with friends, Tuscany.
⦰ Geo Saison

Tortellini, Angiol d'Or, Parma, Italy.

Tortellini @ Angiol d'Or, Parma.
Condé Nast Traveler

Salumeria, Via Pescherie Vecchie, Bologna, Italy.

Salumeria, Via Pescherie Vecchie, Bologna, Italy.
NY Times

Italian salamis, for L'Etichetta.

Salamis.
L'Etichetta

Mr Natale checking the maturation hams, Prosciuttificio Sam Daniele, Italy.

Mr Natale, head of quality control, Prosciuttificio San Daniele.
Condé Nast Traveler

Mr Giusti of Giusti Salumeria, Modena, italy.

Modena.

Capovilla grappas, Italy.

Capovilla grappas, Rosà Vicenza.
⦰ One More Defunct Magazine

Romano Levi, renowned grappa maker in Nieve, Piedmont, Italy, packages a bottle in newspaper for a client. Every label was hand made my Levi, as was every aspect of production.

Romano Levi, renowned grappa maker in Nieve, Piemonte.
Every label was hand made by Levi, as was every aspect of production.
⦰ Condé Nast Traveler

A fresh loaf of bread, or boule, coming out of the woodfired oven at Boulangerie Poilâne, Paris, France.

Poilâne Bakery, Paris.
Smithsonian Magazine cover

A balsamic vinegar barrel ages at Sole di Maleo of Franco Colombani, Lombardy, Italy.

Balsamic vinegar ages in the acetaia of Franco Colombani's Sole di Maleo.
L'Etichetta

Demijohn of Barolo wine by Conterno, Monforte d'Alba, Piedmont, Italy.

Demijohn of Conterno Barolo, Monforte d'Alba.
L'Etichetta

Giovanni Gaja, vintner, (father of Angelo), Barbaresco, Piedmont, Italy.

Giovanni Gaja, legendary vintner (father of oenological tastemaker Angelo), Barbaresco.
⦰ L'Etichetta

Fruit basket on a picnic table, Tuscany, Italy. for Geo Saison]

Tuscany.


Geo Saison

A Barolo salute in Piedmont, italy.

[Opening spread on Italian wines in Geo Japan]

Barolo.


GEO Japan

A vendor waits at her fresh citrus juice bar, Naples, Italy.

Citrus bar, Napoli.
Condé Nast Traveler

Staff lunch, Trattoria da Maria, Genoa

Staff lunch, Trattoria da Maria, Genoa.
NYT Sophisticated Traveler

Margaret Tayer, serving mezzos at her restaurant in Old Jaffa.

Retzif HaAliya HaShniya St 8, Tel Aviv-Yafo, Israel

[CNP Traveler]

Margaret Tayer, Tel Aviv-Yafo.
Condé Nast Traveler

Salami sott'olio, Penne, Italy.

Salami sott'olio, Penne, Abruzzo.
⦰ Brioni

Notes

Hospitality takes many forms - sharing one's salsiccia sotto olio is quintessential.

~

I have photographed foods as the chefs intended.

Never "styled" nor fixed or tricked, just fresh as served and seen.

⸮If a dish or place needs a stylist, prop or culinary artifice, then perhaps it was not made by a chef ?