My name is Roberto Savio and I was born in Genoa, the Italian port where Christopher Columbus came from. I am from a family of chefs and gourmets and the scent of the Genoese pesto sauce, one of the most famous pasta dressing in the world, fills in my childhood from my very first days. And photography as well. While still a young boy, I decide to go around with my Kodak Instamatic, the first camera I ever had, to tell the stories of the world I can see, starting from sunny Genoa to foggy Turin, where I have to move to follow my fathers publishing business.
I start working in advertising and corporate communication in 1983, I am the founder of my own agency and a creative director for several years. I become a reference point on the Italian market for graphic, video and multimedia production. And photography is always there, my true passion and part of my daily work.
My love and experience in the food sector grows with the passing of time. In 2009, I decide to start up fcc. food & cooking consulting, a consulting firm specialized
in designing, developing and implementing innovative concepts in the food
and restaurant business.
The following step, in 2010, is the creation of LINEAGOLOSA.tv, a video and photo production company through which I can work in the kitchens of the most famous Italian and international restaurants, to shoot the amazing dishes of first-class names such as Massimo Bottura, Davide Scabin, Andrea Berton and other Michelin starred chefs. My pictures are used for the communication campaigns of a large number of starred restaurants and hotels and are published on international top level food literature, like Cook_inc. by Vendenberg Edizioni.
My pictures try to tell the restaurants positioning and the Chefs perspective on the food they serve. They are the result of a deep knowledge of the production process, of raw materials, of food transformation techniques as well as of dish composition and food design.
My ambition is to use photography to tell the story of the farmers, of the products, of the environment, of the kitchens where meals are prepared and the places where people can enjoy them, with awareness and respect. I think that my passionate care for the entire cycle is clear in my final shot, where the image of the ultimate dish aims at being so vivid and inviting that you can really taste food before eating it.
Roberto SavioMy name is Roberto Bianconi and I am an Italian photographer since when I was a child.
I have been a pilot for Alitalia (the Italian national line) for about 20 years. But now I have gone back to my natural perspective, and photography is not only my personal aspiration and my profession, but also the way I use to communicate.
I started using a Yashica when I was 8 years old. It was unconditional love since the very beginning, a kind of a magic to the eyes of a boy: I could capture time and fix it for ever, catch flashes of life every time I was inspired, I could draw the stream of existence only using the light.
I was brought up in Africa and, maybe for that, my first motivation is for social photography and for telling the stories that are never told. I believe in philanthropy. I believe that, after all, human beings have the energy, the power, the capability of changing things that apparently cant be changed. That is why I am developing projects where photography can be used for fundraising initiatives aimed at supporting social and humanitarian campaigns.
I am interested in people. I like telling stories of the world, of each single world that each of us represents. I want my pictures to become open doors on peoples life, the life of the men, the women and the kids that I occasionally meet, and of those that I am looking for. Their everyday gestures, their everyday work.
Among all possible focus, right now, I am concentrating on the role of nutrition and water on the existence of world populations. I am trying to narrate agricultural and breeding traditions from around the world; Im exploring the relationship between people and food, whether it is served in restaurants, consumed at home or eaten on the street.
I am interested in understanding, and making the global market understand, how food habits can reflect the social and political evolution of a Country.
And my Italian heritage is definitely an enabling tool for that.
cover Davide Scabin, Mari e monti (anaglyph)
page 7, 8 Gonzalo Luzarraga, Raw material towards Caille dans le marais
page 9, 10 Andrea Paternoster, Portrait, Mieli Thun, Trento (Italy) Ape Linda Farm, Beehive, Reggio Emilia (Italy)
page 11, 12 Gonzalo Luzarraga, Raw material towards Beetroot Beehive
page 13, 14 Davide Scabin, backstage during the stereoscopic video shooting Twingo Pasta Project for Renault Davide Scabin, Spaghetti Pizza Margherita
page 15, 16 Gonzalo Luzarraga, Faberg egg Mario Ferrara, Fassona battuta al coltello; Tortelli di carbone vegetale alla carbonara
page 17, 18 Le Grand Fooding Milano 2011 Gianluca Esposito, event backstage at Eataly Bologna (Italy)
page 19, 20 Gonzalo Luzarraga, Sea Urchin; Magic Guz; backstage at Stern Restaurant, Ekaterinburg (Russia)
page 21, 22 Irina Steccanella, Zuppa Inglese maison
page 23, 24 Ana Ro, Orzotto nero, ostrica e mortadella
page 25, 26 Mario Ferrara, Finger Food for Lovers Massimo Bottura, Millefoglie di foglie (anaglyph)
page 27, 28 Osteria La Gricia, making of Spaghetti alla Carbonara, Torino (Italy)
page 29, 30 Cantina Bentivoglio, Sfoglina in action, Bologna (Italy)
page 31, 32 Lorenzo Lunghi, Like a Caprese; Zuppetta di Tramaglio; Fish&Love
page 33, 34 Il Bucaniere, San Vincenzo (Italy) Stern Restaurant, Ekaterinburg (Russia)
page 35, 36, 37, 38 Gianluca Esposito, En nageant entre les maquereaux; Rve dun bb gourmand; Tomates en Cour Carre Selected at the Festival International de la Photographie Culinaire - Paris 2013
page 39, 40 The Dining Room National Gallery, Taste of Britain, London (UK) Davide Scabin, Spaghettoni TWA at Identit Golose Milano 2012 Davide Scabin plays Monograno Felicetti, Identit Golose Milano 2012
page 41, 42 Creativit in cucina, event backstage for Vandenberg Edizioni - Angelo Po, Carpi 2011
page 43, 44 Andrea Berton, Rigatoni con cozze, vongole e fasolari Heston Blumenthal, Meat Fruit c.13th-15th century Matteo Aloe, Dada Pizza Light (anaglyph)
page 45, 46 Toaldo Farm, milk and meat production, Reggio Emilia (Italy)
page 47, 48, 49, 50 Street food and markets, Jinjiang (China)
page 51, 52 Street food and markets, Bbuskas Market, Ekaterinburg (Russia)
page 53, 54 Street food and markets, Kolkata (India) Street food and markets, Port-au-Prince (Haiti)
page 55, 56 Street food and markets, Kolkata (India)
page 57, 58 Street food and markets, Port-au-Prince (Haiti) Street food and markets, Kolkata (India)
page 59, 60, 61, 62 Street food and markets, Kolkata (India)
page 63, 64 Street food and markets, Chiang Mai (Thailand)
page 66 Toaldo Farm, milk and meat production, Reggio Emilia (Italy)
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Photography and Food
2015 LINEAGOLOSA.tvby Roberto Bianconi and Roberto Savio
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