Project
TASTE OF THE LAND
A visual interpretation of local culinary traditions
Walt Whitman
The photographic project “The Taste of the Territory: a visual interpretation of local culinary traditions” was born from the desire to combine photography and Italian culinary tradition.
Our goal is to revisit recipes using traditional local ingredients in a gourmet key, bringing to light their culinary culture and deep connection with the territory.
We set our pictures in the typical territory of a specific area of Italy, allowing us to capture the soul of the place and its intrinsic beauty.
We began our journey in the heart of Varese, an area rich in gastronomic delights and lush nature.
Each dish is inspired by the main traditional ingredients and interpreted with a modern twist.
Through photography, we want to convey the essence of each dish and bring you in the authentic atmosphere of the place.
But we don’t stop there. Once we have completed our trip to Varese, we would like to expand the project to other regions of Italy: we will explore the various culinary traditions that make our country unique and capture their beauty through photography.
With our attention to detail and artistic creativity, we want to stimulate your palate and imagination.
Follow us in our project “The Taste of the Territory: a visual interpretation of local culinary traditions” and be fascinated by the fusion of the art of cooking, the beauty of the land and the magic of photography.
We hope our images will inspire you to explore, taste and appreciate the culinary riches of our country.
Enjoy your journey!
LUCIOPERCA IN BED OF DILL WITH ASPARAGUS, WILD FLOWERS AND CARROT CAVIAR
The Lucioperca in a bed of dill with asparagus, wild flowers and carrot caviar is an aesthetically appealing and flavor-packed dish.
Lucioperca, with its delicate flavor, goes well with the fresh aroma of dill and the crispness of asparagus.
For wildflowers, edible flowers such as borage flower, violet, marigold or other varieties can be used to add color and a touch of elegance to the dish.
Carrot caviar is a dressing created from finely grated carrots that are marinated in a solution of vinegar, sugar and salt. It is then used to decorate the dish, adding a hint of bright color and a sweet, slightly acidic flavor.
It is a dish that highlights culinary creativity and offers a complete taste experience.
TARAGNA PIE WITH CHEESE NEST AND TOMATO CAVIAR
The recipe for taragna cheese pie with cheese nest and tomato caviar is a dish that combines the richness and of taragna polenta pie with the taste and decorative beauty of cheese nest and tomato caviar.
Taragna cheese, a variety of cheese made by mixing fresh cow’s milk cheese and goat’s milk cheese with buckwheat flour, is used to prepare the taragna tortino.
The cheese nest is a decorative element that is made by melting a stringy cheese, such as mozzarella or provolone.
Tomato caviar, on the other hand, is made by processing ripe tomatoes and then placed around the top of the cheese nest, adding a touch of freshness and sweet acidity.
This recipe is an intriguing option for an appetizer or first course that will delight lovers of cheese and intense flavors.
STRANGOLAPRETI OF NETTLE IN PARMESAN WAFER
The recipe for nettle Strangolapreti in Parmesan waffle is a traditional dish of Italian cuisine.
For Strangolapreti, a dough of stale bread nettles, eggs, grated cheese, garlic and spices must be prepared.
The dough is worked and shaped into small gnocchi, in the shape of a cylinder or small balls, and then cooked in boiling water.
Meanwhile, to create the Parmesan waffle, grated Parmesan cheese is taken and spread in small portions on a nonstick pan.
The waffles, in addition to adding a crunchy element to the dish, soften slightly on contact with the hot pasta, creating a delicious contrast of textures.
The final result is a dish rich in flavors and textures: the nettle Strangolapreti offer an earthy, aromatic flavor, while the Parmesan wafer adds a touch of salty, crunchy flavor.
AFFLE BREAD WITH WILD HERBS AND EGG YOLK
The recipe for waffle bread with herbs and egg yolk is a delicious appetizer or side dish that combines the crunchiness of toasted bread with soft egg yolk and the aroma of herbs.
The preparation of this recipe is quite simple. Toast or waffle bread is used, which is topped with a selection of finely chopped wild herbs.
The final result is a flavor-packed appetizer or side dish, with the combination of the crunchiness of the bread, the aroma of the herbs, and the creaminess of the egg yolk gently melting over each bite.
This recipe offers a pleasant combination of textures and flavors and can easily be customized by adding other ingredients such as grated cheese, crispy bacon, or sun-dried tomatoes.
MERINGUE NEST WITH PEAR FLAVORED WITH WINE
Wine-flavored pear resting on meringue nest and accompanied by sponge cake is a refined and tasty dessert that combines the sweetness of caramelized pears with the crunch of meringue and the softness of sponge cake.
The preparation of this dessert requires some time and skill, but the final result is definitely worth it.
It is a dessert that can be further enhanced with a chocolate sauce or a dusting of powdered sugar for a more mouth-watering presentation.
The final result is sophisticated and tasty, with the sweetness and aroma of the caramelized pears blending perfectly with the crispness of the meringue and the softness of the sponge cake.
OUR TEAM
Mauro Turatti – Photographer
Elisa Lanci – Food Stylist
Paolo Formenti – Photo Assistant
Loris Macchi – Post Producer
Valeria Cavallaretto – Producer
