Roberto Bianconi • Roberto Savio
Photography and Food
Manger est une nécessité, mais manger intelligemment est un art François de La Rochefoucauld
Roberto Savio 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 father’s publishing 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.
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 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 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.
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 Bianconi My name is Roberto Bianconi and I am an Italian Among all possible focus, right now, I am photographer since when I was a child. concentrating on the role of nutrition and water on the existence of world I have been a pilot for Alitalia (the Italian national line) populations. I am trying to narrate for about 20 years. But now I have gone back to my agricultural and breeding traditions natural perspective, and photography is not only my from around the world; I’m exploring personal aspiration and my profession, but also the the relationship between people way I use to communicate. and food, whether it is served in I started using a Yashica when I was 8 years old. It was restaurants, consumed at home or unconditional love since the very beginning, a kind eaten on the street. 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 am interested in understanding, and making the global market understand, how food habits can reflect the social and political evolution I was brought up in Africa and, maybe for that, my of a Country. first motivation is for social photography and for And my Italian heritage is definitely an enabling telling the stories that are never told. I believe in tool for that. philanthropy. I believe that, after all, human beings have the energy, the power, the capability of changing things that apparently can’t 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 people’s 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.
Roberto Savio
A collection of sample shots
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Contents 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, “Fabergé 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 Roš, 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”; “Rêve d’un bébé gourmand”; “Tomates en Cour Carrée”
Photography and Food © 2015 LINEAGOLOSA.tv
Selected at the Festival International de la Photographie Culinaire - Paris 2013
by Roberto Bianconi and Roberto Savio
page 39, 40 The Dining Room National Gallery, “Taste of Britain”, London (UK) Davide Scabin, “Spaghettoni TWA” at Identità Golose Milano 2012 Davide Scabin plays Monograno Felicetti, Identità Golose Milano 2012
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page 41, 42 Creatività in cucina, event backstage for Vandenberg Edizioni - Angelo Po, Carpi 2011
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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, Bàbuskas’ 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)
Contacts
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info@robertosavio.it info@robertobianconi.com
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page 63, 64 Street food and markets, Chiang Mai (Thailand)
robertosavio.it robertobianconi.com
page 66 Toaldo Farm, milk and meat production, Reggio Emilia (Italy)
lineagolosa.tv facebook.com/lineagolosatv fccnet.it facebook.com/foodandcookingconsulting info@lineagolosa.tv