Photographer Modestino Tozzi

Photography that radiates the Cosmopolitan Interview with Photographer Modestino Tozzi

By:Margaux Cintrano, Founder of Beyond TasteOltre il Gusto Magazine. Photo Copyright: Photographer Modestino Tozzi.

Firstly, who or what were the catalysts that opened the door into your profound interest in photography and where did you study photography?

When I was a young student I have always been interested in art as a way of communication of my deep emotions. The point was that I couldn’t find my main “instrument” of expression: I tried pyrography, watercolor, music… but nothing impressed me as much as light. Light is the element that allows people to be photographers. That’s why I am a photographer, a self-taught photographer. I have been studying photography by myself and practicing “on the road”. After a few years I started to shoot in my studio and my main interest was (and still is) food.

Who are your icons in the world of photography?

I don’t have so many icons, because I believe that everyone has to be himself; in other words I firmly think that a photographer must have his own identity. At the same time it’s impossible not to consider icons, and some characters such as Henry Cartier-Bresson, Burk Uzzle, Peter Lindbergh and Letizia Battaglia.

Which types of photography are your specialties and the most rewarding for you: Food photography, Portrait photography, Landscape and Seascape photography, Architectural photography etc.?

I’m a food photographer, working in all those fields in which food appears (chef portraits, restaurants, food tools,…). Considering that I love food as an expression of cultural identity, I can admit that food photography is the most rewarding one for me. Nevertheless I also appreciate urban photography which is the main subject of my artistic projects.

What approaches to photography do you implement and which cameras do you find work the best for you?

Basically I don’t have specific approaches to photography. I can say that I am a “one-light” photographer; in other words I shoot using just one light… it means that “I love shadows”. I use reflex cameras for food and mirrorless cameras for outdoor photography.

What have been your most aesthetically rewarding trips that you have been on for photographic projects?

In February 2019 I was in Matera (may father’s home town), in south Italy. That year Matera was the European Capital of Culture and my project was focused on the ancient part of the town called (“Sassi”). After one year the project was published on the art magazine “Artribune”. (https://www.artribune.com/arti-visive/ fotografia/2020/02/modestino-tozzi-matera/)

If money were not a problem, where would you like to travel to in 2022 or 2023 for a new photographic project and to explore the gastro-eno local wines and cuisines?

I dream to visit Perù where there is Nikkei cusine which is a contamination of Latin American and Japanese cusine; its style is unique and really delicious… also from a photographic point of view!

Tell our audience about 2022. What are some of your scheduled photographic projects?

I’m working on artistic projects based on the manipulation of fine art prints of my photos.

Have you published any books on photography?

I have never published books on photography. I prefer to make fine art prints that allow me to have a more direct and physical contact with every single photos of mine. At the same time it’s unavoidable that my food photos are published on cooking magazines or luxury magazines.

Today, uncountable chefs in numerous venues are in great need of an exemplary photographer who can enhance their dishes in an exclusive and perfectly enhanced illuminated ambiances with ultra high resolution. I have seen your work with Michelin Starred Chef Felix Lo Basso in Milano. Who else have you collaborated with over the years? What did you encounter that is most challenging in food photography? I have collaborated with Chefs such as Carlo Cracco, Haruo Ichikawa, Enrico Bartolini, Ritu Dalmia,

Enrico Derflingher, Theo Penati and many other chefs. According to me the most challenging foods are those with a high amount of fats in it because fats reflect light in such an unpredictable and unmanageable way. But also in this case I try to do my best to face this aspect.