S h i r a t a k i Salmon
Shirataki (in Japanese 白 滝, ) are a type of spaghetti made from the root of the konjac, a native plant of the Asian temperate subtropical zone.They are mostly composed of water and glucomannan. The term "shirataki", which describes the description of spaghetti, means "white waterfall".

Having a past as a chef, I made this recipe by boiling shirataki in boiling hot water with a little bit ginger, topped with marinated salmon, toasted black sesame and dashi
(very tasty with the addition of soy sauce and black miso paste)

S a l m o n S u s h i - B o n e s
This shot was made for a campaign for a sushi restaurant in Siena, Tuscany.
The desire was to create a very particular and unusual atmosphere from the normal way of seeing sushi served.
We created a still-life set, using a bone, a little flower vase containing spaghetti that resembles incense sticks.

New shooting campaign for SAINT JAMES Rhum Agricole, Martinique

A little story about Saint James
St. James owns more than 450 hectares of sugar cane plantations that lie to the east on the mountainside, a particularly wet area that leads to a very frescoed cane juice.

The production process creates more energy than the one used: the dry bagasse is used to feed the boiler and the reflected water is treated in a biogas plant that can, therefore, use electricity.
Furthermore, insecticides are not used and herbicide abuse occurs on its own for several months. 6 months before the harvest the sugar cane has no chemical component.
Sugar cane is cut between January and July, before it blooms, and is then transported very quickly to the distillery.
At the barrel, after passing through several mills for extracting the juice, water is added to maximize the extraction.

The Vesou is filtered and then poured into large vats before adding the yeasts, in order to turn the sugar into ethyl alcohol.
Since fermentation produces an increase in temperature, the young are cooled with cold water flowing in steel tubes that surround the tanks.
The result of fermentation is called "CANE WINE".
Finally, the Rhum Agricole is distilled in Creole columns, with continuous distillation.

From the new menù at Osteria Perillà,*, Michelin star restaurant located in the heart of Tuscany, Rocca D’Orcia, Siena.
A perfect interpretation of a classic dish with a modern twist.
Cuttlefish with its an extract, potatoes, leeks, and cabbage.
In the end, a bit of finger lime for refreshing your mouth

PAPPA al POMODORO
Summer is time for tomatoes, so that means Pappa al Pomodoro. Pappa al Pomodoro is the hallmark of traditional Tuscan home cooking. It was invented to use up ingredients that would otherwise have gone to waste, such as stale bread, placing emphasis on a seasonal fare in a straightforward recipe that calls for a generous dash of the finest Tuscan extra-virgin olive oil. What makes pappa al Pomodoro a flagbearer of Tuscan cooking is its chameleon-like nature: the recipe varies from area to area, from family to family, sparking debate and disagreement, as is always the case when Tuscan town rivalries are provoked.
Here a modern way of serving that dish made by chef Marcello Corrado at Osteria Perillà, Rocca d’Orcia, Siena, Tuscany