La Termitosa Olio:
Shooting for Web and Social Media Platforms to build the Identity of The brand and show the product
Ph: Elena Pegurri
Creative Direction & Food Styling: Carla Gandi
Plates Featured:
Seasonal tomato carpaccio in cold-pressed Extravirgin Olive Oil
Fried green peppers topped with grated goatcheese and pomegranate sun-dried flowers served with Cold-pressed Extravirgin Olive Oil
Whipped butter sculpture with sun-dried violets, glicine and pomegranate flowers, drizzled with Cold-pressed Extravirgin Olive Oil
Three layers chocolate loaf with olive oil chocolate mousse, topped with whipped ricotta and Cold-pressed Extravirgin Olive Oil
Almond cantucci biscotti ice cream topped with sun-dried violets and Cold-pressed Extravirgin Olive Oil
DOP Pistacchio ice cream topped with sesame and almond hard caramel and Cold-pressed Extravirgin Olive Oil
Lemon custard ice cream topped with salted roasted almonds and Cold-pressed Extravirgin Olive Oil
Whipped ricotta with nutmeg served on a fig leave with sesame and almond hard caramel and Cold-pressed Extravirgin Olive Oil
Olive oil Victoria Sponge filled with wild sour cherries jam and topped with whipped cream, glazed wild sour cherries and Cold-pressed Extravirgin Olive Oil
On the Dining Table:
Photography Project for IPS Berlin
Ph: Gabriele Bizzo
Creative Direction & Food Styling: Carla Gandi
Plates Featured:
DISH 1:
Grilled white asparagus served on a dill and Dijon mustard hollandaise sauce bed, topped with an almond, walnuts and raisins crumble and fresh dill.
DISH 2:
Italian Cotoletta served with pickles, onions and dill Mayo, with a side of chili sesami oil double baked baby potatoes.
