Food Photography by Luca di Filippo
Feed the Eyes
Texture before ingredient, ingredient before dish
Macro food photography at the threshold of recognition. At this proximity the subject stops being food and starts being material. The appetite it generates is for looking, not eating.
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Georgian Food
The meal as archive
Tbilisi table culture, photographed from the inside. Ingredients before hands, hands before plate, plate before story. The supra as a social structure as much as a meal. Food that has not changed because there has been no reason to change it.
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Good Old Days
Food as time travel, ingredient by ingredient
Traditional recipes and the rituals that carry them. The cast iron pot, the wooden board, the handwriting on the recipe card. Techniques that predate photography by several generations, photographed with the patience they deserve.
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Marco Comes to London
A Romagnola kitchen, one evening, somewhere else
Chef Marco Cavallucci brings his kitchen to London for one night. The speed and precision of someone cooking in a borrowed space. Ingredients carried from Italy, technique carried from further back than that.
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Mountain Ingredients
The ingredient as landscape
Alpine raw material, photographed close to where it comes from. The mushroom still carrying earth, the cheese still carrying the altitude. Food that tastes of its origin because its origin is still visible.
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Nuvola Social
Food photographed to perform, and still to be looked at
Social media content for Nuvola di Farina, a fresh pasta restaurant in London. The brief was to make the food compulsive on a small screen without making it dishonest. The pasta is real. The light is worked. The distance between those two things is the job.
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On the Table
The interval between kitchen and consumption
Food at the moment of arrival. The dish is still composed, the surface still intact. Nobody has touched it yet. This is the shortest window in a meal, and the one that carries the most promise.
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Today's Traditions
The tradition as a living structure, not a museum object
Contemporary chefs working inside inherited forms. The old technique applied with new precision. The family recipe cooked in a professional kitchen for the first time. What stays when everything around it changes.
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