Mountain Ingredients
Food

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.

17 images
Livigno, Italy
Wild mushrooms foraged at altitude, earth still on the stems 1 / 17
Alpine cheese aging on wooden shelves in a mountain cellar 2 / 17
Hands holding a bunch of wild alpine herbs against a mountain backdrop 3 / 17
Fresh mountain spring water running over a stone, clarity absolute 4 / 17
Dried berries on a market table in a Valtellina village 5 / 17
Bresaola hanging to cure in cool mountain air, the deep red uniform 6 / 17
Close-up of buckwheat grain in a wooden bowl, the texture matte and dry 7 / 17
A wheel of Bitto cheese being turned, the rind already formed 8 / 17
Wild blueberries on the stem, picked but not yet cleaned 9 / 17
Pine nuts freshly extracted from the cone, pale and resinous 10 / 17
Mountain honey in a jar held against the light, the colour amber and translucent 11 / 17
Polenta cooking in a copper pot, the wooden paddle just removed 12 / 17
Root vegetables laid out on stone after harvesting, still cold from the ground 13 / 17
Close detail of dried porcini, the gills visible through the translucent cap 14 / 17
A cook's hands rubbing salt into mountain trout, the flesh pale orange 15 / 17
Smoked speck unwrapped on a wooden board, fat layered through the cut 16 / 17
Final image: a simple mountain meal assembled from everything that preceded it 17 / 17
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