Tag Archives: italian

Ecco Domani’s Spring Fling

EccoDomani_Spring_02 Last fall we had the pleasure of shooting the new packaging and in-store displays for the contemporary Italian Wine Ecco Domani at our studio here in New York. Just because it was a photoshoot and not an actual event taking place – in this case, a book-club party with a group of girlfriends at home – doesn’t mean the food shouldn’t be a great pairing for the wine!

My friend Molly who is an amazing food stylist (remember this series we did together?) created a few spring-time inspired grilled flat bread recipes for our shoot that were DELICIOUS with the crisp Pinot Grigio wine (after we wrapped, we enjoyed some ourselves!). I love Molly’s recipes, they are so fresh and seasonal. This past December she created two special wine cocktail drink recipes for our Ann Street Studio Holiday Party with Ecco Domani’s Pinot Grigio and Merlot. It’s very important to the global wine brand “to produce wines that are fruit forward and food friendly” so the pairings had to work in real life just as in our book club photoshoot.

I’ve really been enjoying the relationship with Ecco Domani this past year, a brand that also thinks about tomorrow not only in their wine but in the world around us. They do a lot in the fashion industry with the Ecco Domani Fashion Fund to help young emerging designers create their collections and present them to the world.  So many of the past EDFF winners have gone on to shape the fashion industry and be a driving force in our culture such as Alexander Wang, Prabal Gurung, and Rodarte to name a few!

It’s been an amazing experience finding a balance between being creative and getting the shot the client needs for their messaging and display / box dimensions. And of course, it is always a joy and pleasure to get to work with your friends, the people you have a creative conversation with so seamlessly that it makes work feel like play. For this shoot we collaborated with food stylist Molly Shuster, stylist Erin Framel, and hair and makeup artist Ana Sicat. So perhaps you’ll be inspired to have some friends over on a Saturday afternoon, talk about what you’re reading, have some wine and try out Molly’s recipe, sounds like a perfect way to spend an afternoon to me….

PS-This light, floral, citrus-y and crisp top selling wine is also very easy to find in your local wine shop or Italian restaurant, and now when you see the advertising and packaging you know who shot it! Xx

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…and then we ate

I knew going to Italy was going to mean a couple of things…

Good wine, good food, and especially good pasta, and I was certainly not let down. Our mornings started with breakfast on the private terrace outside our bedroom overlooking Florence’s Arno River… but that was just the beginning. Pour yourself a glass of wine (and one for me too) and let’s tour a taste of Italy!

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Bucatini with Cherry Tomatoes & Capers

When an Italian offers to make you a beautiful plate of food you say yes, sit down and tie your napkin around your neck. I had at the great pleasure to photograph and observe the visually talented Nicola (whose artistic resume far surpasses my own) making this incredible yet simple Italian comfort food. The whole process is similar to appreciating art- the colors, the movement, the quality of ingredients… I learned a lot by watching him, enjoyed listening to his accent and a couple “how do you say?…” and hopefully captured his classic dish amidst the essence of lovely afternoon in the kitchen.

                                                           Buon appetito!!

Nicola’s

Bucatini with cherry tomatoes & capers

Ingredients 4 People:

Bucatini 400gr/14ounces

20 Cherry Tomato

One hand full of Capers

3 cloves of Garlic

Parsley

Red crushed pepper

Boil in a big pot enough water adding 3 pinch of coarse salt.

Meanwhile  prepare a pan with some  extra virgin olive oil  and garlic  and some capers (soffritto). 

Once the garlic is slightly brown add the cherry tomato that you previously sliced in half.

When the tomatoes are ready (10min) add more capers and turn off the stove.

When the water is boiling, add the bucatini and after 12/13 min drain the bucatini and add to the pan with the sauce. 

Sautee’ the bucatini, add some parsley and serve them with a glass of Nero D’avola. Buon appetito!!

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Last night supper and the best thing I ever made

Part of my Dinner & a Movie series



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