Few years ago I was contacted by Mondadori for a project involving a famous Michelin starred Chef.
Even if I had enough experience in studio as a still life photographer, I had never taken photographs of food until that moment.
Shooting food photography implies some difficulties and it can be very challenging sometimes.
Visualizing the shot right off the bat (light direction, camera perspective) gives you a big advantage since there isn’t much time to take a good photo of a freshly prepared dish before it begins to lose its visual force.
After the book was published I realized that it had been one of the most stimulating work, both artistically and technically of my career.
My passion for shooting started in 1997 and as a self-taught photographer my professional career hasn’t been conventional. Curiosity and experiencing guided me and today I still feel the same heartbeat when I start a project or when I’m trying to focus on new visions.
As a food photographer my works were published in several magazines such as Gambero Rosso, La Repubblica, Slowly Veggie, Cucina Naturale, CrudoStyle, Io Donna, Identità Golose... and a book “I Dolci della Salute” ed. Mondadori (2013).
“Emanuele is an enthusiastic photographer, very dedicated to his work. He is a creative talent who appreciates a cuisine with many colorful elements and unconventional shapes. Taking pictures of my dishes is not easy.." S.Salvini
