Calamaro sporco, spinaci e salsa col nero
Calamaro sporco, spinaci e salsa col nero
Intervista a Stefano Terigi, tra arte e cucina




A little flip-book telling the story of a young italian chef.
Stefano Terigi together with Lorenzo Stefanini and Benedetto Rullo represents
restaurant's "Giglio" chef team. The restaurant, in the city of Lucca (IT), gained
his first Michelin Star in 2019. The book explains how the protagonist has been
influenced by his art studies to developed a precise and personal view about
cooking, keeping an approach he called curatorial.

Two media have been chosen to talk about his story and education:
the interview and the video (frames). Both were made during a journey spent
in Lucca. Stefano cooked our meal wearing a camera on his head. Lunch was
followed by an interview. Displayed on the cover is in fact one of the courses
he cooked, which is also the course you can see in the flip-book.

Enjoy your meal!




145 x 200 mm
Pages 156
Perfect bound



ISIA Urbino
MA Communication and publishing
Supervised by Leonardo Sonnoli, Irene Bacchi
2019

Team
Giulia B.Francalanci
Jennifer Lavia
Deepa Mary Parapatt




Calamaro sporco, spinaci e salsa col nero
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Calamaro sporco, spinaci e salsa col nero

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Published:

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