I was
commissioned by an American magazine, La Cucina Italiana, to document
the making of Porchetta in Ariccia (Rome). I spent a couple of days
photographing how the meat was treated and cooked and took some portraits
of the main producers. One of them told me that some days later they would
be killing a few hundred pigs and asked me if I was interested
in taking pictures. The assignment was over but I accepted the
invitation.
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