It is with great pleasure that I announce an incredible upcoming Workshop :: in Marrakech! Yes, you read this right! It’s such an awesome location; if you’ve never been and always wanted to go, this is your opportunity. Wait until you see the activities and photographic opportunities we have lined up for you. I will be posting all the details on the website in a few months.
This is something I have been cooking up for quite sometime with my sweet friend Marte Marie Forsberg; she will be conducting the photography instruction. She’s an incredible talent and a truly lovely human being, so if you don’t already follow her on Instagram find her here, and start following her beautiful feed. And of course, I will be teaching you how to prop and food style. Join us in this photo-rich location for 4 days of nonstop inspiration. More details coming on the workshop page very soon! I can tell you we will be staying at the gorgeous Peacock Pavilion a simply stunning location for our photo shoots.
Read more about Marrakech here on my blog , and make sure you read all three posts on our Marrakech adventure.
Photo credit : Frank Joseph
Styling Travel Workshops
: Tags: food
, food styling
, photography workshop
, styling workshop
In the tiny town of Luni there is a special place to eat a local dish, “Ristorante Baracchetta” “cucina tipica”=local cuisine. It is super homespun and you know that Mama is back there in the kitchen. You just know it! My dear friend Forrest decided to take me there and treat me to a local delicacy, Panigacci (it is much like a crepe). It looks like a crepe, but its texture is much different. Crispy and oily, spongy and salty. It is topped with various savory choices, like ragu and pesto, or one can have it with simply oil and Parmesan cheese.
We opted for ragu and pesto. Forrest gave me a brief lesson in the how tos. One can fold it or roll it and devour it hot. I dug in straight away.
Of course I had to make my way back to the kitchen for the recipe and to see how they are made. The recipe is simply: flour, water and salt. Like with most things Italian the “secrets” are kept just that “a secret”. I am positive that some important detail was left out of the panigacci recipe they gave me. Oh well I guess I will just have to go back if I want to enjoy this yummy treat. watch a behind-the-scenes video here:
Thanks Forrest for a lovely dinner in the countryside. Follow Forrest’s blog to learn more about his adventures with his 2 dogs, Moses and Nina and his renovation project in the hills of northern Tuscany.
Notes from Italy
: Tags: food