Calamaro sporco,spinaci e salsa col nero
Intervista a Stefano Terigi, tra arte e cucina
Squid, spinach, and squid ink sauce
Interview with Stefano Terigi, on art and cooking
A little flip-book telling the story of a young italian chef.
Stefano Terigi, together with Lorenzo Stefanini and Benedetto Rullo, represent the Giglio restaurant chef team. The restaurant is located
in Lucca (IT), and gained its first Michelin Star in 2019 *.
The book explains how the protagonist has been influenced by his
art studies which led him to develop a precise and personal view
about cooking.
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 where Stefano cooked our meal wearing a camera on his head. The lunch was followed by an interview and displayed on the cover and in the book is in fact one of the courses he cooked during that day.
145 x 200 mm
Pages 156
Perfect bound
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
