2015 is going to end soon, and I am forcing myself to take a look back at the many photographs I have shot during these months – to find a reason to keep on working on photography, to study post-production, to recall the past that has gone so fast. My 2015 Lightroom Archive showed many […]Read more "Freedom"
The Milan Design Week is almost over, and the web is full of images and articles about what happened during these last four days. This year too I visited Milan Fuorisalone – a faster than light visit to two of my favorite locations: ZonaTortona e VenturaLambrate. While editing the photographs I took during those exhausting […]Read more "Fuorisalone 2014 | ZonaTortona VenturaLambrate"
You might have noticed that I have been quiet for a while, partly because of my health problem, but I must admit that the main reason is because I am experiencing a sort of dilemma about what to do with my supposed-to-be artistic talent. I have not yet decided which is the talent I have […]Read more "InMotion and Blurred | silviacasaliphotography"
Ciccioli (or grasòl as we called them in our local dialect) are one of the many delicious food specialities from the Italian region where I live: Emilia Romagna. I am really lucky to live in the countryside of this amazing region and every now and then I have the chance to attend folkore events where artisans […]Read more "Acàmia | Traditional grasòl (pork rinds) making"
August is almost here and everybody in Italy is leaving for holidays. Mine are already over – June was the month when I left the hills where I leave to go to the seaside in Riccione (Italy) searching for a little relief from my – and my daughter’s – allergy. This year, June had a […]Read more "Riccione Unexpected"
The Acamìa project is not only about history and places, but also about the Emilian traditional cuisine. And as everybody know, Emilia is a place where the Italian cuisine is at its best: think about Prosciutto, Parmigiano Reggiano, balsamic vinagre, tortelli, lasagne, mortadella and many many delicatessen you might know even have heard about. I […]Read more "Acamìa | Food from Emilia: cappelletti"