Let’s get started with our fourth and final post. To tell the truth, as we begin, we feel a little sad, as being a guest blogger on this website is a constant source of inspiration and is stimulating from every point of view. We are sorry to be departing from this weekly posting.
When thinking about what to talk about in this final post, we decided to go back to where it all started for us, to our main focus: Vicky’s dishes, which we talked about right here; our characteristic dishes that tell you so much about us.
In September, we talked about how the ideas for dishes come about. In the next few lines, however, we want to talk about how we create them.
Which comes first, the idea or the recipe?
To be honest, there are no set rules; it is often improvisation, some small detail or an outline that gets us started. Other times, it all starts with a drawing on a piece of paper that then takes form in reality using food.
It’s a process that, be it in the wrong or right order, is always stimulating and fun.
It’s how a slice of a ring-shaped cake can become a sweet cuddly girl bear or a boy bear with a colourful red bow tie.
Would you like to join us in this little tutorial that we have prepared for you and your children to enjoy together?
At breakfast the other day, whilst placing a slice of cake on a small plate, an image suddenly formed right there, before our eyes.
Vicky l’Uvetta, by now the creative force of the family, quickly grabbed the red fruit that decorated the table and got to work.
In just a few steps, simply by positioning raspberries, blueberries and strawberries, the eyes, nose and mouth appeared; and, of course, we couldn’t be without a pretty little bow. Then the ears made out of a half-slice perfectly rendered the idea we had in mind.
If we look a little closer, there’s still something missing! It doesn’t take much to turn around and find a banana in the fruit bowl; we slice it up and use it to add a bit of “rotundity” to the cheeks and ears. And a touch of light to the end of his nose doesn’t do any harm – again using banana, naturally!
And so, in just a few steps, our little bear is ready.
Then, suddenly, it springs to mind that a little boy bear could keep her company. And, for him, the little bow becomes a bow tie.
As you can see in this small example, it is truly all very easy and natural; as we have already affirmed many times before, when you feed the imagination, then everyone wants to play the game.
In our snack dishes, for the children it’s all about eating seasonal, colourful and delicious fruit, and they find it a fun experience and certainly never feel forced into anything.
All the photos in this tutorial are taken by means of a vertical shot from above. It is a type of shot that is used a lot in food photography. It’s used to take pictures of dressed tables, of a dish with other surrounding elements; you can use it for geometric photo compositions, with a wide aperture to keep everything in focus.
An essential accessory for this type of shot, and for all photos of food and still-life, is the tripod. It allows you to pre-arrange the set carefully, study the shot and the photo composition. It is essential in order to avoid blurred photographs and it allows you to shoot even in low luminosity conditions. When it comes to taking the shot, use a wireless remote control or even just the self-timer feature on your camera, and you will avoid micro blurring.
Which do I choose ?
When you are buying a tripod, there are several factors to consider: the maximum and minimum height; the degree of leg adjustability; the weight (for studio or home photos, this is of relative interest); the degree of adjustability of the central column; and, last but very important, the head.
It can be a ball, joystick or classic three-way head. As you may imagine, every model has its pros and contros, and each type may be best suited to a different type of photography (macro, still-life, food, landscape, etc.).
It is essential that the head has a quick-release plate, to be able to mount and remove the camera at speed.
Where it is not possible to use a tripod (concerts, museums, etc.), a monopod can come in handy; it certainly doesn’t provide the same stability but it can be a great help, all the same.
All that remains for us to do is to sign off, once again, and, as we have already told you, always use that one secret ingredient in all that you do: creativity and imagination!
Until the next time!
Fico e Uva
About us: Sara: a mother juggling two little girls (Vittoria, five, full of spice, and Caterina, a year and a half of pure energy), home and work; a food addict who loves to write, to dream and to travel.
Paolo: dad and other half of the blog, keen photographer and budding sommelier.
Known as @ficoeuva, we’ve been blogging since 2008. At our house, there simply isn’t the time to get bored, but everything is done with a smile!!
In our daily lives we both work in a bank, but in our free time we love to cook, manage our blog and always discover new experiences.
A blog we like to describe as family-run, where everyone makes a contribution; Babette the dachshund included.