Salami, italian art
Book
An octavo book consisting of 316 pages designed and laid out for UniSaFo (edited by Maretti Editore), which aims to offer a detailed picture of Italian charcuterie from historical and geographical perspectives, as well as illustrate current production procedures, presenting the entire supply chain product by product. It's a tool capable of depicting the 'state of the art' of the world of Italian cured meats, with the goal of fully understanding the gastronomic cultural heritage we have inherited, which needs to be preserved and enhanced. The introduction is by Andrea Grignaffini; the historical-geographical section is curated by Professor Giovanni Ballarini; the health-related aspects by Luca La Fauci; the production technique section by Federico Scalici and Giorgia Colella; the afterword is by Claudio Cimardi. The painting on the cover, which also marks the chapters, was commissioned from Venetian painter Barbara Fragogna.
An octavo book consisting of 316 pages designed and laid out for UniSaFo (edited by Maretti Editore), which aims to offer a detailed picture of Italian charcuterie from historical and geographical perspectives, as well as illustrate current production procedures, presenting the entire supply chain product by product. It's a tool capable of depicting the 'state of the art' of the world of Italian cured meats, with the goal of fully understanding the gastronomic cultural heritage we have inherited, which needs to be preserved and enhanced. The introduction is by Andrea Grignaffini; the historical-geographical section is curated by Professor Giovanni Ballarini; the health-related aspects by Luca La Fauci; the production technique section by Federico Scalici and Giorgia Colella; the afterword is by Claudio Cimardi. The painting on the cover, which also marks the chapters, was commissioned from Venetian painter Barbara Fragogna.
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