Welcome to the food/lifestyle/photography/culinary blog by the professional food photographer Ira Leoni. Enjoy your stay, follow and subscribe to updates if you like it!

Are you ready for the golden season? Issue #04/2013

Posted by: on Sep 7, 2013 | One Comment

Actually, you do have to live somewhere in Europe to get an idea why they call autumn the golden season, but I will simply assume most of you do or at least have been to Europe :)

It’s beginning to look alot like Christmas! Issue #05/2012

Posted by: on Nov 26, 2012 | One Comment

No, no, no – I haven’t been  lazy or anything! To the contrary – the amount of images I am shooting has been continuously growing lately, which sort of totally kicked me off track with this blog.
As the Christmas season is closing in, I decided to take some time off the daily routine and to share some of the pictures – and a couple of my favorite recipes! – with you guys! For those of you who are fortunate to read German, there are more of my images and corresponding recipes spread across recent issues of ‘So isst Italien’ and ‘LandGenuss’.

Hello sweet summer! Issue #03/2012

Posted by: on Jun 10, 2012 | 7 Comments

For us (and for the most of our readers) the summer has already landed, bringing not only warm temperatures and sunshine, but also notable amount of work to be done, including cooking, styling, shooting, etc. – which is a great fun as always.

So here we are again, reporting back from the food photography kitchen! We’ve got a special selection of pictures to share, and we do hope you like them. Many of these images could be recently seen, for instance, in the fine German magazine “So is(s)t Italien”, and if you are on a lookout for even more of Ira’s productions, be sure to check out the “LandGenuss” magazine as well!

Think food photography is all about shiny light images? Think again: Issue #3 is here!

Posted by: on Nov 28, 2011 | 3 Comments

Are you an active online netizen, using the best and boldest today’s onliniverse has to offer? If so, you may already have come across Pinterest.com – the incredibly inspiring online community where people can “pin” pictures that they liked anywhere on the net. We’ve joined Pinterest.com just recently, and we were fairly pleased to see that many people have already pinned Ira’s images here and there, including some taken from this very blog. Which does deliver additional justification to what we do here.

Crostata Con Frangipane Al Pistacchio E Rosette Di Mela

Posted by: on Oct 2, 2011 | 3 Comments

I discovered this delicious cake in the magazine “La Cucina Italiana”, and I was blown away by the look of it. Reading through the the recipe has confused me a little, because it is more in the format of the French cuisine. The note to the recipe did shed some light though: it said that this cake is a kind of a tribute to the French “Tarte Bouquet de Roses” and its creator Alain Passard, the 3-star chief of the restaurant “L’Aprege” in Paris. Which makes this tart an Italian-French one. Either way, let’s get to the baking!

Preparing the dough: mix all ingredients (see above) with a pinch of salt to a smooth, pliable dough. Add the egg yolks last. Wrap the dough in plastic wrap and let it rest for 1 hour in refrigerator.

Preparing the pistachio cream (15 minutes before the dough is rolled out): ground pistachios with the sugar in a blender. Stir the softened butter with the yogurt, giving it the pistachio mixture. Then add the egg and pinch of salt, and stir everything into a smooth, creamy mixture.

Preparing the rosettes: boil 1 / 8 gallons (700 ml) of water with the sugar. Slice apples with the peel into very thin slices (preferably with a slicing machine). Put the apple slices into sugar syrup, boil and strain. Let apples cool down, and then form them to rosettes (you need approx. 3 apple slices per rosette).

Baking: Roll out the dough approx. 1/8″ (3-4 mm) thick, place it  in a 10 1/4″ (26 cm) round baking pan. Pull up the dough so that it is completely covers the pan’s walls. Fill in  the pistachio cream up to approx. 3/8″ (1 cm) below the top edge. Put the pan in the oven and bake for about 35 minutes at 330F (170C).
Take the pan out of the oven, let cool down for 5 minutes – so that the pistachio cream hardens -  and insert the apple rosettes atop. Sprinkle with powdered sugar, and put back into the oven for another 10 minutes. Then let cake cool down and garnish with chopped pistachios.

Note: for the sake of photo shoot I’ve used a pan of 15 cm (approx. 6″)