TITLE: Eggs, flour and perspective

This series has been produced during French Coronavirus Lockdown.
It is the first B/W series I’ve done since 2009 and it is maybe my most personal and instinctual work.I always wanted to try a series about the simplicity and elegance hidden in the shape of egg pasta. The making of egg pasta is a family tradition that I have learned thanks my mother’s harsh teachings. So everything in this series has been moulded by my hands and then shot, one photo per day.

I’m a photographer who normally works with colour, and I often do it on an intellectual level. So, as I wanted to really nourish the instinctual side of this work, I chose to remove the colours from the equation. That choice left me with my love of pasta making and my inner compulsion to explore the spatial potential and the texture of every single object I put my hands on.

Pasta is here deprived of its primary function and rethought as a toy produced to create visual entertainment and stimulation for the imagination. Some photos are more evocative, others more abstract. It is important to understand that I’ve placed no hidden message in this series, just my inner personality.

Lastly, I hope that the viewer will enjoy (and trip) on these images in the same way I enjoyed the process of making them.

AUTHOR: Giuliano Ottaviani (France)

Born and raised in the Eternal City (aka Rome), i live now in Paris, where I work as a professional photographer for major corporations and hotel groups.

My passions are : european and mediterranean history, homemade cooking, Italian ham, japanese manga, owls, interior design, board games, rhum, winter sports and primary forests (last one quite recent).

My no's: stadium sports (particularly soccer), nazi-vegans and orthodox people in general, looooong days doing nothing at the beach, praying mantises (scary!), stewed fruits and gin.

My motto : Carpe Diem prima che il Diem carpi te! (Seize the moment before it seizes you!)