I don't think there are many people who can honestly say that they don't like Italian food. I mean come on!! Pizza.... Pasta.... GELATO! Henceforth... today's appreciation is for Italian food and packaging, sparked strangely enough on a little trip to my local Woolies Food where my design attuned eye spotted some lurvely olive oil packaging:
I really like the simplicity and use of type, and the choice of photo immediatley makes the consumer think of cobbled Italian streets with the smell of fresh napoletana bubbling on a stove nearby, basil, garlic and tomato mixed with the warm wafts of a nearby pizza oven. Mmmm.
Sorry where was I? Yes so Italian food packaging. So this little sighting made me think of some work done by united* last year that i found on Lovely Package. (http://www.uniteddsn.com, http://lovelypackage.com/via-roma/) The designers really captured the hearty, full of life Italian culture through black and white photos of locals. The effect is clean and classy with a lot of feeling.
"this is more than just packaging, this is about how to create a total voice for a brand and bringing it to life."
Just gorgeous. Great use of type and every detail from the colour on the sides, down to the logo and studio shot food result in a really brilliant design. Packaging is one of my favourite areas in graphic design and can't you just see why here? Niiiice.
In terms of Italian food I know that I should be mentioning an actual Italiano chef but I have to say I think Jamie Oliver does it really well too. Plus I like the design of his website and books.
Here's a lil somefin somefin I found on his website that is soooo easy to make and looks really fancy.
cheat’s home-made pappardelle with quick tomato sauce
main courses | serves 2 Homemade pasta sauce is so easy, and you can sling it together in around the time it takes to open a jar and heat it up.
Heat a large frying pan over a medium heat and add a good few lugs of olive oil. When the oil’s hot, add the garlic and chilli and fry until lightly coloured. Drop in most of the basil – stand back as it will crackle and spit in the oil – and then, after a few seconds, add the tomatoes. Bring to the boil and simmer for about 5 minutes. You’ll end up with a chunky sauce – if you like it smoother, pass the sauce through a coarse sieve. Taste the sauce and season with salt and pepper. Keep warm.
Bring a large pan of salted water to the boil. On a lightly floured work surface, cut the lasagne sheets into strips with a knife or a pastry wheel. When the water is at a rolling boil, add the pasta and cook for a few minutes until just al dente. Drain the pasta strips in a colander, reserving a little of the cooking water. Stir the pasta into the warm sauce. If it’s a bit thick, add a few spoonfuls of the cooking water to loosen it up. Sprinkle with freshly grated Parmesan cheese and the reserved basil leaves and serve immediately.
Enjoy! Over and out*