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.
On their website united* says,
"this is more than just packaging,
this is about how to create a total
voice for a brand and bringing it
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.
c/o David Loftus
cheat’s home-made pappardelle with quick tomato sauce
• extra virgin olive oil
• 2 cloves of garlic, peeled and finely sliced
• ½–1 fresh red chilli, halved, deseeded and finely sliced
• a small bunch of fresh basil, leaves picked
• 1 x 400g can good-quality chopped tomatoes
• sea salt and freshly ground black pepper
• 250g fresh lasagne sheets
• freshly grated Parmesan cheese, to serve
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*