MAURO ULIASSI
Realigning yourself with what is right means using common sense—
what I call the wisdom of the gods.
I love my job
Today
I’m actively involved in creating photographic projects
in particular, I explore the world of restaurants, hospitality, agriculture and farming. My approach always seeks to tell the human element
and any endeavor that produces and transforms
food in culture.
Davide Dutto is a food photographer with a unique narrative style. Through food photography, he tells authentic stories that blend aesthetics, memory, and culinary culture.
Each shot is born from a deep observation of reality: dishes, spaces, working hands, and details that speak of cooking and humanity.
I create
still-life images
of raw materials
and food products for communication campaigns.
Raw ingredients are the absolute protagonists of a section devoted to their original beauty. Still life photography enhances textures, colors, and imperfections, turning them into expressive elements.
From farm produce to cuts of meat, each image is designed to highlight artisanal work and the deep connection with the land.
still-life
of plated
dishes to convey textures, transparencies, flavors, and the transformative work of chefs
Davide Dutto’s still life photography of plated dishes enhances culinary presentation with strong visual impact. Attention to detail and expert lighting turn each image into an aesthetic narrative.
These shots are ideal for chefs, restaurants, and editorial projects seeking an authentic yet elegant representation of their gastronomic identity.
I feed on light
Light is the true subject of this photographic series. In each shot, the mastery of lighting shapes surfaces and builds atmosphere, turning food into pure visual storytelling.
This exploration of light is one of the defining elements of Davide Dutto’s style in still life and food photography.
of chromatic differences, aromas, contrasts and depths of field.
I couldn’t live
without images and a glass of wine.
The world of wine, with its nuances and rituals, takes shape in photography designed to evoke emotion. Vineyards, bottles, glasses, and gestures tell the story of those who produce with passion.
Each image blends aesthetics and storytelling, creating visual content ideal for wineries and wine & food communication.
I’m passionate
about listening to stories,
exploring kitchens and the realms of hospitality, venturing behind the scenes of every human space that stirs emotions, seeking out new perspectives and capturing them and creating
images.
Chef portraits capture more than faces: they tell the story, philosophy, and energy behind every dish. These images are intimate, direct, and always created with respect and attentiveness.
This kind of photographic storytelling is central to Davide Dutto’s work, favoring genuine expressions and authentic working environments.
I seek portraits and work environments to capture the true essence of restaurants and companies through photography. With over forty years of experience, I create editorial images for publishing projects. I also offer consulting services aimed at optimizing the use of images in online and offline communication.
I seek portraits and work environments to capture the true essence of restaurants and companies through photography. With over forty years of experience, I create editorial images for publishing projects. I also offer consulting services aimed at optimizing the use of images in online and offline communication.
Everything
transforms into energy when work becomes fun.
Isa Mazzocchi
and her fantastic team
Enrico Crippa
My dishes are me. My dishes are how I express my vision of taste, beauty, aroma and delicious satisfaction.
Enrico Crippa
My dishes are me. My dishes are how I express my vision of taste, beauty, aroma and delicious satisfaction.
Alfred’s shadow was unmistakable, with its round profile, its black and withe silhouette.
The famous caricature of the theme song for Afred Hitchcock’s films was created by the director himself. This iconic image, familiar to millions of viewers, perfectly underlines how the master of suspense, who explored human anxieties and darkness, never failed to insert a touch of irony.
The famous caricature of the theme song for Afred Hitchcock’s films was created by the director himself. This iconic image, familiar to millions of viewers, perfectly underlines how the master of suspense, who explored human anxieties and darkness, never failed to insert a touch of irony.
ANA ROŠ
Ko delam 18 ur v kuhinji, nisem s svojimi otroki,
in ko sem s svojimi otroki, moja ekipa, moji gostje in moja
restavracija zelo pogrešajo mojo prisotnost.
Vedno je nekdo, ki pogreša mojo odsotnost.
ANA ROŠ
Ko delam 18 ur v kuhinji, nisem s svojimi otroki, in ko sem s svojimi otroki, moja ekipa, moji gostje in moja restavracija zelo pogrešajo mojo prisnost. Vedno je nekdo, ki pogreša mojo odsotnost.
Ko delam 18 ur v kuhinji, nisem s svojimi otroki, in ko sem s svojimi otroki, moja ekipa, moji gostje in moja restavracija zelo pogrešajo mojo prisotnost. Vedno je nekdo, ki pogreša mojo odsotnost.
ALAIN DUCASSE
Il n’existe pas de bonne cuisine ou de mauvaise cuisine.
Il n’y a que ce que vous préférez le plus.
ALAIN DUCASSE
Il n’existe pas de bonne cuisine ou de mauvaise cuisine.
Il n’y a que ce que vous préférez le plus.
Chef Amaury Bouhours and the “La Maurice”
brigade in Paris .
Chef Amaury Bouhours and the “La Maurice”
brigade in Paris
I collaborate with a young and energetic team
to develop strategies for optimizing our image and social media presence, increasing our visibility in various market sectors, and designing corporate websites.
to develop strategies for optimizing our image and social media presence, increasing our visibility in various market sectors, and designing corporate websites.
I strive
to make corporate communication more dynamic and effective by utilizing images and innovative communication methods.
In 2010, the cultural association “Sapori Reclusi” was born.
In 2010, the cultural association “Sapori Reclusi” was born.
After spending three years in a prison in Piedmont (Italy) organizing photography courses for inmates, I observed that they didn’t just consume meals in their cells. During meal distribution time, they turned into authentic chefs, using camp stoves and pots passed down through time, creating dishes full of identity. During those hours, scents from each cell spread, bearing witness to the cultural origins of its inhabitants. In an environment characterized by a multicultural inmate population, it was a revelation for me to observe and immortalize those moments where every prejudice was overcome, offering me a clearer vision of life inside the prison.
After spending three years in a prison in Piedmont (Italy) organizing photography courses for inmates, I observed that they didn’t just consume meals in their cells. During meal distribution time, they turned into authentic chefs, using camp stoves and pots passed down through time, creating dishes full of identity. During those hours, scents from each cell spread, bearing witness to the cultural origins of its inhabitants. In an environment characterized by a multicultural inmate population, it was a revelation for me to observe and immortalize those moments where every prejudice was overcome, offering me a clearer vision of life inside the prison.
From that moment, food took on a much deeper meaning for me.
It was no longer just a biological need but acquired symbolic and cultural value. Every individual, regardless of age, physical appearance, social status, or geographical origin, shares a fundamental ritual:
the preparation and consumption of food.
After fifteen years dedicated to reportage photography in winter sports, documenting Olympic events, World Cups and winter championships across Europe, I decided to change course while still keeping at the heart of my narrative the common theme of human necessity for life: food. This shift let me inside Italian prisons to photograph inmates cooking in their cells. The result of this experience was the book “Il gambero Nero: ricette dal carcere” (The black shrimp: prison recipes).
This crucial moment in my career revealed a profound connection between the world of prison cells and kitchen spaces, uncovering parallel narratives that are sometimes surprisingly close. Since then, I’ve been engaged in parallel yet interconnected projects that explore the outskirts and beyond, placing a spotlight on humanity and its intricacies. To this today I still tell stories with photography that bridge human experiences through our shared need for food.
After fifteen years dedicated to reportage photography in winter sports, documenting Olympic events, World Cups and winter championships across Europe, I decided to change course while still keeping at the heart of my narrative the common theme of human necessity for life: food. This shift let me inside Italian prisons to photograph inmates cooking in their cells. The result of this experience was the book “Il gambero Nero: ricette dal carcere” (The black shrimp: prison recipes).
This crucial moment in my career revealed a profound connection between the world of prison cells and kitchen spaces, uncovering parallel narratives that are sometimes surprisingly close. Since then, I’ve been engaged in parallel yet interconnected projects that explore the outskirts and beyond, placing a spotlight on humanity and its intricacies. To this today I still tell stories with photography that bridge human experiences through our shared need for food.
In 2010, I founded the cultural association Sapori Reclusi, with the aim of giving voice and visibility to people who live hidden from the public eye—focusing on our shared humanity, common needs, desires, and challenges of survival.
At the same time, I devoted over a decade of my career to the publishing world, launching and managing the independent publishing house Cibele. This experience deeply enriched my approach to bookmaking: from the initial idea to the editorial process, all the way to printing and final production. Today, I continue my work as a photographer, offering specialized photography services and visual consulting to enhance communication through images. I collaborate with fine dining establishments, producers and processors of raw materials, and companies operating across the food production and transformation sectors.
In 2010, I founded the cultural association Sapori Reclusi, with the aim of giving voice and visibility to people who live hidden from the public eye—focusing on our shared humanity, common needs, desires, and challenges of survival.
At the same time, I devoted over a decade of my career to the publishing world, launching and managing the independent publishing house Cibele. This experience deeply enriched my approach to bookmaking: from the initial idea to the editorial process, all the way to printing and final production. Today, I continue my work as a photographer, offering specialized photography services and visual consulting to enhance communication through images. I collaborate with fine dining establishments, producers and processors of raw materials, and companies operating across the food production and transformation sectors.
Davide Dutto è un fotografo professionista attivo nel campo della fotografia editoriale, della comunicazione visiva e dei progetti culturali legati al cibo.
Nel suo studio fotografico realizza servizi su misura per chef, aziende agricole, produttori locali e strutture ricettive, esplorando il linguaggio visivo del food attraverso tecniche di still life e reportage.
Le sue immagini raccontano il legame tra territorio, persone e tradizione culinaria, offrendo una fotografia food autentica e coinvolgente.
Il suo lavoro è riconosciuto per la capacità di trasformare un piatto in una storia visiva, confermando la sua esperienza come food photographer e autore di fotografie still life di forte impatto.
