Modular Food™ by Joia is has been an exercise in creating imagery that illustrates just how simple, cool and fun it can be to evolve multiple dishes from a few base products. Joia™ is a new Hudson Valley-based company with a mission to bring locally-sourced and produced, hand-cut, slow cooked foods back to the table again. This 1+2=3 project was designed using loads of graphic food imagery to illustrate just how easy it is to work with Joia™ through its website and collateral materials. Whether heated and eaten as they are or used to innovate new dishes, Joia Modular Meals™ save hours of sourcing, preparing and cooking whole ingredients into healthy and delicious meals.
To learn more about Modular Food™ by Joia™, visit: www.joiafoods.com
Weekends call for delicious, home cooking, sometimes with the involvement of even the smallest hands in the Tonelli household. The kitchen resembles an elementary school arts and crafts class, even though real-time cooking with Dad is a lot more fun. Tiny fingers pinch flour and eggs in an enormous well, then knead and roll the dough for Agnolotti – an art not unlike mastering Play-Doh when you are 7- or 9-years old. Pliable and brilliant in color the dough and filling are fun, just like art class, but much tastier to eat. Next, picture perfect pasta sheets get layered into handmade lasagnas or spotted with seasoned braised meat and spinach filling before folding, cooking and finishing to enjoy around the table together - the way a perfect Sunday dinner should be.
Styled and shot for Chef and Restaurateur Marcello Russodivito's new cookbook due June 2011, this patriotic rigatoni dish with deliciously paired sauces was created in celebration of the year 2011 - Italy's 150th Anniversary of unity as a country.
Ongoing project on Italian Pasta and Primi Piatti cookbook with The Culinary Institute of America.
Completed the Spring Shooting Session of the Pasta Book, co-authored with Chef Gianni Scappin and Chef Alberto Vanoli.