“Now that I have gained some experience, I know how to save my energies to be more efficient and
how to look for the simple, logic solution, the practicable one”
You may think you can keep everything under control,
Your schedule is planned… examinations, timing
Then we are warned: next week they are celebrating at the Sports Centre, you know, concerts, spare ribs…
Ok, no problem, we’ll shoot in the big field, the empty one.
But the wind is spiteful, you can’t control its changes of direction,
and the barbecue’s smoke is going straight to that corner in which we had planned to film the next scene.
And it’s not over yet, tonight they are playing heavy metal… freaky illumination on stage,
crazy spotlights coming from everywhere
A solution must be found:
between one song and another the band always takes a break,
so while the rockers are taking a breath, we take this opportunity…and light, ciak, action!
Next scene on program and here comes the smoke from the kitchens… well,
shall we eat some cotechinos, us too? Soon or later, they will be serving the dessert, I hope
Technology, planning and organisation are essential
but sometimes a degree of flexibility and improvisation is usefull, indeed
as unforeseen events get you to find unexpected solutions, which might even be better than the predictable ones.
All of that happened during the realization of the video “Football Innovstion”,
a Gewiss & Corus National Amateur League project,
aimed to grant security to over one million amateurs,
who practice our country’s most popular sport
Dietro le quinte
Gianni Canali Studio
Direction e DoP Gianni Canali
Screenplay Leone Belotti
Camera Alessandro Della Valentina e Stefano Testa
Editing Alessandro Della Valentina
Electrician & Assistant luci Sebastiano Trovesi
Make up Giorgia Gervasio
I took word for word the inspiration of Massimo Lentsch, Colmark’s deus ex machina.
They are free-range, resolute, pragmatic, efficient: the temporary “magut”**
So let’s put a strain on them and force them to climb the scaffoldings, helmet on their head, ladders, two or three of flights.
They didn’t turn a hair.
The boss standing next to the concrete mixer, shovel, tough pose and look, leading the group.
Nice guys “assembled” for a portrait: the cover of the book from Franco Angeli series “The International Marketing Labourers I Manovali del Marketing Internazionale”. I manovali del marketing internazionale.
We have decided to tell this experience through a time lapse you can watch here.
**Magut is a typical word in dialect of Bergamo indicating a manual laborer
They keep saying it over and over again:
fruit is good.. vegetables, too.
You extract the health benefits from
apples, bananas, kiwis, celery, carrots, oranges,
one glass and you hit the ground running
but where to and what speed?
Fruit contains sugars, which should make our mind think better,
but are you sure we have enough time to think over?
You run faster and faster for any activity: social, working, leisure ones…
But before acting you have to think, and do it well.. if not, you are in the soup.
Thoughts and Actions… do you remember?
It’s the way you keep up the pace of your life that makes the difference
… Take a b r e a k i n s l o w m o t i o n
t o m e d i t a t e
t o o b s e r v e
t o a c t
t o w a t c h o u r v i d e o
o b v i o u s l y s h o t i n s l o w m o t i o n
“…I’m a real artisan. I started in a small village… Brioches, cakes, macaroons, mignons,
choocolates… I use the best ingredients … We have two workshops… Everyday I keep saying to
my staff: we have to satisty our costumers’ desires.”
This last sentence was the key for the story.
Gino Fabbri is not a simplle pastry chef, google his name and you’ll agree with me
So we decided to avoid the usual first or third person narrator: we had to tell Gino’s story, not any
pasrtry’ s story
That was our aim: collecting people’s thoughts while celebrating their own daily and special sweet
At the World Pastry Stars 2015 Gino showed the video; at the end, addressing to the audience, he
thanked me publickly, but I think he told a lie when he said it was the first time he watched it.
I was touched, thank you Gino.
READY TO BUILD A MAGICAL NEW YEAR WITH YOU
GOOD WISHES FOR A SOLID 2016
Energy is the physical dimension which measures the capacity of a body or a physical system to do work
Physical force, of the nerves and the muscles, active power of the organism;
Dynamic force of the spirit, which expresses itself as the will and capacity to act.
In the philosophy of Aristotle, the crucial and actuating act or principle, in contrast to the determinable and potential matter or principal is potential.
In physics, the aptitude of the system to do a job, that is, that works in a process in which it produces work and which is commensurate with the work done,
Can present itself in different forms, convertible into one another, in relation to the processes and the phenomenon in which the system participates, and can be exchanged between different systems.
courtesy Treccani Online
Have you ever asked yourself how much energy is needed to produce photographs?
We are not talking about electric energy ,that would be trivial, but of the energy burnt by the human body, from head to foot: K calorie
Thought and movement, brain, legs, arms…
In this case then there is in the midst sport, and so the calculations become more complicated.
Four photographs = 100,000 K calorie
The figure may be surprising, but let’s try to do some sums:
Photograph: well, from the initial set-up to four shoots, about 10,000
Two assistants for four shoots, around …25,000
Now the best part;
13 cyclists about twenty laps of the track…43,000
10 basketball players, a good match with extra time and stoppages, 7,000
4 volleyball players, innumerable dives and jumps, 1,500
15 athletes 3000 hurdles, true, they do not do laps of the track, but we have grilled them with sprint and jump 15,000
We add the trainers, and do not forget the account and ads of the agency that has followed them: 6,000
Adding up we arrive at approximately 107,500 K calorie from tables and calculations taken from internet.
Well, now what shall we do with this result?
With the value itself, I would say nothing, we are not obsessed with diets.
But I need one hundred and seven thousand five hundred K calories to thank everyone that has made these shots possible, as evidence of the energy that is needed to produce photographs, maybe a warning to those who think a simple click is all it takes.
Ah…I was forgetting, as always, Treccani online:
In technique, with reference to the mode of exploitation of energy and to the forms in which this is available for practical purposes, one currently talks of e.mechanics, e.thermals, e.electricity, e.water supply, etc., and one says source of e. any substance or process capable of making available to man a certain quantity of usable energy.
ADV AGENCY: Multiconsult
Thank you all, you guys: Atletica Bergamo 1959, Bergamo Basket 2014, Team Colpack under 23, Volley Bergamo Foppapedretti
Runner Assistant: Sebastiano Trovesi
The pleasure that children feel jumping in puddles
or cycling as fast as they can, splashing everywhere and everyone.
The sensation is the same,
that pleasure of transgression, that grabs you in that moment.
We tried that pleasure time and time again,
and then we stopped it, crystallized in an image:
the crown of His Majesty!
See you on SATURDAY 18 APRIL 2015 AT 18.00
Opening my exhibition
GLUED TO THE WINDOW
Spazio Espositivo Comunale LE STANZE
presso la Biblioteca – Mediateca A. Meli
via Roma 140 Trescore Balneario (Bg)
…tell it right!
Call your collaborators, your customers and your friends,
and make them know how you won gold,
thanks to your hard work, so thanks to them too…
ONE EYELAND AWARD 2014
SUB CATEGORY: Food
TITLE: Qualità Ineguagliabile
Art Direction: Luca Crescenzi & Luca Nicola
Food Stylist: Francesca Versolatto
Assistants: Marco Bergamini, Alessandro Della Valentina
To participate in the tour of Paris of AMPI (Accademia Maestri Pasticceri Italiani….Academy of Italian Master Bakers) was not only an honour but also a real pleasure.
The meeting with the great French ‘maitre patissier ‘, in the laboratories and workshops of, Pierre Hermé, Arnaud Larher, Jean-Paul Hévin was particularly interesting from many points of view.
Firstly: the tastings…well yes my dears, macaroons, chocolates, desserts, an unforgettable sensory experience.
Secondly: the discovery of an extremely high level of craftsmanship associated with illustrious names from the French Relais Desserts. This is an aspect of my work that I love immensely, the possibility to learn about the multi-facets of completely different worlds, the meeting and the relationships with people who live and work with passion and outstanding competence.
Thirdly: the relaxed atmosphere on the occasions of the meetings takes away the classic stress of daily working rhythms, what’s more I must add that the bakers are rather friendly.
And then there’s Paris.
The city which, as a boy, I wandered far and wide with my camera hanging from my neck, the first B&W until the 2005 calendar of the six European cities, which you can see here, a city always fascinating and enjoyable.
Thank you AMPI
Here some photos: the official shot at Trocadero, the backstage (tourists take photos to the photographer, shooting the…Tour Eiffel), the behind the scene of the travel with some famous pastry chefs…the latest vips of the tv.