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Alessio Fangano
Works at RecipeTaster
Attended Universita di Firenze
Lives in Bonn
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Alessio Fangano

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ViralSweep - Enter to win a copy of Topaz Impression!
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Septiana Kapuas's profile photoAlexandre Lazari's profile photoAlessio Fangano's profile photo
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+Alexandre Lazari please pose these questions in our community not as a comment to a random post of mine, thanks :)
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Day 4 of 5 - #splittonefivedaychallenge  
Today I bring you to  #Florence  gazing up at the Pazzi chapel and the bell tower of Santa Croce.
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Septiana Kapuas's profile photoJens Haetzel's profile photoAlessio Fangano's profile photo
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Hei +Jens Haetzel​ great hearing from you! Definitely let's meet up soon :)
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Day 2 of 5 #splittonefivedaychallenge  
Today we go to Sicily! :)
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Looks like I missed the boat on the #splittonefivedaychallenge  but I am about to board ;) 

This is how Alan Shapiro formulated this Split-Tone challenge:
'Now that the black and white challenge has circled the globe a few hundred times, I want to start something new that takes monochrome processing to the next level. Let's all play with split toning for a while and share among our friends.'

I was invited by +Caroline Fraser and I would like to ask my friend +Jenn Oliver to join us ;)

This is my first addition so Day1 of 5: a roses still life I shot some time ago but never got to finish editing, until now... :)
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Beautiful +Alessio Fangano. Like you I am enjoying revisiting old images for this challenge.
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Alessio Fangano

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I have printed the same photos (book or loose) with 4 companies, 3 matched my calibrated monitor pretty well, the last company that has RAVING reviews delivers pictures that are roughly 20% brighter and with 30% less contrast... What would you do?
The last company would be pretty convenient for covering orders across the borders.
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Elmar Schrage's profile photobörje ensgård's profile photoAlessio Fangano's profile photoPeter Chung's profile photo
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Sure +Elmar Schrage, the companies I am satisfied with across color and BW are Shutterfly and WHCC (both US based), Blurb is ok for colors but gets color casts on BW, while the company with weird print offset is WhiteWall...
Thanks +börje ensgård finding a decent local/European printing manufacture seems to be tricky.
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Day 5 of 5 - #splittonefivedaychallenge  
Today we are in #Sicily , looking into the water source that once was the nymph Arethusa. Now in this location, a dense vegetation of Papyri grows right at the edge of the Mediterranean sea.
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Day 3 of 5 - #splittonefivedaychallenge  
Today we are in the antique town of Siracusa, #Sicily . Plenty of funky architectural bits in there, like this one :)
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Caroline Fraser's profile photoMark Kelly's profile photo
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very nice +Alessio Fangano, funny that we are always looking for nice textures to overlay our images & your walls have them built-in ;)
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Alessio Fangano
owner

Discussion  - 
 
Food for thought: photo editing, compositing, manipulating is as old as photography itself.
Let's not see it as necessarily "faking" a photo but rather bringing what comes out of our cameras close to what our eyes see (and believe me, our brain is a master at faking reality ;) ).

http://www.dailymail.co.uk/news/article-2107109/Iconic-Abraham-Lincoln-portrait-revealed-TWO-pictures-stitched-together.html
U.S. President Abraham Lincoln may look every bit the all-American hero in this 150-year-old pre-Civil War photograph. But it is in fact a fake - two photographs stitched together.
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Milind Shrivastava's profile photo
 
For some reason I still cant get to the idea of using the post production to make any chnages to my photos..
May be I will like it when I am more experienced into this area
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Alessio Fangano

Allgemeine Diskussion  - 
 
Is anybody here interested in Food & Lifestyle photography? I will be offering a 3 days course at VHS starting September and we are just 2 people short from having it accepted: http://vhs-bonn.de/programm-anmeldung/food-and-lifestyle-photography-for-beginners-and-bloggers-n6920?sKategorie=460087

I hope it is ok for me to post this info here :)
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Elmar Schrage's profile photoAlessio Fangano's profile photo
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Thanks +Elmar Schrage :) Looks like I have a full course this semester :D I hope it will be as good as I want it to!
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Alessio Fangano
owner

READ FIRST - RULES  - 
 
FAQ

Why was my post deleted???

With over 130,000 (!!) members in this community, it requires active moderation to ensure that posts are relevant and on topic in order to best facilitate interaction and engagement among members.  If you are wondering why your post was deleted, chances are it was for one of these reasons:

1. No description Our rules require some description about the photography of the image.  Some suggestions on how to include this: under what circumstances was the photo created? what was the the light/where was it coming from? was this in a studio, home or on location at a restaurant? what choices or decisions did you make when you created the image - i.e. how did you style the food, or choose to position it in the photo, did you do anything to change the lighting, or think about the props that you placed in the image? do you want to ask for critique from other members and get their opinions about your photo? what would you have changed if you could do the image again? do you have any other questions about photographing your image, or tips or techniques to share?

2. Only EXIF (camera, lens, aperture, shutter speed) was shared This information is easily accessible under "photo details" when someone clicks your image, and we would much rather see more insight into how you work.  Instead, try answering one or more of the questions listed in point 1.

3. Description only about the subject, not the photography See point 1 for suggestions.  While we are all foodies to some extent (else we would not be photographing food!), this is a photography community first. Sharing information about the food/culture of the subject is great, but do not forget to also talk about the photography of the image.

4. Not your image We are not a photo sharing community, we are a community of actively participating members who like to comment and discuss with each other.  Members cannot do this and ask questions if it is not your image. We also want to respect copyright.

5. Image not posted directly to Google+ We require images be posted here rather than posting links to outside sites, because it results in the most participation among other members and helps keep the community from being too spammy looking.

6. True spam We moderators do our best to delete/ban true spam.

Some FAQ:
What if I am an amateur and don't know much about food photography? Great!! Hopefully thinking about some of these topics (listed in point 1) will help you evaluate your image, which is one of the first steps to improving - there is no need to share technical information if you don't want to, but a bit about your thought process will help members offer you the most helpful advice to improve. 

What if I only use a mobile phone? The same rules apply. Remember, the camera does not create the image, you do - and no matter what camera you use, the choices you make and your thought process are what help members interact and learn from each other :)?
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Alessio Fangano

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When in #Lyon , share a meal! ;)
The best meals are those shared among friends. This restaurant in Lyon promises good times!
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In his circles
283 people
Have him in circles
3,174 people
aboubakr majjad's profile photo
Werner Roland's profile photo
Luigi Lamola's profile photo
eDDie TK's profile photo
NAVIN TRAVELS's profile photo
Jurgen Steenhaut's profile photo
Mark Whitney (bazzle)'s profile photo
Oren James's profile photo
valdinei nei's profile photo
Work
Occupation
Photographer
Skills
Photography, Teaching, Cooking, Photo Editing, Recipe Development
Employment
  • RecipeTaster
    Director, 2011 - present
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Bonn
Previously
Florence - Catania
Story
Tagline
Savour the Unexpected!
Introduction
I was born in a sunny little town in Sicily back in the day. My life was happily divided between my scientific studies and practicing the decorative arts until I moved to Florence for my University studies. Here, for the first time ever, I was left free and responsible to cook for myself. Long story short, I soon was catering to all my housemates.
Once I obtained my Master Degree in Physics I moved to Bonn, Germany, to follow up with a PhD. It wasn't long untill I realised how a tight fit a life of pure research was for me. In the period that followed, I started my blog "Recipe Taster" as a way to reach out into what was still a mysterious world to me. 
Little by little though, what seemed at the beginning as a complete shift in careers became more like a natural evolution of myself. My scientific studies have in fact empowered me with the knowledge and attitude that I find essential for developing new successful recipes that work.
I now manage my activity as freelance recipe developer, private chef, teacher and photographer, embracing both my artistic and scientific side.
Education
  • Universita di Firenze
    Physics, 1997 - 2004
Basic Information
Gender
Male