Rocco Galatioto, nice photos and good food

 

 Sometimes I think back with great fondness on my medium format camera. Loaded with Kodak Tri-X Pan Professional. Some of the results were magical. I had several such cameras. Yashicamat 124, Mamyia 220 and C-2, Minolta Autocord, Koni-Omega and my glorious Rolleiflexes. When I used D-76 full strength, I obtained unrivaled tonality. But digital has eclipsed film and progress marches on. Here a three examples. Mamyia 645 Rolleiflex 75mm Zenar F:2.8 Yashicamat 124 G  

 

  During this apparently endless quarantine that has taken nefarious political implications, I more that usual take respite and consolation in cooking Italian dishes. Please bear with me when I assert the supremacy of Italian food not only for it's diversity and healthfulness but because of it sublime flavor. As Luigi Barzini writes in his The Italians, French cuisine  challenges nature and thusly create all sorts of ridiculous plates such as  pressed duck etc., Italian cuisine celebrates nature. Naturally, in order to pull this culinary miracle only the best and finest ingredients must be used, something at times difficult outside Italy, but when one finds the right stuff the results are heavenly. Therefore, buon appetito.    

 This image of pure tranquillity was shot in Provincetown, Massachusetts, in Cape Cod. This was before this nonsense of Covid 19 that turned governors into little dictators. I want to return there next year but I'm not too hopeful. 

This is one of Manhattan's Little Italy most enduring bakery. We Italian love our bread and take these institutions very seriously.   

  We did a lot of traveling and after a hiatus due to child rearing we resumed this great passion. 

  Autumn is really the best time to photograph nature here in the North East of the United States.