Biscotti: A Delightful Culinary Journey

Based in Johannesburg, I have the privilege of photographing a diverse array of culinary delights. Collaborating closely with esteemed food stylist Anna Montali over the years has allowed us to craft captivating images. Recently, our work together graced the pages of Food & Home magazine's March 2020 edition, featuring Italian biscotti. Renowned for their Tuscan roots and unique twice-baked preparation, these biscuits seamlessly blend centuries-old tradition with contemporary culinary appeal.

The Art of Baking

Biscotti, or "twice-cooked" in Italian, are first baked as logs, sliced, and then baked again to achieve their crispiness. This method enhances their texture and extends their shelf life, perfect for pairing with coffee or dessert wine.

Flavours and Versatility

While traditional biscotti feature almonds and anise, modern variations include chocolate-hazelnut and cranberry-orange, catering to diverse tastes and occasions.

Capturing Culinary Beauty

Photographing these biscuits in a simple glass jar highlighted their golden-brown hues and almond adornments. It was a joy to showcase their rustic charm through my lens.

Try It Yourself

For those inspired to bake, the magazine's recipe offers a straightforward way to recreate these timeless treats at home. With minimal ingredients and patience, you can indulge in the flavors of Italy.

Conclusion

Biscotti continue to captivate with their rich history and delicious taste, making them a staple in Italian cuisine and a joy to photograph and savour.