Daily Bread by French-Italian photographer and journalist, Jean-Marc Caimi is featured in Hungry Still with a personal anecdote and recipe as seen below.

“I believe that there is a close connection between the recipe introduced below and how I have been working for the project Daily Bread. The recipe is a very straightforward one, just like the pictures. Both the recipe and the pictures are made from essential ingredients that life offers you on a daily basis. The taste of the recipe, ‘Variations on Spaghetti alla Puttanesca’ (Prostitute’s spaghetti), is quite strong and can even turn up ones nose. The same thing may happen with the pictures in Daily Bread. This recipe can vary, depending on many factors and I would suggest you be ready to welcome the experience of the unexpected. That’s the joy of the perpetual astonishment that both cooking and photography may bring.”


Variations on Spaghetti alla Puttanesca

You can add, change, switch or omit one or more ingredients, depending on how the situation and the subject you’re ‘cooking at’ makes you feel like. Let’s try to make at least a draft list, supposing we’re cooking for two…

– 200 g spaghetti or bavette (depending on how you feel)
– 2 tsp olive oil
– 1 clove garlic (optional)
– 15 fresh cherry (or Pachino) tomatoes
– 5 anchovies (in oil)
– 1 tsp capers and/or black olives (pitted)
– Selection of herbs; hot peppers, fresh basil, oregano, wild fennel (you can mix them all or add just one, for an ever changing recipe)
– Parmesan cheese to taste (optional)
– Black pepper to taste (optional)


Begin by bringing some salted water to the boil. In a large pan, briefly fry the garlic and hot peppers. Lower the heat and add the anchovies and the olives (if using). The anchovies will soon dissolve. Add the chopped tomatoes and the capers. Stir well. Cover with a lid and cook for 15 minutes on a low heat. Add fresh basil/oregano/wild fennel at the end of cooking. Usually, no salt is needed.

Cook the pasta al dente. Strain the pasta and add it to the pan with the sauce. Increase to a medium-high heat and stir the whole thing for one minute right in the pan. Prepare the dishes and serve. To finish, grate some Parmesan cheese (if you choose) and black pepper. Don’t forget to take pictures of the banquet.

Multimedia Tips

a. What program was used to create the multimedia?

An old fashioned iMovie ’08.

b. How and why did you choose that sound/music?

I have followed a side career as a musician. I enjoy writing all the soundtracks for slide shows. Some tracks belong to “Minimalismus” a record released teaming up with Israeli musician Ziv Jacob.

c. Tell us about the editing process when you think of a multimedia.

It is a challenging work when static elements, as pictures are, are combined with video footage. It is like making interact people speaking two different languages. For photographers this is really good practise, giving new dimension and perspectives to the photographic series. In these years I learnt quite a few things as a photographer while assembling multimedia pieces for stories. Then the music has to be conceived following a certain rhythm. Multimedia is in fact very much a question of rhythm. Lately I had the opportunity to work with fellow photographer Valentina Piccinni who is very good in editing and helped me a lot to give structure to my pictures. As a team of two we enjoy the whole creative process a lot.

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Jean-Marc Caimi | Daily Bread