Food Photography Workshop in Sweden


Finally, I can share with you what I have been planning during the long winter months. Already in June I will run a Food Photography Workshop in Sweden. Do you want to improve your photography and food styling, while you are enjoying an authentic Scandinavian experience? Then come and join us this coming 15-20 June.

A special location at Casa Bartke

Imagine a house in the middle of the Swedish Country Side, birch forests, smell of pine trees. Moss on the roof of red houses, old stone walls surround the different properties. One road, few cars break the silence. An open landscape view. Outside the house, chickens scratch in the fresh soil. There are no gates or fences to protect or cover the beauty of this garden full of rhododendrons. Now open the door of this majestic old wood house; someone is baking, can you smell it?

You have arrived at Casa Bartke.  Come with me to the kitchen. Herbs and spices, fresh vegetables from the kitchen garden combined with classical Swedish furnitures… (Take a look also to the previous post, Kanelbullar)

Come with me in the kitchen.


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Sourdough bread from Salli, with a 100 year old culture from Finland, tastes wonderful with Raphael’s honey straight from the garden.

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Here Salli and Raphael are baking together…

preaparing a summer version of the Kanelbullar with red currants.

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Are you attracted by the Swedish country side life style?

Grab your camera and come with me! Together we will learn how to compose, set your pictures, while enjoying great authentic food. Salli will delight us with a Swedish breakfast, smörrebröd and kanelbullar. Let’s cycle together to the lake called Coffee Lake to enjoy some Scandinavian-style picnic.  Here we will learn how to style, prop and do a shooting on-location. A swim in the lake and have a enjoy-full discussion around the camp fire while the sun sets. Next morning we will go to do some prop hunting at a typical Loppis (flea market) to gather material for our next styling and shooting. In the end, a wonderful Swedish dinner served inside an old barn will be the perfect ending to this five days course.


Casa Bartke  is in Skåne, Sweden’s most Southern tip is stated by The New York Times as one of the top places to visit in 2016. “Almost mythologically Swedish — all unadulterated coastline, mushroom-filled forests and red wooden houses — rural Skåne has been attracting lots of creative types who come to farm (organically, of course) and cook.” But also Älmhult being close, as the birth town for Ikea, a brand new Ikea Museum and it also hosts the head office for all product development for the multinational furniture brand. Salli & Raphael, a Finnish and a German traveler, who found the perfect place on earth. Together they run a small organic farm which was found 1850 in rural Southern Scandinavia. Casa Bartke. The creative couple has always some passionate projects running, both for the neighbours and the visitors. Food places an important role in their everyday life, growing things themselves and preparing it into a delicious meal which is eaten by many people around a long table.

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Fette Biscottate and Some Spring Pictures!

Fette Biscottate And Spring Pictures… #nopalmoil #foodrevolution Versione Italiana dopo Read More Yesterday was the first day of spring, 21 March. I was coming back from an amazing job adventure in Milan. Yes! For a fabulous Italian Magazine, La Cucina Italiana.  And from visiting my sweet nephew and nice…There I spent time playing with them, decorating eggs for Easter and baking “bignè di San Giuseppe” for my brother (those are typical sweet treats we use to give for Father’s day, 19th March) Arrived here I have so many things to do but I decide to take it easy for one time in my life. So between cooking, and tasting, styling and shooting I decide that was time to write here about my last recipe: “Fette Biscottate”, I don’t like the” rusk”word to translate, but this is what it is, slices of sweet bread with barley malt flavor. I did  this recipe because I decide to start to avoid palm oil and all the things are made with that. It seems impossible, but somewhere I have to start. Recipe inspired from Anice e Cannella Fette Biscottate Ingredients for 30 slices. 500g wholemeal flour 500g flour  7 cereals 100g caster sugar 10g dry yeast 3 tsp malt barley 450ml water 2 egg whites 100ml sunflower oil 1 10g salt 1 egg yolk Dissolve the yeast in the water, then add all the dry ingredients, then the egg white, and the oil. Make the food processor work for about 15 ‘ with the hanger hook, medium-low speed. Finally, add the salt and let it go for other 5 ‘. Let it in a bowl  for 30’, at room temperature, covered with foil. Then divided into 3 loaves of equal size. Let  them rise for about 15 ‘. Then rolled out with your hands and roll up tightly along the long side (like a baguette) each loaf and place them in trays sliced ​​bread. Let rise for one hour at about 28-30 ° C. As soon as the loaf look enough rised, brush and bake at 180 ° C for 30 ‘. Then cover with aluminum foil and turn down to 160-170 ° C (depending on the oven). Let cool on wire rack. The next day, slice each loaf in 8mm slices and bake them  at the lowest Temperature until they will become golden and dry. (About 1h baking at 120°C) So because in Italy as you maybe know we like sweet breakfast this is my way to star days… thinking I have done a small step for a good reason. NO PALM OIL, that’s my daily food revolution.   […]