Renato Cerisola Photography Exhibition in the Heart of Parma

31 August 2009 – On Friday 18 September, Via Cavour, Parma’s drawing room, will be transformed into an open-air exhibition dedicated to the land of prosciutto.
With great style and sensitivity, combined with an originality that will not fail to surprise and impress viewers, the photographer Renato Cerisola has portrayed elements of the land of Parma, the atmosphere of the production sites and the “scalere” (wooden racks) where the Parma Hams hang while we patiently wait for them to cure.
Renato Cerisola has had a very fruitful career. His most notable experiences include a book for the Office of the President of the Italian Republic, which was followed by an exhibition in the rooms of the Presidential Palace that received more than 40,000 visitors, and a book of photography to celebrate 50 years of the oil and gas company Eni, focusing on environments and populations in Egypt, Nigeria and Kazakhstan. In 2005-2006, he exhibited his works in Washington DC at the American Academy of Sciences, on the topic of Italy’s space research.
Representing a key stage in his career and a prototype for similar internal communication initiatives using visual language, his latest monograph is on Villa Tornabuoni Lemmi in Careggi, Florence, which was produced for INAIL (the Italian Workers’ Compensation Authority) and recently reprinted in three editions (Italian, English and Spanish). He is currently working with Techint SPA and Motta Editore on a book of photography celebrating the steelworks of Europe, the United States and China, and with INAIL on a volume on their prestigious building in Via IV Novembre in Rome.  
The opening of the exhibition will follow that of the tasting stand set up in the very central Piazza Garibaldi at 5:00 PM. This will be hosted by the chef Fabio Campoli, protagonist of the television programme “Uno mattina estate” on RAI 1. Fabio Campoli is also the author of various books.  From his latest book, “Note di gusto” (“Tasting Notes”), which is due to come out in a few months, he will take three recipes based on Parma Ham, which he will preview for the Festival.

 

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