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Tuscan's flavours or the story of Spicy braised wild Boar

Brice Ansel

Brice Ansel

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brice-ansel.com
Hello dear Reduser,

Here is a mock up I did for a cooking project around Europe.
The idea was: not starting thinking about an appropriate TV format.
France=no choices=52mn-26mn-<3mn
Just getting into the mood and find the good narrative way to achieve,
what I wanted to talk about.
Just bored with all the cooking programs in Europe.
After a first load of portraits and recipes, it apear each films varied between 3 mn and 9mn.
Yep every story needs it's time.
I really enjoy the instant intimate imagery you get when people cook for a special occasion.
One of those moment in the year you want to cook for the others, just for sharing.
Even if the project have been evolve since, I still collecting portraits and storys.
Getting addicted. -:)

That film was one of the first I shot on Red M (3 years ago),
I was a one man crew, it was winter time and I din't really knew what I was doing with the camera and workflow those days.
Ha ha I'm feeling so grow up now, thanks to the generous Red users who did care sharing their knowledge with others.

Soo the Spicy braised wild Boar was prepared and cooked by the oldest group of hunters in Tuscany and also the smallest.
Exclusively male ambient, and really really Tuscan
You can't be more into the Tuscan culture: hunting, food and red wine.
I still feel privileged having being accepted by them.


The graphic elements are just for reference, no work on that part.
Some mistakes I did as operator have being integrate in the editing.
It was a narrative choice.



EDIT: Some more recipes.





In the Chianti, just after the grape harvest, start the olive harvest.
It is the last hard work in the field till the end of the year.
After collected and while waiting for the olives to transform in to oil,
people usually prepare a meal and especially the Bruschetta (a piece of bred) to honor the new oil.
It is also a good oportunity to celebrate with friends, and children, the end of a long harvest period.



The crêpes are to Brittany France, what the pizza are to Italy.

The crêpe is a really basic dish; Saracen flour, water, and that's it.
You can then put wath ever you want on top of it, like for a pizza.

A group of boys scout organise a crêpes party to finance a travel to Montenegro.

http://https://vimeo.com/53552699



Hope you'll enjoy
Regards
Brice
 
Last edited:
Brice, I can't find any link on your post....
 
How strange,
the film was embed on this thread, anyway I did put a link of it.
And thank you Kemalettin.
Best
Brice
 
As I'm the kind of hypocrit who despises hunters but can eat wild boar day and night, this film makes me sick and hungry.
Nice project, would love to participate with something from my region.
 
Thank you guys,
after more than 200 views without replies I was starting to feel lonely.
Paulo I will remember to contact you if I plan something in Rome.
Here is another recipe for the ones who are interrested.
This is the very first one I did.
Turckey and Ricotta meat loaf
[url]https://vimeo.com/27196083
[/URL]

It was shot in Siena during the Palio.
A group of women from the contrada Istrice, organise a diner to celebrate the victory at the Palio.
Exclusively feminine ambient.
Interesting to see the difference of behaviour with food,
beetween the male hunters and the women team from Istrice.
On that film the structure is a bit different, I tryed to articulate the narration with an interview.
I tend to prefer the no coment recipes, the interview is to classical for my taste.
And by the way, I recomend you to give a try to that recipe, it's really easy to do.
Bon appétit
 
Last edited:
Still playing with my old stock footage from the first guerilla session I made with the Red M (2008)
And another recipe!
This mock up is about the olive harvest.

In the Chianti, just after the grape harvest, start the olive harvest.
It is the last hard work in the field till the end of the year.
After collected and while waiting for the olives to transform in to oil,
people usually prepare a meal and especially the Bruschetta (a piece of bred) to honor the new oil.
It is also a good oportunity to celebrate with friends, and children, the end of a long harvest period.
The wine is transforming in the barriques, the oil is in the jars.
Lets eat!
Bruschetta, olio nuvo, e Salsicce made by Riccardo Stiaccini.


Enjoy
Best
B.
 
The imagery and edit are a pleasure to watch and learn from!!

That old M semsor gave you some incredible footage.
 
Thank you Brandon,
glad you enjoy.
The M sensor was indeed great, we never did the MX upgrade, until the Epic.
B.
 
Still digging in my old Red M stock footage.
This recipe was a total improvisation.
After reading the local news paper and a couple of phone calls,
I ended the same day in a house filming women preping crêpes for a large quantity of people.
The crêpes are to Brittany France, what the pizza are to Italy.

The crêpe is a really basic dish; Saracen flour, water, and that's it.
You can then put wath ever you want on top of it, like for a pizza.
The women, for that particular event used an egg and white flour aswell,
to minimise the risk due to the big quantity of people the are cooking for.

A group of boys scout organise a crêpes party to finance a travel to Montenegro.
Hope you'll enjoy.
Best
B.
http://https://vimeo.com/53552699

 
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