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LILA & ROSSA
TITULO
Lila stumbled upon Miguel Dasso Street, the heart of San Isidro, and likely Lima’s most luxurious spot. In the corner, this restaurant welcomed us with a relaxed terrace and just across the bar, in the from entrance to the right, you can try the best local sweets.
Bordampe had the idea of recreating our cool intervention at Rossa pizzeria and try to get some photos and portraits of the brigade. The chef had just arrived from Mexico DF and turned out to be a friend of our art director, Arianne Marie Bryson. A few minutes later, the owner arrived when our biggest display was built inside the second patio.
TITULO
Over 40 dishes were photographed that day, and some of them were pictured for the first time, including all the areas of the restaurant. Coffee, breakfast, and brunch tables were also presented. And this time, it was for our Colombian friend too. The bartender offered a wide variety of cocktails, mocktails, juices, and sparkling sodas.
Lila offers a nice menu for any hour of the day, with fresh dough for pastry, bakery, and crunchy pizzas, loosing over some coffee or afternoon cocktail can be easy. They always receive you with a smile.
TITULO
After working with Pernod Riccard in Osterling’s restaurants, it was only a matter of time before Rossa Apasionatta, that pizzeria in San Isidro, ended up hiring us! Pizza is insane.
Bordampe invited us to document the whole process in just two days, and we had complete freedom to do whatever we wanted. They had a list of numbered flavors, so each combination had a #.
TITULO
The Venezuelan chef was really committed to this project. He invited us to review the ingredients and doughs process on the first day. The Colombian bartender in charge of drinks made sure to take photos of every cocktail she created.
TITULO
The cook suggested that we start working on the supplies and a few drinks while we find our light on the first day. We practiced them with their own feedback and then organized the mise en place for the main recipes. After that, by next morning he gave us the 20 flavors that were still pending, keeping his promise.
The pizzeria had a simple, clean design with a big window. It became a natural studio for all the food we shoot in a single day. And just like in a good dinner, we ended up convinced at the desserts. Amazing proudly work for the freaks.
