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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 #.
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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.