Anna Parini is an italian illustrator talent, she lives in Barcelona since she studied at the Escuela Messana and where she focused on the design for publishing industry. In a year and a half, she published her images in many magazines including The New York Times, The Washington Post, Chicago Tribune, Wall Street Journal, Random House, Mondadori, The New York Observer, The Boston Globe, La Vanguardia.
Anna’s conceptual illustrations are a mix technic between handcraft and the use of softwares: spreadsheets, drawings, collages and scans, with a surprisingly Catalan accent she stressed us that there is not a unique piece of her works, the object image but just computer work for now. She is currently experimenting printed manual and monoprint.
Besides loving her job, Anna is also one of our favorite foodies and herbal expert: “I drink an average of 1 liter and a half of tea and herbal tea a day in a pint glass (before bed I add occasionally a bit of whiskey) “
Hi Anna, how is the matter of italian illustration, as you are living in Spain..?
In Italy there are very good illustrators.
Most of these, especially in publishing, are “forced” to work with foreign clients for economic and cultural issues. Altough, you can fill the gap between aspiration and professional work. Internet is a friend.
Let’s forget graphics tablets, pencils and colors, and go head into the kitchen: the current situation of your fridge?
Double concentrated tomato, Rizzoli anchovies in a pepper sauce, parmesan cheese, two fennel, tomato, three artichokes, mozzarella, a mango, curry pastes, yogurt probably died, half a lemon, grapefruit juice, celery, three eggs, a opened bottle of wine and ham.
First, second and sweet: Tell me a menu to which you could not resist
That ‘s so hard to fall back on nostalgia: my father’s pasta with clams and my mother’s meatloaf. I always prefer a second dish than a sweet. Lots of wine.
In the Sunday Review of December 4th, stands hypothetical blueberry pie (or bullets?) named Taxing the Super Rich. How did you get the idea?
The article spoke of the proposal by the U.S. government to increase taxes on the super rich, those people who earn more than a million dollars a year.
I thought that a less conventional way of representing the social divide would do with food products and less accessible.
The tin of caviar, whithout “a slice” was one of my first ideas. The concept worked because it joined the luxury concept to a more traditional economic graphic.
Now you are living in Barcelona, which is the food you link to homesick?
In the winter polenta with gorgonzola cheese, in summer burrata and basil.
A discovery of Spanish cuisine?
Caracoles and llauna.
What you prefer: goin’ out and eat something or staying at home and experiment in your own kitchen?
Both, whether it’s money or time when it does for food it is never waste.
I guess the pace of work are tight. There’s a quick recipe tips for dining snapshots at your computer?
Eggs baked, 10 minutes, you put on what you want.
It was a recent discovery. Great for getting rid of leftovers.
Here a link to Tastespotting with the possible variants: http://www.tastespotting.com/search/baked+eggs/1
Image 8 of the gallery, an illustration for your Essen, at the conclusion of the interview. What inspired you?
It is a possible remedy to the cold days, a scarf of spaghetti.