The Secret of La Baciocca
I was given the assignment of writing a culture piece. I focused the article and accompanying photo essay on a local- family business that has passed down through multiple generations the secret of making an ancient traditional recipe for a much sought after crescia bread. The article was distributed in Italy and to the JMU community as part of the Urbino Now magazine.
this is the first part of my story
this is the second part of my story
this is my work cited with some of my sources
this is the first part of my story
Breaking it Down
For over a month I put together this story, working side by side with highly esteemed mentors, such as Pulitzer prize winning authors. To write this story I had to interview a plethora of sources both inside and outside the town of Urbino. The story centered around Laura Amadori and Giuseppe Baldelli, the owners of La Baciocca. Their business focused on a special crescia recipe that had been passed down through their family. For this article, I also interviewed local grocery store owners who sold this crescia and residents of the town who enjoyed the crescia.
This is the first page of my article in the Urbino Now magazine. I worked with another SMAD student, Madeline Edwards to discuss the design of my article in the magazine. The selected photo was a photo I took of a crescia sandwich and was used as the cover photo for my article in the magazine.
This is the second page of my article in the Urbino Now magazine. I took the top left photo at the local Urbino restaurant Ragno D'ore as the cook was kneading the dough as part of the crescia preparation. In addition to her infographic on the spread, Madeline also took the bottom right photo, featuring La Baciocca owners Lara Amadori and Giuseppe Badelli. Madeline and I chose the quote "you change the hand, you change the product" from my article as the pull quote for this piece.
