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Marotta Ristorante — Chef Domenico Marotta, Squille

Food & Beverage · 2021–Present

Marotta Ristorante — Chef Domenico Marotta, Squille

The white tablecloth as a canvas, white as backlight.

The subject

Domenico Marotta's contemporary vegetable cooking in Squille, in the Alto Casertano: the restaurant's own kitchen garden, Campanian roots, the “Radici & Innesti” (Roots & Grafts) tasting menu. One Michelin star in the 2026 Guide.

The point of view

Working in the garden with chef Domenico Marotta, I noticed he often held vegetable leaves up to the light to study their detail and their natural design.

I chose to reinterpret that gesture and turn backlight into a visual language: the common thread of the restaurant's visual identity. We applied it by photographing ingredients in cross-section, backlit, focusing on their design until they became almost painterly, minimalist artefacts.

Over time, white went from being context to being language.

The journey

Since 2021, an ongoing collaboration. In three years the restaurant earned its Michelin star and its visual identity took shape.

The images have appeared in magazines and guides, on the restaurant's website and social channels. Some became printed art menus, handed to guests.

Detail of a fine dining dish: ravioli, green sauce and foam — kitchen of Marotta Ristorante, chef Domenico Marotta, Squille
Handmade-label bottles of signature extracts and juices (strawberry grape, prickly pear, hazelnut and coffee) — Marotta Ristorante, Squille
Minimalist still life: an artisan knife and a walnut on a white background — photograph for Marotta Ristorante, Squille
Black-and-white botanical study: a backlit flower — fine art photograph for Marotta Ristorante, Squille
Minimalist fine dining dish: a pink slice with botanical stems and drops of sauce — kitchen of Marotta Ristorante, chef Domenico Marotta, Squille
Black-and-white botanical study: a velvety leaf in detail — fine art photograph for Marotta Ristorante, Squille
Cooks cleaning chiodini mushrooms on a steel counter in the kitchen — Marotta Ristorante (1 Michelin star), chef Domenico Marotta, Squille
Black-and-white photographic study of a plant shoot — visual identity for Marotta Ristorante, chef Domenico Marotta, Squille
The chef pours broth over a poached egg in a fine dining dish — Marotta Ristorante, chef Domenico Marotta, Squille
Detail of signature cooking: a drink with green powder poured into a glass — fine dining food photography
Fine dining dish: white veils with yellow petals, clover and mushrooms on crunchy soil — kitchen of Marotta Ristorante, chef Domenico Marotta, Squille
Infusion of fresh herbs and flowers in a glass teapot — kitchen of Marotta Ristorante, chef Domenico Marotta, Squille
Black-and-white botanical study: a large round veined leaf — fine art photograph for Marotta Ristorante, Squille
Back to work

Food & Beverage Photography: Marotta Ristorante / Domenico Marotta

Photographer for Marotta Ristorante, chef Domenico Marotta’s gourmet restaurant. It opened in 2019 on the first floor of Villa La Collinetta, the family restaurant, as the fine dining arm of a project rooted in Campania.

Domenico Marotta, born in 1989, trained in the kitchens of Alain Passard, Enrico Crippa, Andrea Berton and Éric Frechon, with stints abroad alongside Kobe Desramaults in Belgium and Seiji Yamamoto in Japan. His tasting menu brings together rigorous technique, wild and local ingredients, and modern pairings that stay true to Campanian roots.

The dining room is led by sommelier Anna Coppola, a decisive presence in the experience as a whole. Gambero Rosso, 50 Top Italy and Identità Golose single the restaurant out as one of the most interesting talents in new Italian cooking.

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