Nico Tondini (Born 1955) was born in Tuscany. He began practicing photography at the age of 20; he mostly focused on black-and-white portraits. Tondini has traveled to all the continents, and has published tourism reports of in Italy and abroad. He soon began writing and illustrating food and recipes articles, thanks to his interest in cookery and food. His food photographs illustrate many cooking books. Tondini says that he loves the images of Doisneau Robert, the folly of Miro, the colors of Chagall, the simple genius of Picasso, and the absence of color of Salgado. The best photographic advice that he has ever received is not to stop where all the people stop. He was advised to turn around and see all sides of a person, a subject, before taking a photo. If he weren’t a photographer, he would be a chef. He started cooking when he was 6 years old. He loves to cook and to create new recipes. After attending image and photography classes at the University of Florence with Professor Bacherini, he began taking interior photographs. To enjoy more his interest in cooking, he attended a course given by Riccardo Marcialis, a Milanese photographer and one of the most competent authors of food pictures. After completing the course, he began contributing to numerous Italian and foreign magazines on gastronomy. Framed Nico Tondini art hang on the wall of many hotels and institutions around the world. His photographs illustrate books such as Cucina Indiana, Di Castello in Castello, Cucina Araba, among others.