A Photographer’s Chance Meeting

Meet Lorenzo Nencioni. He is a photographer here in Florence.

We met on the bridge watching a Chinese couple newlywed being photographed. We talked about business here and back home where I learned things are the same.



This is his card. I asked why is it blank? He said he wants to be mysterious.

He is now a real estate agent.




Florence for Lovers

Sunset paints Florence. Along the Arno river  hundreds of people gather to celebrate it for many reasons beyond its visual beauty.

Some need company,





some find it.


Some, while not sanctioned by the local authorities,



profess it, lovers locked together, key thrown into the river



all images ©2017matthewpace

contact matt@matthewpace.com

Pasta,Cheese,Prosciutto,Love..Roman Style

So my journey begins in Rome…not in Pennsylvania…but Italy. Hot and crowded in summer, like really really crowded, it’s rich in monuments, fountains, antiquities and of course, The Vatican. Of course we all know that so put the trip on your bucket list, go in fall.




For me, it’s also about food since that’s what I do as Miami Food Photography.





Salumi, cold cuts to us, and cheese with a great non-alcoholic drink called Grodini, that tastes like Compari and oranges, very refreshing and habit forming. It’s perfect by day but it’s what’s up at night that makes Rome even more interesting.



Wonderful sidewalk cafes serve their specialties. Look down the smallest side streets and find them. This one had fresh made pasta and gelato.








Who knows..eat enough pasta, soak in the night air, bask in the night light and buona fortuna!








Sudado de Pollo..( you don’t want to know what this means)

Here’s a Colombian recipe we tried that proves to be a whole lot better than its name translates to, take my word along with a cold glass of white or rose wine and a good loaf of crispy bread. It also gets better the next day…

5 yellow potatoes (peeled and cut in half)      miamifoodphotography_IMG_7875
1 package of frozen yuca
8 pieces of boneless/skinless chicken thighs
1 package of corn on a cob (cut corn in half)
1 red pepper
2 tomatoes
1/4 cup freshly chopped cilantro
2 cups of water
1/2 tsp of ground cumin
1 small sweet onion
1 garlic clove
1 tbsp live oil
Goya sazon with achiote
salt and pepper to taste

Brown the chicken in 1 tbsp of olive oil, salt and pepper to taste.  Set aside when done.
Saute chopped red pepper and onion.  Once the onion is translucent, add the chopped garlic and sauté for another 5 minutes at low heat.
Add 2 cup of water.  When boiling, add yuca, corn, and potatoes.
Add Goya sazon and cumin.
Add browned chicken and cook for another 15 minutes so all the flavors can blend together.

For more food photos