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Freelance translator and/or interpreter, Verified site user
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Services
Translation
Expertise
Works in:
Architecture
Art, Arts & Crafts, Painting
Photography/Imaging (& Graphic Arts)
Poetry & Literature
Cooking / Culinary
Advertising / Public Relations
Portfolio
Sample translations submitted: 1
English to Italian: The history of Noma/La storia del Noma General field: Art/Literary Detailed field: Cooking / Culinary
Source text - English The rest of the Danish restaurant world laughed at Noma’s
gastronomic concept. Even some of René’s closest allies in the
profession poured scorn on these insubstantial visions and gave
the restaurant nicknames like ‘Blubber Restaurant’, the ‘Whale
Penis’ and the ‘Seal-Fucker’. Messing about with traditional Nordic
food and raw materials was not the done thing. It was ridiculous.
‘People dismissed us as a mere flash in the pan,’ René explains. ‘By
contrast, my view was that we had the chance to create our own way
of expressing ourselves, our own signature. The fact that I wasn’t
taking over an existing business and wouldn’t have to carry on
and work in the spirit of an old restaurant tipped the scales.’
Translation - Italian Anche tra gli addetti ai lavori il progetto Noma era considerato una follia. Alcuni colleghi amici di René lo prendevano in giro per essersi fatto invischiare in un’impresa così assurda e si divertivano a battezzare la sua creatura con nomignoli feroci tipo “In culo alla balena”, “Al capodoglio ingrifato” o “W la foca”. Pensare di riuscire a lavorare esclusivamente con prodotti tipici del Nord Atlantico era semplicemente assurdo, addirittura ridicolo. “Tutti consideravano il Noma un semplice fuoco di paglia”, ammette René. “A dispetto di tutto, però, mi convinsi che avevamo tra le mani un’occasione d’oro per creare qualcosa di unico e dar sfogo a tutta la nostra creatività. Anzitutto mi sarei trovato a gestire un locale nuovo di zecca. Non avevo insomma la responsabilità e l’obbligo di dover portare avanti la tradizione e il buon nome di un’attività già avviata. Mi sembrava un vantaggio non da poco e già di per sé un buon auspicio”.
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Translation education
Other - SSLMIT Forlì (University of Bologna)
Experience
Years of experience: 23. Registered at ProZ.com: Jan 2012.
Professional translator active from 2001.
I've worked for several publishers, including Phaidon press, Utet, Planeta/De Agostini, teNeues, Gribaudo/Parragon, Marks&Spencer, Domus and Feierabend.
I've translated several works of some of the most famous chefs in the world, including Ferran Adrià and René Redzepi.
Main fields of expertise: art, architecture, children literature, comics, gastronomy/cuisine, games, history, photography
Keywords: art, arte, photography, fotografia, fumetti, comics, architetture, architecture, storia, history. See more.art, arte, photography, fotografia, fumetti, comics, architetture, architecture, storia, history, children literature, libri per bambini, cucina, gastronomia, gastronomy, cuisine, molecular gastronomy, gastronomia molecolare. See less.
Portfolio