Italian photographer Diego Papagna has built a reputation for transforming everyday ingredients into striking works of visual art - blending technical precision with a bold, imaginative use of light, texture, and material. This year, his distinctive approach earned him international recognition at the World Food Photography Awards sponsored by Tenderstem® Bimi® Broccolini, where he won the Production Paradise Previously Published category with his evocative image Sky Mushrooms. Often described as the ‘Oscars of food photography,’ the Awards celebrate the very best in global food imagery, and Diego’s win is a testament to the power of creative experimentation. We spoke with him about his journey, the making of his winning photograph, and why the Awards offer an invaluable platform for photographers at any stage of their careers.

‍What first sparked your interest in photography, and how did you find your way into specialising in food and product?

My interest in photography is, in a way, a family affair. I took my first steps in the field working alongside my father, who sold professional photographic equipment. That world became my playground: I spent days surrounded by cameras, lenses, and lighting gear, and had the chance to observe and assist many photographers at work. Those early experiences on set opened my eyes to the magic behind image-making and allowed me to explore many different genres.

Among all the paths I experimented with, food photography is the one that immediately resonated with me when I started working as a full-time photographer. It felt like the perfect meeting point between my passion for photography and my love for food, objects and their shapes, a space where creativity, technical precision, and a bit of alchemy come together.

What truly helped me in the beginning was the freedom to create images even in very small spaces, without needing a large crew or expensive gear. That gave me the possibility to experiment, to refine my style, and to build the portfolio that allowed me to embark on this journey.

‍In 2025 you won the Production Paradise Previously Published category of the World Food Photography Awards - the most prestigious competition in the field of food photography. Can you share the story behind your winning image, Sky Mushrooms, and how the idea came about?

The starting point was the concept of creating a sort of sky, placing the pan right at the center so it could act as a sun.

Whenever possible, I like to work with ingredients that aren’t too common, and in this case, I chose Buna-shimeji mushrooms (the brown variety of Shimeji, originally from Japan). I love mushrooms as a subject: they have a distinct poetic quality, and their shapes and textures offer a wide range of possibilities.

‍Sky Mushrooms has a very distinctive atmosphere - steam, translucence and a sense of movement. Can you walk us through the technical setup and creative decisions behind capturing that effect? What were the biggest challenges you faced in bringing the concept to life?

For Sky Mushrooms, the atmosphere came from a combination of simple tools and very quick timing. During the shoot, I repeatedly moved the transparent hot pan from the stove onto a round reflector mounted on a flash positioned underneath. That backlight was the secret to creating the soft glow and the almost ethereal translucence of the mushrooms, while the natural steam rising from the pan shaped the overall mood.

In total, I worked with three flashes: two positioned above on the sides and one under the pan.
This bottom light was undoubtedly the key element of the composition.

The biggest challenge was the speed required - steam disappears in seconds, and the look of the mushrooms changes just as fast. Everything had to be ready and prepared in advance so I could capture the exact moment, before the atmosphere faded.

The World Food Photography Awards are often described as the ‘Oscars of food photography’. What does their recognition mean to you personally and professionally?

Since the winning image was born from personal experimentation rather than a defined commercial brief, winning this award carries an even deeper sense of satisfaction. I feel truly honoured to be selected among such talented photographers from around the world. Professionally, it’s a great boost; the recognition I’ve received from the press and my peers has been incredible. This visibility opens up new opportunities, but above all, it inspires me to keep going, stay curious, and remain focused so I can continue growing through my work.

Each year, the Awards showcase an incredible range of global talent. From your perspective, what makes this competition such a valuable platform for photographers working with food imagery?

The Awards bring together photographers from all over the world, each with their own style. Beyond the prizes, the real value lies in the perspective it offers: a chance to see how others interpret food, step out of your local bubble, and discover new ideas and photographers. It’s incredibly inspiring to witness such creativity; it pushes you to refine your vision, stay inspired, and keep up with the latest trends and approaches in the field.

For photographers considering entering the World Food Photography Awards, what guidance would you offer them?

I would highly encourage photographers to participate in the World Food Photography Awards; it’s an incredible opportunity. My main advice is to focus on originality. There are countless beautiful photos out there, but many differ only slightly from one another. To truly stand out, don’t just follow trends; trust your instincts and submit work that truly represents you - images with your personal signature. Also, take a close look at the categories. The wide range allows every style and story to find its place, making the competition truly inclusive.

You’re known for continually exploring new perspectives and visual approaches. What creative direction or technique are you excited to experiment with next?

I’m currently working on a new ‘camouflage’ food series. It’s a challenging project that involves a long and detailed process - from developing the concept and researching the ingredients, to matching colours and textures, and creating custom backgrounds. It is complex work, but I’m really looking forward to developing it further.

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