Carbonara

It seems that the origin of Carbonara is not Italian but Anglo-American.
During the Second World War, Anglo-American soldiers in Italy created a recipe mixing Abruzzian “pasta cacio e ova” (pasta with cheese and eggs) with bacon, the main ingredient in English breakfast.
Carbonara became traditional in Rome because it completely describes the vocation of this welcoming city.

• Spaghetti
• Sale
• Uova
• Guanciale
• Pepe
• Pecorino

With this project we want to focus on food in a different way. Food become the protagonist, as a piece of art in a museum.
The raw material is on the border between reality of its common use and its conceptual value of visual object that has sublime and unique shape and color.