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.
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.
23 in stock
27 × 27 × 3 cm
34 × 34 × 26 cm
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