The least you can ask of a sculpture is that it remain still, argued Salvador Dalì. The most we can request from a tasting, among the numerous that will see us basically associated with our lives, is that it be unforgettable by continuing to move through our memories, this is the idea, or rather the hope, of every food critic.
Well, both these objectives were accomplished throughout a genuinely unique tasting kept in Bari, in a restaurant-art area, called Vettor, a location devoted to appeal and nouvelle cuisine, situated in between the Petruzzelli Theater and the waters of the Adriatic Sea.
The name of the occasion in concern? The table is served!
A performative supper born from the partnership of the artist Silvana Di Blasi and the chef Nicola Ricci of the Vettor Dining establishment, put in close discussion by the manager Roberta Mansueto.
The table is served! it is an exhibit that is enjoyed in the screen of a social table and which sees the artist Silvana Di Blasi review ceramics that are practical for hosting food and inefficient for this particular job.
For the event, the artist developed and developed a production of splashbacks, soup plates, sculpture plates and coffins with the function of hosting the meals prepared by chef Ricci, however having fun with inefficient style.
The artist states: “I have actually picked to produce things meant for food intake which, in some method, lose part of their performance, therefore producing a pause/emptiness in between the act of consuming and the food itself. The objective is to hinder the mechanical impulse that typically makes us serve as “hunters and servants of the victim”. This arrhythmia intends to move those who connect with the work to a various level of awareness, which is that of expedition”.
In addition to the service, some sculptural and ornamental components use the visitors at the table the understanding of a baroque richness of information: a main island is comprised of numerous service components and sculptures, offering the understanding of a forest and a seabed to to check out. Shells, algae, shapes, scenes, animals and breasts are a few of the components that build this scenography, which stands out thanks to the shine of the paints, the option of black as the responsive base of the service and the bizarreness of the chromatic leaking. The product is thought about as a natural extension of cooking developments, and vice versa, producing a forest of tastes and visions.
The menu specifically developed for the job admires the components, preparations and cooking strategies of the chef of the Vettor dining establishment, Nicola Ricci, in consistency with the seasonality in which the efficiency occurs. The “fruits” of the chef’s forest, throughout the execution of the cooking efficiency, were made up to name a few meals and preparations from little morsels in some cases concealed from view by the sinuosities of the ceramics. Hence we move from the oyster leaf, Shiso packed with amberjack, tobikko and lime passion to the courgette flower in black tempura, from the marinaded mackerel to the crostini with smoked eel, raw veggies and cherry, from the purple prawns, yellow kiwi, lard of patanegra with Ravioli filled with tofu and Genoese ragù, shiso, yuzu and lamb jus, with Barolo beef cheek, black truffle, pumpkin and fresh veggies. To end up with the desserts, nearly gems to be found in their visual appeal: a pearl of fermented lemon and candied capers
The table is served! sculptures and table ceramics developed by the artist Silvana Di Blasi menu by Nicola Ricci job supervisor Michele Spinelli idea by Roberta Mansueto
