An Artist and a Pastry Chef Transform Easter into an Authorial Project

Un artista e un pasticciere trasformano la Pasqua in un progetto d’autore

Artist Giovanni Gaggia and pastry chef Mattia Casabianca have collaborated to create two limited-edition Easter confections, BLU (an egg) and NUVOLA (a dove-shaped cake), that blend contemporary art, high pastry, and material research. The project moves beyond gastronomy to tell a story, with Gaggia developing the visual concept and identity, inspired by a verse from Swiss poet Franco Beltrametti.