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.
The collaboration matters because it elevates seasonal food items into complete artistic experiences, where the packaging is integral to the work. The denim packaging, made from upcycled fabric, is designed to outlive the edible contents and be repurposed into an art object—a horse blanket embroidered with Beltrametti's verse—for a future museum exhibition in Taranto. This shifts the project from a culinary event to a lasting artistic statement about sustainability and the poetry of the everyday.