It seems that the origin of Carbonara is not Italian but Anglo-American.
During World War II, Anglo-American soldiers in Italy created a recipe by mixing Abruzzo's cacio e ova (pasta with cheese and eggs) with bacon, a staple of the English breakfast.
Carbonara has become traditional in Rome because it completely describes the vocation of this welcoming city.
- Spaghetti
- Salt
- Egg
- Jowls
- Pepper
- Pecorino
With this project we want to focus on food in a different way. Food becomes the protagonist, like a work of art in a museum.
The raw material is on the border between the reality of its common use and its conceptual value as a visual object that has a sublime and unique shape and color.
