Chef Pietro Recchia creates art-inspired desserts at Ristorante Amistà

Pastry Chef Pietro Recchia is integrating contemporary art into the culinary offerings at Ristorante Amistà. Drawing on his artistic training, Recchia uses color, texture, and composition to translate the language of visual art into gastronomic experiences.

Two specific desserts have been developed to honor renowned artists. ‘Verde e Rosso’, part of the Terrae plant-based menu, is inspired by the Color Field Paintings of Mark Rothko, utilizing ingredients such as strawberry, hibiscus, lettuce, and verbena to interpret abstract expressionism. ‘Nero Plastica’, featured in the Oltre il Confine menu, draws from the material research of Alberto Burri. The project aims to translate the compositional essence of these artists rather than simply reproducing their paintings through food.