We knew the benefic properties of volcanic elements and all the fear and fascinated literature about eruptions, brimstones, sulfur and craters. Recently two designers Natascia Fenoglio and Olivia-Flore Decaris created the edible lava and volcano bread.
It was during the fashion week when the Big meringue lava covered in thin dark chocolate inspired by the first collection Primitive Plastique by Simona Vath appeared at Wok.
There was this feeling of some Flinstones times. Simona Citarella is the real name of the designer who created the shoes inspired by the materials used by our ancestors, such as stone, leather, cotton, ceramics, using and mixing them with technical and plastic elements. Among Valentina Cameranesi’s installations, Wilma was trying some shoes on, Fred entertained some guests and Ciotolina was pickaxing a mass of lava in order to eat it bit by bit with the cream.
The author of the installation is our food designer friend, Natascia Fenoglio, who already Essen show you. She explains us that the meringue is an extremely flexible material and it gives you great opportunities to work with” It is a bit like chalk, but filled with air and inflated. Once cooked, you can finish it and complete the work The lava idea was born during a hot summer afternoon spent at the river with some friends, when she found a split stone that looked like a sandwich. For Primitive Plastique she thought that the stone, volcanic in this case, would have been a necessary suggestion. The meringue, covered with chocolate, was covered with edible black matte colorant as a finish. As a support for the work, she used a bowl of cream to garnish the pieces, gold edibles pralines, a rococo hammer to break it and latex gloves to hold it.
In april, during the Dinner with DesignMarketo at Barbican Art Centre, the Volcano Bread from the “Bang!” project appeared on the Searcy Restaurant’s tables, invented and created by one of the most interesting designers of the year – Olivia-Flore Decaris, born in 1984 in France, soon our guest again.
I made this project with the Searcy’s restaurant of the Barbican centre, for a dinner with Food Marketo. I actually made a mould with a CNC machine ( 3d milling) as I had a precise Idea of the shape I wanted to have. It enabled me to create a cooking mould, made out of food grade silicone, to be able to bake the bread. I have worked with a team of bakers from the Barbican restaurant who helped me to create the project.
Bread is a fabulous material. During the baking process the volume of the dough triples and its colours transforms radically. The crust hardens, cracks and browns while the inside becomes soft and elastic. ‘Bang’ represents the incontrollable expansion of the dough, as a volcano eruption and recreates dramatically the strong contrast between the crust and the soft part of the bread. During the dinner, sixty ‘Bangs’ with different flavours, such as tomato, oregano, poppies and olives will be distributed to the guests.
The mould has been milled and moulded with FDA silicone, to control the expansion of the crust and to obtain a series of similar geometric volcanos.