In this workshop proposed by artist and chef in residency Debora Incorvaia, we will no longer approach food as a mere vital necessity but as a living material, a language of shapes, colors, textures, and scents. For 4 hours, we will transform our relationship with food into a sensory and sustainable experiment, where every process becomes a creation in itself.

A Laboratory of Edible Matter

Food will be considered as a medium of design—an ephemeral, ever-changing material that engages our senses and challenges our way of perceiving the world. Inspired by natural cycles, we will work with processes such as:

• Fermentation: Exploring how time and microorganisms transform matter, creating new textures and flavors.

• Drying and Crystallization: Observing how water, the central element of life, shapes and modifies forms.

• Natural Pigments and Food Prints: Using food as a graphic and sculptural tool.

• Edible Biomaterials: Experimenting with structures and volumes made from organic waste or biodegradable materials.

A Visual and Experimental Approach

Each creation will be a meeting point between culinary design, art, and science, where the act of cooking becomes a formal and sensory exploration. We will question how food can be sculpted, printed, molded, colored, or textured while maintaining a zero-waste principle and minimizing environmental impact.

A Space for Collective Research

This workshop will not be a simple series of recipes but an experimental laboratory where we will test innovative methods and practices. Each participant will contribute to a collaborative project, blending free experimentation with conceptual exploration.

Far from traditional kitchens, this space will serve as a field of experimentation where living matter becomes an artwork—where time, decomposition, and transformation become creative tools.

Objective: To reconsider food as a medium of design, balancing aesthetics, ecology, and sensory experimentation.