Food

Technique may get you noticed, but today food needs a point of view too. Spolsky Studio shows how pastry can build an identity strong enough to make you remember the person behind it.

Painted in 1870 yet strangely contemporary, Cadurcis Plantagenet Ream’s Dessert turns a simple still life into a spectacle of indulgence, where raspberries glow like jewels and a slice of cake feels closer to Pop Art than to tradition.

We Are Ona rethinks dining as a spatial language. Their temporary tables become moments of authorship, where food, design and atmosphere align, turning the act of eating into a carefully staged experience.

In Italy, meatballs are rarely announced. They happen quietly, between soaked bread and simmering sauce. A slow recipe, shaped by habit, patience, and the kind of care that never asks for attention.

Some plan a party and then pick the cake. I did the opposite. Turning 30 became the perfect excuse for aesthetic overthinking and, hopefully, a good slice.