Valerio Dallamano is a visionary chef. His talent does not stop at the dishes he cooks, but contaminates and expands from the food to the plate, to the point of breaking the boundaries of the table. Working with him, in the creation of ceramics that could not only contain, but dialogue with his cuisine, was an enriching experience.
The collaboration with Valerio gave birth to the 'abalone' plates, plates inspired in shape and texture by sea shells. Together with Valerio we also designed a breadstick holder that would tell the story of the life of the Venice lagoon, while remaining both a functional object and an artistic piece that could support the elegance and simplicity of the Wisteria restaurant. And to celebrate the restaurant itself we created together some teaspoons in the shape of a wisteria bacillus, from which the restaurant takes its name - whose concave part was made with the chef's fingerprint. A research study and not just artisanal, but artistic for to be able to create a lively dialogue between the cuisine of this talented chef and my dishes.
