Maiorchino

Luca Hugo Brucculeri, an Ephemeral Designer based in Barcelona, was working with Angelo Goia, the director of Istituto Italiano di Cultura di Barcelona, for the second edition of the Week of Italian Cuisine in the World. They approached me because they had the idea to introduce slow food Italian cheeses and hams and offered me to create a concept for an evening on this topic in Ocaña.

Initial research about the essential ingredients led me to the idea of creating some mobiles with reference to the work of internationally renowned artist Alexander Calder. We built mobiles with cheese, lemons, and basil, all ingredients of Mediterránean gastronomy culture. The perfect space to organize and host this evening was Ocaña Apotheke, the underground floor of the local. The large staircase between the second floor of Ocaña and the lower level was a stage for a huge curtain of basil, which was not only an experience for the sight but also for the smell too.

This is how Italian Night in Ocaña happened.

All the products that we introduced to Barcelona's audience were handcrafted.