The second Thursday of Terrasìa becomes an experiment in visual and gustatory synesthesia, where the boundary between clay and food reveals unpredictable perceptual horizons.

 

The recipes are reworked to reflect the chromatic and material dualism of Eugenia Querci's works: a close and constant dialogue between the "organic" softness of the white glaze and the "rough" texture of the red clay.

 

Each dish is conceived as an edible extension of the sculptures, constantly shifting between shades of ivory, cream, and burnt brown. Sea emulsion, seared scallop, olive earth, and sprouts In resonance with the work: Shadow Lights Just like a shell that opens to reveal a precious interior, this recipe explores the contrast between the darkness of the seabed and the purity of the pearl.

The Morphology: The scallop, with its firm, ivory-white flesh, recalls the sculpture's fleshy enamel. It is placed on a milky emulsion (mussel and clam water) that simulates the organic fluidity and whiteness of curdled milk.

The Materiality: The olive earth visually and tactilely recreates the rough red clay base, bringing to the dish that brown, earthy, and savory note that anchors the flavor.

The Message: Light and darkness have always coexisted throughout human history: the ancestral saltiness of the sea (shadow) transforms into an opaque white cloud (light).

 

Tagliatella all’uovo, pesto di tartufo nero, crema di stracciatella e crumble di pane
In resonance with the work: Sessile corollas

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This dish reflects the irregularity of Querci's imaginary corollas, grafted onto a solid body that protects and preserves a luminous heart.

The Morphology: The tagliatella, tangled and irregular, mimics organic forms that slowly unfold. The black summer truffle pesto insinuates itself between the folds of the pasta like a cold coating on the cracks in the clay, lending it a deep brown color, similar to leather.

The Light: The stracciatella cream explodes on the plate like the light that opens from the heart of the sculpture; a vital creamy white that softens the roughness of the earth.

The Texture: The brown bread crumble acts as a material graft, recalling the grainy texture of red clay and inviting a "calibrated expansion" of the senses.

 

Cod quenelle, citrusy chickpea hummus, tempura leek julienne

Resonating with the work: Fluctuating ​

 

A dish that aspires to lightness and "letting go," pushing us toward heightened awareness of the sensory experience, recombining fragments of tradition (cod and chickpeas) in a new and suspended form.

Morphology: The creamed cod quenelle presents an opalescent texture reminiscent of the fleshy petals and irregular edges of white glazes. It is a material presence that seems to defy its own weight.

Chromaticism: The citrusy chickpea hummus echoes the golden ivory palette, creating a soft base that embraces the upper structure.

Fluctuation: The tempura leek julienne represents the aspiration to lightness. Thin, crispy and brown, it rises from the plate like branches or wings raised by the wind, transforming the dense substance of the fish into an aerial flash.

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Exhibition Dialogue: Gesture and Taste

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During the encounter, viewing Eugenia Querci's sculptures will guide guests to perceive the same dichotomies in food as in ceramics:

Touch: From the "milky" creaminess of cod and stracciatella to the "earthy" graininess of olive oil and bread.

Sight: A monochrome landscape ranging from the burnt brown of the clay bases to the creamy white of the glazed surfaces.

 

In this Reminder of the Invisible, the meal becomes an act of "self-care" and reflection, guiding guests in the process of erasing the barrier between what they think they can look at and what they can become through eating.

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Letizia Brancato, Orto Bistrot – Natura Si