La Meira di Rosina

La Meira di Rosina is conceived as an experiment to test the relation between art, food and agriculture. A miniature of a dreamy mountain landscape made from alpine cows cheese is been aged in cellar for 6 month in order that shape is deformed and colonies of mould cover it with colours . Cutting the cheese and offering it to the public to be eaten we attend to the gradual disappearance of the work. The action is opened to different levels of interpretation and perception, to suggest many point of views about nature, form the moulds microcosm, to the psychological dimension of the living, to the big issue of climate and cultural change. 

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